Ante de Mamey (Mamey Sapote Cream)
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
$8.00
Total cost
$1.00
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
220
Calories
4g
Protein
38g
Carbohydrates
6g
Fat
2g
Fiber
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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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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