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Best Easy Ante de Mamey Recipe

Name: Best Easy Ante de Mamey Recipe
Total time: 70 min
Yield: 120 g
Ingredients: Mamey sapote pulp 2 cups; Whole milk 2 cups; Eggs 4 pieces; Sweetened condensed milk 7 oz; Soft white bread 3 slices; Sugar 3 tbsp; Ground cinnamon 1 tsp; Pure vanilla extract 1 tsp; Lime zest 1 tsp; Salt 0.25 tsp

A traditional mamey pudding from colonial Mexico is a rich, fruity dessert. This family-friendly treat is a smooth, sweet confection that preserves centuries of Mexican culinary heritage.

Cook 70 min Difficulty NORMAL 255 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

Mamey sapote pulp 2 cups
Whole milk 2 cups
Eggs 4 pieces
Sweetened condensed milk 7 oz
Soft white bread 3 slices

Seasonings/Sauce

Sugar 3 tbsp
Ground cinnamon 1 tsp
Pure vanilla extract 1 tsp
Lime zest 1 tsp
Salt 0.25 tsp

Nutrition summary

Carbohydrates 38 g 60%

Protein 5 g 8%

Fat 10 g 32%

Serving size 120g

Cooking steps

1

Preheat your oven to 325°F (163°C). Generously butter a 2-quart baking dish or six individual ramekins.
2

In a blender, combine the mamey sapote pulp, whole milk, eggs, sweetened condensed milk, sugar, cinnamon, vanilla extract, lime zest, and salt. Blend on medium for 1–2 minutes until smooth.
3

Tear the bread slices into pieces and add to the blender. Pulse several times until the bread is fully incorporated and the mixture is thick and silky.
4

Pour the mixture evenly into the prepared baking dish or ramekins. Tap gently to remove air bubbles.
5

Place the dish in a larger pan and add hot water halfway up the sides for a water bath. Bake uncovered for 50–60 minutes, or until set with a slight wobble in the center.
6

Remove from the oven and cool to room temperature. Chill in the refrigerator for at least 2 hours before serving for best texture.

Personalized Q&A

Q. What's the key ingredient in this Best Easy Ante de Mamey Recipe?

The core ingredient is mamey sapote pulp. Its sweet, tropical flavor and vibrant color define the pudding’s identity, providing both the characteristic taste and the creamy texture that make Ante de Mamey a beloved dessert.

Q. How do I avoid overcooking the pudding for best results?

Bake the Ante de Mamey mixture in a water bath at 325°F for 50–60 minutes. Check for doneness by ensuring the center is just set with a slight wobble; this gentle heat control prevents curdling and keeps the final texture smooth and creamy.

Q. What texture should I expect from this dessert, and how do I keep it silky?

Ante de Mamey should have a velvety, custard-like texture. Thoroughly blending the bread with the wet ingredients ensures smoothness, while chilling the pudding after baking helps it set and develop that signature silkiness without becoming dense.

Q. How many calories and what is the protein-to-carb ratio per serving?

Each serving contains 255 kcal, with 5g protein, 38g carbohydrates, and 10g fat. The protein-to-carb ratio by grams is about 1:7.6, making this a relatively carb-focused, mild-protein dessert.

Best Easy Ante de Mamey Recipe

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