Photo by Chef Dean Warren

Mamey Custard With Cashew Cream

Cuisine: Latin
Prep Time:
Cook Time:
Servings: 6 servings
Don't let the mamey fruit be a stranger to your palate! Discover its wonderful flavor with this easy custard recipe from Chef Dean Warren.

Perhaps you have run across the mamey fruit at your grocery store or saw a street vendor selling it, but you weren't quite sure what to do with it. If you're curious about trying it, look no further than this refreshing, lush dessert courtesy of Chef Dean Warren of Della Test Kitchen. The custard brings out the rich flavor and creamy texture of mamey. It's easy to make, requires no cooking at all (you will need a blender or food processor), and even easier to enjoy.

Chef Warren is participating in the Seed Food & Wine Festival, taking place in Miami and Miami Beach Nov. 2 through Nov. 6, 2016. The premier plant-based food and wine festival in the country, SFWF celebrates delicious plant-based foods, fine wine, craft beer and spirits, lifestyle products and companies, all while raising awareness about conscious and sustainable living. Seed will gather some of the most talented speakers, chefs, celebrities, athletes and authors to savor a week of food, cocktails, parties, seminars and events, including a Grand Tasting, the nation’s first Plant-Based Burger Battle and SEED Summit, a gathering of bloggers, influencers and content creators.


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For the Mamey Custard
  1. Measure all ingredients and place together in a food processor.
  2. Process until fully incorporated.
For the Cashew Cream
  1. Combine all ingredients in a blender.
  2. Blend until very smooth, thick and creamy. There should be no graininess or chunks. To serve, scoop mamey custard into small custard bowls. Top with a heaping spoonful of cashew cream. Sprinkle with ground cinnamon or pumpkin pie spice. Serve chilled.
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