Editor’s Note: Try this icy dessert for a cool, refreshing treat on Fathers Day.
This mango-chile paleta bursts with bright, juicy mango chunks, and lime zest. Spicy chile flakes speckle the frozen delight offering bursts of heat to counteract the sweet juicy mango flavors.
I love making paletas during the warm months. It’s healthier and less expensive than buying ice cream and my kiddos enjoy helping me make them. You can’t beat the taste of fresh seasonal fruit compared to artificial flavors.
These paletas are intense as the flavor of a perfectly ripe mango. If you have access to Champagne mangos I’d highly recommend them for this recipe. Champagne mangos are sweeter and less fibrous with a wafer-thin pit. They are also called Ataulfo mangos.
Read Related: Mango Coconut Sorbet
If you close your eyes you might think you’re in the streets of México purchasing this paleta from a paletero (one who sells paletas). This paleta is a refreshing little slice of México heaven right in your home. This paleta reminds me of the mangos on a stick with chile powder we would buy from street vendors in Juárez, México.
Makes 10 popsicles
2 large mangos, peeled, seeded, and sliced
1/2 cup water
1⁄4 cup honey
Zest and juice of 1 lime
1 large mango, peeled, seeded, and cut into small cubes
Chile powder (recommended: Tajin Fruit and Snack Seasoning)
In a blender add sliced mango, water, honey, lime juice, and lime zest. Blend until smooth.
Add cubed mango into the mixture and pour into ice-pop molds. Insert a popsicle stick into each mold and freeze until pops are solid, about 6 hours or overnight. To release ice pops from molds, run the bottom of the molds briefly under cold water.
Sprinkle chile powder to popsicles and enjoy.
Learn about Yvette Marquez-Sharpnack.