Mamey sapote pulp

What is mamey sapote pulp?

Mamey sapote pulp is the ripe flesh of the mamey (Pouteria sapota), known in Colombia as zapote costeño, pulped and frozen the same day it reaches our plant — no added water, no sugar, no preservatives. Inside its rustic brown skin, the mamey hides a dense, salmon-colored flesh that Caribbean and Latin communities across the US already know and love, most famously in the mamey shakes of Florida.

At Alimentos Pronalfrut we have processed it in Bogotá since 1997, hand-selecting fruit with Colombian growers so that a fragile, short-season fruit becomes a year-round, consistent ingredient.

Zapote costeño: Colombia’s Caribbean treasure

The mamey grows in the warm lowlands of Colombia’s Caribbean coast and inter-Andean valleys. It is a patient crop — the fruit can take more than a year on the tree to ripen — and picking it at the right moment is a craft in itself. We buy from farmers who have grown it for generations and pulp each fruit exactly when it reaches full ripeness.

For buyers in the US this matters: fresh mamey is scarce, seasonal and travels poorly, while demand from Cuban, Dominican, Central American and Colombian communities keeps growing well beyond Miami. Frozen pulp closes that gap with the same flavor, zero waste and a stable supply.

Creamy, sweet and acid-free: the mamey flavor profile

No other tropical fruit tastes like mamey. Its flesh is thick and custard-like, with a gentle sweetness that evokes sweet potato, almond and caramel — and virtually no acidity. Blended with milk it turns into a naturally thick shake, no ice cream or stabilizers required, which is exactly why the batido de mamey became a Florida classic.

It brings more than flavor to the glass: mamey is a source of dietary fiber and provides vitamins A and C along with minerals such as potassium, in a format even non-fruit-eaters enjoy.

Uses in foodservice, ice cream and retail

• Mamey shakes and smoothies: the signature use; 100 g of pulp yields one tall, creamy glass.
• Ice cream and popsicles: its dense texture delivers rich, scoopable results with less cream.
• Desserts: mousses, flans, cheesecakes and cake fillings with a natural salmon hue.
• Breakfast programs: blended with yogurt, oats or smoothie bowls.
• Juice bars and cafés: frappés and blended drinks that stand out on any menu.

For hotels, restaurants and juice-bar chains, mamey is a menu differentiator with built-in demand among Latin guests. In Colombia we supply operations such as Solar Hotels & Resorts (since 2011), GHL Sunrise and Casablanca in San Andrés — the same product we prepare for export.

Frozen at peak ripeness, nothing lost

Fresh mamey goes from underripe to overripe in a matter of days, and much of the harvest never survives the trip north. Freezing solves precisely that: we pulp the fruit at its exact point of ripeness and freeze it immediately, locking in the color, the custard texture and the nutrients. You thaw only the portion you need, with consistent quality 365 days a year.

Pronalfrut quality and available formats

Our plant has operated under Colombian INVIMA sanitary permit PSA-0002698-2020 with standardized processes since 1997. Kept at -18 °C (0 °F), mamey sapote pulp maintains its characteristics for more than 12 months.

Available formats: 100 g sachets, 1 kg multipack (10 × 100 g), 250 g and 397 g bags, and an unfrozen gallon format for high-volume operations.

For importers, distributors and foodservice buyers

If you import or distribute frozen fruit in Florida or anywhere in the US — or run hotel, restaurant or beverage operations looking for authentic mamey — we will build a program around your volumes: export-ready master cases, portioned retail formats and a continuous cold chain from Bogotá. Message us on WhatsApp or write to sales@pronalfrut.com for a same-day quote.