How to Make Mamey Sapote Pupusas

A Tropical Dessert Pupusa That Tastes Like a Hug

Masa meets mamey, and the result? Pure magic.

Mamey sapote is a creamy, custard-like fruit beloved across Latin America, known for its bright salmon-orange flesh and naturally sweet, nutty flavor. So what happens when you wrap that flavor in warm masa, add a touch of cheese or cream, and sear it on a comal?

You get Mamey Pupusas—the Salvadoran comfort food you know and love, reimagined as a silky, sweet treat that’s half dessert, half legacy, all joy.

What Is Mamey Sapote?

Mamey (pronounced mah-MAY) is:

• Native to Central America and the Caribbean
• Sweet like a blend of sweet potato, pumpkin, and almond
• Packed with vitamins A & C, fiber, and heartwarming nostalgia

When ripe, it’s soft enough to mash with a spoon. When cooked into a pupusa? Dios mío. It’s like flan and masa had a baby.

Ingredients

For the Masa:

• 2 cups masa harina
• 1 ½ to 2 cups warm water
• ½ tsp salt
• Optional: 1 tbsp brown sugar or honey for a dessert version

For the Filling:

• 1 cup ripe mamey sapote flesh, mashed
• Optional: ½ tsp ground cinnamon
• Optional: ½ tsp vanilla extract
• Optional: ¼ cup soft cheese (quesillo, requesón, or cream cheese)
• Optional: 1 tbsp sweetened condensed milk (for ultra-dessert vibes)

Step 1: Prepare the Mamey Filling

Scoop the flesh out of a ripe mamey. It should be bright orange and soft like custard. Mash with a fork or blend briefly for a smoother texture.

Mix in any optional ingredients you want—cheese, cinnamon, vanilla, or condensed milk—to create a creamy, pudding-like filling.

💡 Pro Tip: You can make the filling ahead of time and chill it—it will be easier to stuff that way.

Step 2: Make the Masa Dough

In a bowl:

1. Combine masa harina and salt (and sugar if using).
2. Add warm water gradually and knead until dough is soft, smooth, and non-sticky.
3. Cover with a damp towel to keep it moist.

Step 3: Shape and Stuff the Pupusas

1. Divide dough into 8–10 balls.
2. Flatten each into a disc in your palm.
3. Add 1–2 tablespoons of mamey filling in the center.
4. Fold the edges over the filling, seal it, and gently flatten again.

Be gentle—this is dessert pupusa territory. Overfilling = oozing mamey lava.

Step 4: Cook the Pupusas

Heat a dry non-stick skillet or comal over medium heat.

Cook each pupusa for 3–4 minutes per side until golden brown and slightly puffed.

Watch for caramelized edges—that’s the sugar doing its job.

Step 5: Serve Like a Dessert Maestro

Serve hot with:

• A light dusting of cinnamon sugar
• A dollop of sweet crema or yogurt
• A drizzle of honey or piloncillo syrup
• Optional: pair with hot chocolate, horchata, or café con leche

Bonus move: sprinkle toasted coconut or chopped nuts on top.

Flavor Profile

Variations

• Add mashed banana or pumpkin for a blended tropical twist
• Make mini versions for sweet pupusa appetizers
• Use coconut milk in the masa for extra flavor

Final Thoughts: Postre Pupusas Are Real—and Delicious

Mamey pupusas are a celebration of flavor and identity. They’re soft, sweet, a little bit messy, and 100% memorable.

So go ahead—break tradition a little, sweeten your masa, and create the kind of pupusa your great-grandma would raise an eyebrow at… then devour.

🫓🥭✨ La tradición también puede ser postre, vos.