Mexico City has some of the best fruits on earth- plenty that will soon become your favorites. On Tuesdays I would visit my favorite nearby market, Tianguis Condesa, and pick up ingredients to use for the week. My essentials were always tomatoes, limes, fresh coconut water, avocados, plenty of chilis, and of course, as much fruit as I could carry.
Finding new fruits is one of my favorite things to do across the world, and especially in Latin America. A must-try is mamey, otherwise known as Mamey Sapote, a brown, egg-shaped fruit. Its orange flesh is reminiscent of the taste of sweet potato, pumpkin, and brown sugar. It pairs amazingly with cinnamon (“canela”) and vanilla.
You can tell a mamey is ripe when: The outside is a bit soft and the flesh inside is vibrant.
I first created this recipe when hosting my amazing friend @hellobylouis in my apartment in Mexico City. My Airbnb host had graciously gifted me a blender and I was really keen to play around with Mexican ingredients. I used the mamey to create this incredible pudding- perfect for a hot day when helados sound too sweet.
Creamy Mamey Pudding
- 2 mamey fruits, ripe
- ¾ cup crema de coco
- Vanilla, to taste
- Cinnamon, to taste
In a blender, blend together all of the ingredients until the mixture is light and fluffy. Be careful not to add too much crema de coco or the mixture will be soupy. Serve topped with a sprinkle of cinnamon and buen provecho!
Shop your local markets when you can, that’s what makes Mexico, Mexico- community!
P.S. This recipe will also be featured in a future creative project… coming soon!
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