Dulce de Mamey

Mamey in Syrup


Preparation info

  • Difficulty


  • 3 cups

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Mamey* is a brown fruit with a large pit and a fibrous orange pulp; another similar fruit is zapote. This is a dessert from the coffee-growing zones of Colombia called El Viejo Caldas. This recipe comes from Claudia Mejía of Tentenpié Restaurant in Cali. Mamey is available from March until October in Puerto Rico, and specialty markets carry it throughout the United States.


  • One (2 pound) mamey*
  • cups sugar


  1. Peel the mamey to remove the thick crust. Cut the fruit in half and slice into ¼-inch thin, short pieces until all you have left it the pit. You should have about cups of sliced fruit.
  2. In a medium, heavy pot mix the sugar and ½ cup of water. Cook over medium heat until syrupy about 10 to 12 minutes.
  3. Add the mamey pieces and simmer for 3 to 5 minutes more. The fruit should feel al dente.
  4. Cool, refrigerate, and serve. It will keep up to two weeks.