Mamey Gelatin
By Abigail Garcia
Mamey is originally a Mexican fruit, rare to find anywhere in New York City–if you ever find it. Look for the mameys that have a firm skin without any bruises. When they have softened to the touch, they are ready to eat.
I couldn’t resist the temptation to buy one the moment I saw it at a Brooklyn market; it made me remember old times when my mom used to make mamey gelatin for me and my sister… I hope you enjoy her recipe if you have mameys in your neighborhood!
Preparation Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 1 large mamey (approximately 6-8 inches long)
- 1 can of condensed milk
- ¾ cup evaporated milk or regular milk
- 2 packs of unflavored gelatin
- 1 cup of very hot water
Instructions:
- Cut the mamey in half and take out the pit and the hardest pieces of the pulp, they are mostly at the central part of the fruit. Using a spoon, take out all the pulp and blend it with the condensed and evaporated milk, until very smooth.
- Dissolve the gelatin in the water until there are no lumps and stir well into the mamey and milk mix. Pour into a gelatin mold and refriderate for about 2 hours, until it is set.
- Serve cool.
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