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
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