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Brooks Tropicals
Side Dish


Gelling with mamey

Mamey's season is so anticipated yet so short. The fruit crosses the house's threshold with the sound of the blender in the background revving up for smoothies. It's hard to find enough fruit to make this dish. Even when I do, while it's gelling in the refrigerator, someone has often repurposed it for yet another smoothie.


1/2 cup water
1 cup mamey
3/4 cup sugar
1/2 tsp cinnamon
1 envelope unflavored gelatin
1/2 cup water
1 cup vanilla Greek yogurt

Yield: 6 servings
Prep time: 30 minutes, plus 4 hours of refrigeration


1. In a saucepan over medium-high heat, place 1/2 cup water. Bring to a boil.
2. In a food processor, add the mamey, sugar and cinnamon. Pulse until a purée.
3. In a small bowl, dissolve the gelatin in cold water. Add to the boiling water. Stir to dissolve completely.
4. Place the mamey mixture in the saucepan. Stir until slightly thickened. Remove from heat. Let cool to room temperature. Pour into a large rectangular container so that the mamey is about 1" deep when smoothed out. Refrigerate until firm, usually 2 to 4 hours.
5. Slice the mamey into cubes. Place about one-third of the cubes in the bottom of parfait glasses. Add a dollop of yogurt. Add another one-third of the cubes and yogurt. Top with the remainder of the cubes. 6. Serve chilled.


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