Dulce de Mamey

Directions

1. 1
   Cut each mamey in half lengthwise and set aside one-fourth of one of the mamey fruits for garnish.
2. 2
   Discard the seed, then scoop out the pulp and puree in a blender or food processor.
3. 3
   Pour into a bowl.
4. 4
   Whip the heavy cream with the vanilla until beginning to thicken, 3 to 5 minutes, then add the sugar and continue to mix until it has thickened and soft peaks form (lift a bit of the whipped cream and when the peaks fall a bit, its ready), about 5 minutes.
5. 5
   Fold 1 cup of the whipped cream (refrigerate the rest for later) into the mamey puree until fully incorporated, and then pour it into individual glasses or dessert dishes.
6. 6
   Refrigerate for at least 1 hour to set.
7. 7
   Slice the reserved mamey.
8. 8
   Garnish with the remaining 1/2 cup whipped cream (re-whip if necessary) and the mamey slices.