When we first came across a sample of this curious little piece of plastic, the team found it so cool that we immediately ordered an entire package.  The Operations team really can’t get enough of nifty ways to present our food.  It was quickly turned over to the kitchen to develop a use for it.  The same morning, we had received a delivery of Canistel fruit (yeah we were puzzled too) from the Kampong Gardens.  (Sidenote: Kampong is in Coconut Grove, talk about a venue treasure!)  The idea was to create a dessert from the fruit for their member’s event that week.  After a lot of pacing, thinking and pot banging, we had it!  Why not make a Canistel Mousse?  Better yet, why not make it Canistel Mousse PUSH POP?!  We had never tried pushing a mousse before, and if you haven’t either, follow the recipe below to try it out yourself!

Canistel Mousse

Serves 50 Push Pops

  • 4 medium sized canistel
  • 4 eggs whites
  • 1 cup of sugar
  • 1 1/2 tsp. gelatin, bloomed in 1/4 cup of water
  • 1 cup heavy cream
  • 1 tsp. vanilla extract
  • 1/2 tsp. of cinnamon













Step 1: In the mixer, beat the peeled canistel with a bit of milk until it becomes a creamy paste.  It should yield about 2 cups, reserve.

Step 2: Place the sugar in a sauce pot with enough water to slightly cover it.  Heat until it reaches 235 degrees.

Step 3: In the mixer, beat the egg whites until stiff. Slowly add the sugar into the eggs and continue to beat until the mixture cools off.

Step 4: Place the gelatin over a double boiler to soften.

Step 5: Fold the eggs into the canistel, followed by folding in the gelatin.

Step 6: Whip the heavy cream to whipped cream consistency.  Fold the whipped cream into the mixture.  Flavor the mousse with cinnamon and vanilla.

Step 7: Pipe into the sprayed molds.  Refrigerate and allow to set.

We like to combine the Canistel with chocolate.  If you have a good chocolate mousse recipe, you can layer them within the mold for a flavorful surprise!


The Canistel (Pouteria campechiana) is an evergreen tree native to southern Mexico and Central America.  it is cultivated in other countries, such as Brazil, Taiwan, and Vietnam.  It also grows in small scale within Florida.  Its binomial name is derived from the Mexican town of Campeche, where it is native.  The canistel grows up to 10 m high, and produces orange-yellow fruits, up to 7 cm long, which are edible raw.  Canistel flesh is sweet, with a texture often compared to that of a cooked egg yolk, hence its colloquial name of “egg fruit”.  Sometimes used in custards, pies, milkshakes and other desserts.  It is closely related to the Mamey sapote and abiu.

Canistel Illustration

If you haven’t had a chance to stop by Kampong Gardens, add it to your list asap!  They offer tours of the beautiful gardens, and the stroll to the “Point” was just MADE for romantics; it has a great view of the bay.

The Wedding Tree isn’t a bad side perk either.  The story goes that those who “pop” the question under the Ficus subcordata last forever!