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Mamey Sapote Ice Cream

Name: Mamey Sapote Ice Cream
Prep time: 30 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 500 g Ripe mamey sapote pulp; 397 g Condensed milk; 200 ml Double cream; 1 tsp Vanilla extract

30 min (30 prep + 0 cook) Medium 8 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 16 Apr 2026

Artisan mamey sapote ice cream, creamy with the unique tropical flavour.

About this recipe

Mamey sapote ice cream is Mexico's most emblematic frozen dessert.

History & Origin

Mamey sapote ice cream is the flagship flavour of Mexican ice cream parlours. Mamey sapote is native to Mesoamerica, cultivated by the Maya and Aztecs since time immemorial. The tradition of nieves in Mexico dates back to the nineteenth century, when ice runners descended from the volcanoes. The mamey, with its creamy fragrant flesh, proved ideal for ice cream. In Oaxaca's main square, mamey always sells out first.

Estimated cost

£6.80

Total cost

£0.85

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

210

Calories

Protein

28g

Carbohydrates

10g

Fat

Fibre

55mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Select 2 large ripe mamey sapotes. Cut in half, remove seed, scoop out flesh.
💡 The mamey should yield to finger pressure, like a ripe avocado.
2
Blend 500 g mamey pulp with condensed milk, double cream and vanilla extract.
3
Taste and adjust sweetness. Ripe mamey is naturally sweet.
4
Churn in ice cream maker for 25-30 min, or freeze and stir method every 45 minutes.
💡 Each time you stir, you incorporate air and prevent crystals.
5
Transfer to airtight container and freeze for at least 4 hours.
6
Remove from freezer 10 minutes before serving. Serve in scoops with a wafer.