From Taste of the Tropics Cookbook
Sponsored by the Florida Tropical Fruit Advisory Council, Florida Department of Agriculture and Consumer Services

Chilled Mamey and Mango Soup
Serves four

Chilled Mamey and Mango Soup

1 medium mamey
1 cup milk
2 cups mango, pureed
1 cup plain yogurt
1 cup unsweetened coconut milk
2 Tbs. lime juice
1 Tbs. ancho chili powder
½ tsp. ground cumin
¼ cup chopped fresh mint leaves
2 Tbs. rum


To prepare the mamey:  Peel the mamey with a sharp knife.  Carefully dice about 1 cup of mamey into “crouton” sized cubes; cover and refrigerate, reserving for garnish.  Place the remainder of the mamey flesh in a food processor.  Puree with milk until smooth.  Add the mango puree and pulse together.

To prepare the soup:  In a large bowl, whisk together the mamey mixture, yogurt and coconut milk.  Season with lime juice, chili powder and cumin, then mix in the mint and refrigerate for at least 1 hour before serving.

To serve:  Ladle the soup into 4 large bowls.  Divide up the mamey cubes into each bowl of soup and float ½ Tbs. of rum on top of each bowl.

Mamey Flan

Mamey flan

½ cup sugar
1 cup mamey flesh
1/4 cup sweetened condensed milk
3/4 cup heavy cream
1 tsp. pure vanilla extract
3 large whole eggs
2 large egg whites
1 Tbs. honey
4 sprigs fresh mint

To prepare the flan mold:  In a small pot add enough water to the sugar to make a wet, sandy consistency.  Place on stove top on high heat until caramelized to a light golden color.  Carefully drop a few drops of water into the pot to stop the cooking.  Immediately pour the caramel into the ramekins to cover the bottom.


To prepare the custard
:  Combine the mamey, condensed milk, heavy cream, and vanilla, and bring to a boil.  Separately whisk together the eggs and honey.  Spoon a few tablespoons of the hot mamey mixture into the eggs, mixing to temper them.  Whisk the remaining mamey into the tempered eggs.

To bake the flan:  Pre-heat the oven to 350°.  Pour the mamey custard into the ramekins.  Place the ramekins into an oven proof casserole dish.  Add hot water to the dish until the water level is half way up the ramekins.  Place in oven for about 1 hour, or until flan sets.  Remove from pan and let cool.  Cover and refrigerate for at least 3 hours until well-chilled.

To serve:  Run the tip of a paring knife blade around the inside edge of the ramekin.  Invert the ramekin over the serving dish.  The flan will slip out of the mold and caramel liquid will flow on the plate.  Garnish with fresh mint.

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Susser, Allen. "Chilled Mamey and Mango Soup and Mamey Flan." Taste of the Tropics Cookbook. c.2002. Florida Tropical Fruit Advisory Council, Florida Department of Agriculture and Consumer Services. Web. 19 May 2016.


Maguire, Ian. Chilled Mamey and Mango Soup and Mamey Flan. N.d. Web. 22 Dec. 2015.

Published 19 May 2016 LR
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