Mango paletas are frozen mango popsicles or ice pops with fresh mango pulp, lemon juice and chunks of mango with a little bit of chili powder for the surprising kick of heat, originating from Mexico.
2 large mangoes/2 cups mango pulp
Â¼ cup sugar syrup (or to taste)
Â¼ to Â½ teaspoon red chilli powder
1 to 2 tablespoons lime/lemon juice
Â¼ cup chopped mangoes
1/8 cup pomegranate pearls
To make the sugar syrup: Combine 1 cup sugar and 1 cup water in a small saucepan. Stir over medium heat just until the sugar dissolves. Mix well and remove from heat. Let cool.
To make the mango paletas: If using whole, fresh mangoes, peel and cut mangoes into rough chunks. Blend with sugar syrup, lemon juice and chili powder to a fine puree, scraping sides in between.
Adjust the amount of sugar syrup and chili powder according to your taste. Gently mix in chopped mangoes and pomegranate pearls.
Pour this mango mixture into ice pop or popsicle molds. Insert popsicle sticks into each mold and freeze until they are solid, about 3 to 4 hours or more. Just before serving, run the ice pop molds under running water; gently release the popsicles.
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