The perfect Thanksgiving recipe for your menu this year, using a special, unlikely ingredient! Click here for our FULL Vegan Gluten-free Sweet Eclectic Thanksgiving menu.
Mamey sapote always reminds me of pumpkin and sweet potato, and pairs well with the spices often used with those ingredients. When I was brainstorming a dessert recipe to create for Thanksgiving this year, I wanted to share with you all a unique recipe. I remembered that I had mamey sapote in my freezer, and voila, this recipe was born.
(If you don’t have mamey, you can try subbing in pumpkin or baked sweet potato).It’s finally time to roll out these healthy holiday desserts! I was trying to keep this recipe under wraps until mine and Yvonne‘s Sweet Eclectic Thanksgiving Collaboration was complete, and it was so hard to keep this to myself.
We created two dessert recipes for you all to try this year, each with a unique flare of its own. What we came up with was this Raw Pumpkin Spiced Mamey Cheesecake and a Sweet Potato Chocolate Mousse Pecan Tart. Both recipes are gluten-free, soy-free, healthy, and of course, 100% vegan.
What the heck is Mamey Sapote?
Uhh, the best thing ever! It is a unique, tropical tree fruit with an interior texture that is both creamy and sweet, with a vibrant salmon-colored flesh that is unlike anything you have ever tasted. You need to try it!
The flavor is a combination of sweet potato and pumpkin with undertones of almond, chocolate, honey, and vanilla. I love using it around this time of year because it pairs well with traditional fall flavors, especially pumpkin pie spices!
Health Benefits of Mamey Sapote:
- Increased Immune Function
- Reduced Risk of Colon Cancer
- Protection Against Heart Disease
- Alleviation of Cardiovascular Disease
- Alleviation of Hypertension (High Blood Pressure)
- Osteoporosis Protection
- Mamey is believed to be an antiseptic, and is also eaten to help calm an upset stomach.
Mamey is also an excellent source of several vitamins and minerals. 1-cup provides:
- 67 % of the daily value for vitamin C
- 63 % of the daily value for B-6
- 23 percent of the daily value for potassium
- 20 percent each of the daily values for vitamin E and copper.
Where to buy Mamey?
I have found it at a special Mexican grocers around my area, or even asian markets. I have yet to see these at the big name health food stores in my area, but if you have, let me know and I will add it in here!
You can use either frozen or fresh mamey. Both work well! In fact, The mamey that I used for this recipe was frozen. In the summer, my dad and I purchased a handful of mamey since we don’t come across them that often. We ate half of what we purchased, then peeled and deseeded the other half to freeze (once they were ripe). I thawed the mamey before using it in this recipe, making sure to drain as much of the excess water as possible. I have teamed up with vegan chef Yvonne Ardestani to bring to all of my readers 13 new recipe for a Vegan and Gluten-free Sweet Eceletic Thanksgiving Celebration! I’m crossing my fingers that a recipe of ours makes it to your list!
A big thank you goes Yvonne <3 If you want to learn more about Yvonne and where to find her, you can read my interview with her here.
Make sure you tag us on Instagram @sweetsimplevegan @yvonne_deliciously_vegan or tweet @sweetsimpleveg @yvonnemrod and hashtag #SweetEclecticThanksgiving if you recreate any of our recipes! We would love to see your photos and thanksgiving feasts!Print
Raw Pumpkin Spiced Mamey Cheesecake (gf)
- Prep Time: 3 hours
- Total Time: 3 hours
- Yield: 8-10
- Category: Dessert
- Cuisine: Raw Vegan
- ½ cup raw almonds
- ½ cup raw pecans
- 15 dried organic black mission figs
- 15 organic medjool dates
- 5 organic medjool dates
- 2 cups mamey sapote* (measured mashed)
- ¼ cup soaked cashews
- 1 to 1½ tsp pumpkin pie spice
- ½ tbsp chia seeds
- ½ vanilla bean
- A small piece of fresh ginger (optional)
Coconut Cashew Cream
- 1 cup soaked cashews
- 1 cup coconut meat
- 4 large medjool dates, pitted
- ¼ cup water or almond milk (I was out)
- ¼ cup coconut oil
- ½ fresh vanilla bean
- Garnish ideas: Nuts, fresh figs, cranberries, mint, etc.
- Soak the cashews for at least 2 hours (preferably overnight) in 1 cup water.
- Place the ½ tbs chia seeds into a small bowl with 2 tbs water. Set aside.
- Combine all of the ingredients in a food processor until a crumbly “crust-like” mixture is formed. Press into the desired pan (I used a 9×9″ serving plate). Place in the freezer as you make the fillings.
Coconut Cashew Cream
- Combine all of the cream ingredients in a high speed blender and process until smooth.
- Remove the crust from the freezer and pour it over. Using a butter knife or spatula to make it smooth and even. Place it back into the freezer for 30-45 minutes, or until its firm enough not to mix with the top layer.
- Combine all of the filling ingredients, along with the soaked chia seeds in a high speed blender and process until smooth.
- Remove the crust from the freezer and pour it over. Using a butter knife or spatula to make it smooth and even. Place it back into the freezer for 2 hours, or until firm.
- Remove from the freezer when ready to serve. Slice, garnish, and serve immediately!
I have found it at a special Mexican grocers around my area, or even asian markets.
You can use either frozen or fresh mamey, just be sure to drain as much of the excess water (after you thaw it) as possible.
If you don’t have mamey, you can try subbing in pumpkin or baked sweet potato mash.