DessertsMedium

Ante de Mamey (Mamey Sapote Cream)

Name: Ante de Mamey (Mamey Sapote Cream)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 150 g Sugar; 1 stick Mexican cinnamon stick; 100 g Crushed Marie biscuits; 2 tbsp Sweet sherry; 250 ml Milk; 30 g Butter; 500 g Ripe mamey sapote pulp; 2 Egg yolks

50 min (20 prep + 30 cook) Medium 8 servings Puebla

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 22 June 2026

🥬Vegetarian 💰Budget Friendly 🇲🇽Traditional

Creamy Pueblan mamey sapote dessert with biscuit and spices.

About this recipe

Creamy Pueblan dessert made with mamey sapote, biscuit, milk and spices, a convent heritage from the Viceroyalty.

History & Origin

Ante de mamey is one of the most exquisite desserts of Pueblan convent cuisine, a jewel of viceregal gastronomy. It originated in 17th and 18th century Puebla convents, where nuns created sophisticated confections combining New World tropical fruits with Spanish sweet-making techniques. The ante is prepared by blending mamey pulp with crushed biscuits, milk, sugar, cinnamon and a touch of sherry, creating a thick cream served cold.

Estimated cost

$10.49

Total cost

$1.31

Per serving

* Approximate prices based on Australian supermarkets

Nutritional information per serving

220

Calories

Protein

38g

Carbohydrates

Fat

Fibre

80mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Peel the mamey sapote and remove the seed. Cut the flesh into pieces and blend with the milk until smooth.
💡 Choose very ripe mamey with deep salmon-coloured flesh.
2
In a pan, melt the butter over medium heat. Add the crushed Marie biscuits and mix for 2 minutes.
3
Pour in the mamey and milk purée. Add the sugar and cinnamon stick. Cook over medium-low heat, stirring constantly, for 15-20 minutes until thickened.
4
Remove from heat. Lightly beat the egg yolks and add them gradually to the hot mixture, stirring quickly.
💡 Add the yolks off the heat to prevent them cooking.
5
Add the sherry and mix well. Remove the cinnamon. Pour into individual cups or clay dishes.
6
Refrigerate for at least 2 hours before serving. Decorate with ground cinnamon.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.