Cravings are the mother of culinary invention. And when with very little effort you have a creamy, chocolate-y mousse based on a vitamin-rich fruit – there’s no reason to hold back.
A fully ripe mamey is sweet enough that this dessert should not require sweetener at all. But if you do want it a little sweeter, try agave syrup or maple syrup. Just don’t use an underripe mamey.
2 cups mamey pulp
3/4 cup unsweetened pure cacao
3/4 cup milk, or a creamy non-dairy beverage*
1 Tbsp chia seeds + 2 tbsp water– let sit for 5 minutes
1 tsp pure vanilla extract
Simply combine the ingredients together in a blender, and whir on medium speed, stopping the motor every so often to scrape the sides. An immersion blender is preferred if you have one because the mixture gets quite thick and you have more control with less strain on the motor.
For a richer chocolate taste, add more cacao. If you are finding it too thick, gradually add more liquid in small amounts.
As you can see, I removed some of the mamey mixture before adding cacao to the rest. The flavor of the mamey was a lovely counterpoint to the rich chocolate.
Transfer the mixture to small glasses, layering if desired, and refrigerate for about an hour. The chia will help it set more firmly as it chills.
* I used Silk Unsweetened Coconut Milk, but you could use Almond, Rice, Hemp or whatever you like– you get the idea. Just choose lightly sweetened or unsweetened, unless you like a very sweet dessert.