Mamey sauce for roast pork loin: Salsa de mamey para lomo

articles Food & Cuisine Recipes

Karen Hursh Graber

Pork and fruit go well together, and mamey is no exception. This is good with a simply prepared roasted pork loin. It doesn’t take long to put together, and can be made in advance or while the pork finishes cooking.


  • 1 tablespoon mild olive oil
  • ¼ cup chopped onion
  • 1 clove garlic, chopped
  • 1 cup chopped mamey
  • 1/3 cup water
  • 1/3 cup white wine
  • juice of ½ lime
  • salt to taste

Heat the oil over medium low heat, add the onion and cook until it is very soft. Add the garlic and mamey and cook, stirring, 4-5 minutes. Add the water and wine and continue cooking another 4-5 minutes.

Pour the mamey mixture into a blender and puree until smooth. Transfer to a bowl, add lime juice and salt to taste. Makes about 1 ¼ cups.


Link to source article
Mamey fruit: Mexico’s sweet winter treat

Published or Updated on: February 15, 2010 by Karen Hursh Graber © 2010
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