I had everyone in my family try a piece plain. The flavor reminds me at once of pumpkin and papaya yet much denser and sweeter than either. I started adding it to smoothies with strawberries and bananas and they were delicious. The next thing I wanted to make was a pie. Something tropical. Out of that thought came this pie. It is so good. It hits on all the tropical flavors with the coconut and pineapple combined with the Mamey. It actually came out very light and refreshing. Just the thing for dessert by the pool on a hot summer day....
My next post will be the Mamey Tea Bread I made. It came out so good. Perfect with a morning cup of café con leche. Finally, I went on Pinterest and searched for Mamey. While most of those posts were in Spanish I recognized one. It was for the classic Libby's pumpkin roll only made with Mamey instead. MMMM. Indeed now that I have tried Mamey I am inclined to use it in all my pumpkin recipes instead of pumpkin. It is richer and has so much more depth of flavor. It is in season during the summer months so look for it in the specialty produce aisles and give it a try. I have spotted it recently at my produce market. I also read that the puree is sold frozen in Hispanic markets so I will be on the lookout for that during the holidays for my pumpkin roll and pumpkin pie. By the way, the fruit is ripe when it becomes very soft and a little wrinkly. When you bring it home from the market let it sit on the counter until it is soft and the side sitting on the counter is flat. Okay, now on to the recipe.
Mamey Colada Mousse Pie
1 graham cracker pie crust (store bought or homemade)
1/2 cup canned pineapple juice
1 packet plain gelatin
1 package coconut cream instant pudding & pie filling
1 cup milk
2 cups Mamey puree
1 8oz container cool whip
1. Heat the pineapple juice to a simmer. Remove from heat and stir in the gelatin. Stir until the gelatin is thoroughly dissolved. Set aside to cool.
2. Beat the pudding mix with the milk until starting to thicken. Mix in the Mamey puree and the pineapple juice. Blend thoroughly.
3. Fold in 1/2 of the container of cool whip until blended. Pour into the pie crust. Cover and refrigerate at least four hours.
4. Serve topped with remaining cool whip.