Peruvians adore lucumas. These fruits are the epitome of desserts in our country, and they are used in countless recipes, from milkshakes to cheesecakes, mousses and ice creams, etc. Nowadays, some chefs are even making tasty savory sauces with them.
This superfood has everything we would ask for: a sweet, earthy flavor that is completely unique, delicious aroma, beautiful color, and a creamy texture when used for desserts. I’m not too crazy about eating it on its own, however, and if you’re only into juicy fruits, you will probably agree with me. Lucuma has the strange quality of being dry and floury when eaten on its own, but its pulp turns creamy when combined with other ingredients. Just like magic.
Lucumas are ripe and ready to use when they start to burst open, with cracked peels. This means they are completely ripe. The peel is very thin and you can take it out with the tip of a knife. Cut the fruit in half and discard the shiny brown seed.
This amazing dessert is very easy to make. No need to use the stove, and no time-consuming preparations; only a few steps and you´ll be rewarded with a delicious and very practical frozen mousse. It can be made up to two days in advance and kept in the freezer. Fifteen minutes before serving time transfer the dish to the fridge, and it will be ready to cut and enjoy.
To make it just place the ingredients in the blender and process until smooth. For a milkshake use regular milk instead of condensed and evaporated milks; add sugar, and process. Your delicious shake will be ready in a couple minutes.
- 4 ripe lucumas
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 2 teaspoons vanilla essence
- 2 cups very cold heavy cream
- 1 cup fudge
- 4 chocolate cookies, crumbled
- Mint sprigs
- Wash and peel the lucumas. Cut them in half and discard the seeds. Chop the pulp.
- In the vase of the blender put the lucuma, condensed milk, evaporated milk, and vanilla, and process until smooth. Transfer to a bowl.
- For a completely silky texture, pass the lucuma mixture through a sieve.
- Whip the heavy cream until it looks like yogurt, and combine with the lucuma.
- Pour into a pyrex or any other container. Cover with plastic film and freeze for at least 4 hours or until firm. It can be done the day before.
- To serve, cut in individual portions, put in serving plates, cover with fudge, sprinkle some chocolate cookie crumbs, mint sprigs, and add whipped cream, if desired.
- Serve immediately.