August 19th, 2011
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

Yields 6 servings


  • 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


  1. 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.
  1. 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.
  1. Serve cool.

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