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Mamey Sapote Smoothie

Photograph by Morena Escardo

I'm from Peru, and in Peru we don't have the fruit known as mamey sapote, but we have a very similar thing called lucuma. Both these fruits have a sweet and earthy flavor that is hard to describe unless you've tried it, and that turns most desserts from tasty to positively dreamy. If you don't believe me, ask any Peruvian what their favorite ice cream flavor is, or come to my house and try my lucuma tres leches recipe. I promise you will never go back to the regular one. Similarly, mamey is often used to make ice cream or milkshakes.

A few weeks ago I found sapotes at my local grocery store, and was curious as to what I could do with them now that I don't eat sugar and most desserts are out of the question. A smoothie was the obvious answer because of the fruit's similarity in texture to an avocado.

I bought all my ingredients and went to the kitchen to make my smoothie, but after blending only three ingredients I found the flavor and texture ideal and decided not to add anything else.

This fruit is sometimes also known as mamey, Pantin mamey sapote (grown in South Florida) or by its scientific name, Pouteria sapota. The fruit is native to Mexico and Central America and is also grown in some parts of the Caribbean, such as Puerto Rico and Cuba. It can be eaten straight from the skin with a spoon, but the skin is not edible and should be discarded, similar to avocado skin. The peak season for this fruit is June through September.

This recipe is naturally gluten-free and dairy-free; you can substitute dairy milk if you prefer the taste.

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RECIPE: Three-Ingredient Sapote Smoothie

Yields 2 cups

Prep time: 5 minutes

Total time: 5 minutes

Ingredients

  • 1 1/2 cup unsweetened almond, hemp, or rice milk
  • 1/2 large, ripe mamey sapote (about 1 cup of chopped pulp)
  • 1/2 teaspoon vanilla extract

Directions

  1. Peel the mamey sapote, chop it, and blend it with the other two ingredients.
  2. Add some ice cubes if you like your smoothies cold, or freeze the chopped sapote before using to get a more concentrated, rich flavor.

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Photograph by Morena Escardo

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