Colombian mamey in syrup is a traditional dessert made with yellow mamey, a fruit with soft orange flesh and a naturally sweet flavor. In Colombia, it is also known as Cartagena mamey and is used in drinks, desserts, and preserves.
For this dessert, the fruit is sliced, boiled several times to soften any bitterness, then slowly cooked in syrup. It is often served chilled with cuajada or fresh farmer cheese.
Ingredients
- 1 kg ripe but firm yellow mamey, about 2 medium mameys
- 500 g granulated sugar (2½ cups)
- 500 ml water (2 cups)
- 15 ml fresh lemon juice (1 tablespoon)
- 1 cinnamon stick, about 8 cm long
- 2 g whole cloves (4 cloves)
Preparation
- Prepare the mamey, wash the fruit, remove the thick peel, and carefully remove the thin membrane covering the flesh, since it can taste bitter. Slice the pulp into strips about 1 cm thick.
- Reduce the bitterness, place the slices in a pot, cover them with water, and boil for 10 minutes. Drain, discard the water, and repeat twice more so the fruit becomes milder and more delicate in flavor.
- Make the syrup, place the sugar, water, lemon juice, cinnamon stick, and cloves in a wide pot. Cook over medium heat until the sugar dissolves completely and the mixture reaches a gentle simmer.
- Cook the dessert, add the mamey slices to the syrup, lower the heat, and cook for 25 to 35 minutes. Gently move the pot from time to time until the fruit is tender and glossy and the syrup has thickened slightly.
- Cool and serve, remove the cinnamon and cloves. Let the dessert cool in the syrup, then refrigerate it for at least 4 hours so the fruit absorbs the flavors fully.
Chef’s tips
- Use ripe but firm mamey so the slices keep their shape.
- Remove the thin membrane covering the pulp before cooking.
- Do not skip the preliminary boiling steps, since they help mellow the fruit’s flavor.
- Let the dessert rest overnight for a richer syrup and more developed flavor.
Traditional variations
Some versions use panela instead of white sugar for a darker syrup with a deeper cane flavor. You can also make a simple version using only mamey, syrup, and lemon juice.
How to serve
Serve the mamey chilled or at room temperature in small dessert bowls, with some syrup spooned over the fruit. In Colombia, it is traditionally paired with cuajada or fresh farmer cheese to balance its sweetness.
Recommended pairings
- Fresh cuajada
- Queso campesino
- Fresh farmer cheese
- Black Colombian coffee
- Butter cookies
A little history
Yellow mamey is different from other fruits called mamey across Latin America. In Colombia, it is valued for its sweet, soft flesh and has a notable place in Valle del Cauca cuisine.
Frequently Asked Questions
The preliminary boiling steps help soften the pulp and reduce any bitter notes. They also allow the fruit to absorb the syrup more effectively during the final cooking stage. Drain and replace the water after each boil for a more balanced, delicate dessert.
Yes. Panela works well in place of granulated sugar and produces a darker syrup with a richer cane flavor. Use the same amount and dissolve it completely in the water before adding the pre-boiled mamey slices.
Store it in a clean, covered container in the refrigerator, making sure the fruit remains covered with syrup. It keeps well for 5 to 7 days. Always use a clean spoon when serving to help preserve its flavor and texture.
