Once upon a time there was a scruffy, egg-shaped fruit whose sweet and mushy interior suggested an unlikely union of yam and avocado. The giant, oblong seed of this fruit was nestled into a pot of deceased African daisies in Queens, whence sprung, miraculously, a mamey plant.
Mamey (full name: Mamey sapote) is native to Central America and is used primarily for milkshakes, smoothies, ice cream, and other frozen delights.
But why, you ask?
This is because the flesh of the mamey is extremely smooth and creamy — like an avocado. The first time I tried it, I was certain that it contained no less than 20g of fat. I was wrong — mamey is in fact almost entirely fat-free!
The rich texture and innocuously sweet flavor of mamey make it a great choice for smoothies and milkshakes. Just as avocado is used in Latin America for sweet blended drinks, mamey can be pulsed with milk and other fruits to provide a creamy, lower-calorie alternative.
This particular ice cream, for the record, is not tasty — perhaps because it is low-fat.
Still, if you can get your hands on any form of mamey, I highly recommend that you give it a whirl. In your blender. Ha. Ha.