Dulce De Mamey Recipes

Steps:

• Cut each mamey in half lengthwise and set aside one-fourth of one of the mamey fruits for garnish. Discard the seed, then scoop out the pulp and purée in a blender or food processor. Pour into a bowl. Whip the heavy cream with the vanilla until beginning to thicken, 3 to 5 minutes, then add the sugar and continue to mix until it has thickened and soft peaks form (lift a bit of the whipped cream and when the peaks fall a bit, it's ready), about 5 minutes. Fold 1 cup of the whipped cream (refrigerate the rest for later) into the mamey purée until fully incorporated, and then pour it into individual glasses or dessert dishes. Refrigerate for at least 1 hour to set. Slice the reserved mamey. Garnish with the remaining 1/2 cup whipped cream (re-whip if necessary) and the mamey slices.

Steps:

• Cut the zapotes in half and scoop out the pulp (discard the skin and any seeds). Combine with the orange juice, lime juice, sugar, and rum in a blender or mix by hand in a bowl until very smooth. Pour into 8 glasses or serving dishes and refrigerate, covered, for at least 3 hours so the flavors blend together. Garnish with a few orange segments and a dollop of whipped cream and serve.