Mamey Sapote Chocolate Mousse

This chocolate mousse may be the best thing I have ever done. I can die now knowing I have contributed something amazing to the universe. Not to toot my own horn or anything (toot, toot), but this recipe only has 3 ingredients, is totally raw, low in fat and sugar-free. Yep, you read that right. Raw, sugar-free chocolate mousse with only three ingredients. I know! It’s basically a culinary unicorn.

The main ingredient here is the amazing mamey sapote. Don’t know where to find a mamey sapote? Get thee to an asian market! Or china town. When ripe, this creamy fruit has the texture of a cooked sweet potato. It seems rich but is actually low in fat, and high in vitamins B6 and C. You will know when your mamey is ripe because it will be completely soft and squishy. Make sure to wait until the entire thing is very squishy – almost rotten feeling. When you cut it (watch for the big pit!) the inside will be bright orange and sweet, sweet, sweet.

One half of the mamey, scooped out. Not the prettiest.

One half of the mamey, scooped out. Not the prettiest, but surely the tastiest.

Rumor has it there is also such thing as a chocolate sapote that tastes like chocolate all on its own, but I have yet to find it.

Mamey Sapote Chocolate Mousse

Serves: 3 Time: 2 minutes

– ½ of a large, ripe mamey sapote
– ½ cup cashews, soaked for 3 hours. (soaking is not necessary but makes the texture dreamier)
– ¼ cup raw cacao powder
– 1 – 2 tablespoons of water

Place fruit, cashews and cacao in a food processor and pulse. Add a tablespoon of water and pulse again. If needed, add another tablespoon to get it to the consistency of your fancy. Dish out and enjoy.


About the author  ⁄ Zoe

Zoe Eisenberg is an author, editor and filmmaker living on the big island of Hawaii. For more from Zoe, find her on Instagram @zoahu, Twitter @Sexytofublog, or check out her book, The Lusty Vegan, available on Amazon and wherever books are sold.

One Comment

  • Reply
    October 19, 2013

    Chocolate mamey aspire will be in season in about 3 months…. They don’t taste like chocolate but while the outsides are dark green, the inside fruit is dark brown or even black and LOOKS very chocolatey…hence the name…they will be at all the markets, but they don’t look anything like the sphere shape fruit you are using here…they are round and about the size of a baseball… They also need to be very soft to be sweet… Ahh I will dream of chocolate sapote tonight!

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