• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 6
    OK

    Mamey Custard

    Tropical mamey, also known as mamey sapote or just sapote, is native to the Caribbean and Central America (and readily available in South Florida). The flavor is reminiscent of baked sweet potato, its color a pinkish-orange, and its texture creamy and smooth. This makes this Mamey Custard beautiful, luxurious, and heavenly. With a touch of cashew cream and a sprinkle of pumpkin pie spice, it is slightly sweet and supremely delicious!

     

    Photo by Masson Liang


    Ingredients
    For the Mamey Custard
    4
    cups
    mamey pulp, ripe
    2
    tablespoons
    lemon juice
    2
    tablespoons
    maple syrup
    For the Cashew Cream
    2
    cups
    cashews, soaked
    1
    cup
    almond milk
    1/4
    cup
    maple syrup
    1
    tablespoon
    lemon juice
    *
    zest of 1/2 lemon
    1
    tablespoon
    vanilla extract
    1/2
    teaspoon
    salt
    Directions
    For the Mamey Custard: Measure all ingredients and place together in a food processor. Process all ingredients until fully incorporated.
    For the Cashew Cream: Combine all ingredients in a blender. Blend until very smooth, thick and creamy. There should be no graininess or chunks. Chill cream and custard for at least 3 hours.
    To serve, scoop mamey custard into small custard bowls. Top with a heaping spoonful of cashew cream. Sprinkle with ground cinnamon or pumpkin pie spice. Serve very cold.

    The base number of servings for this recipe is 6
    OK

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