Warmer temperatures scream for Paletas! A Mexican sweet widely popular for fighting off the summer heat. Paletas are either cream or water based.
Popular flavors include coco, tamarind, mango, watermelon and arroz con leche.
Craving heat? Sprinkle chile over your mango paletas for a added spicy kick!
Paletas de Mango by Sweet Life
- 2 large mangos or 4 small, peeled and diced
- 1/2 cup water
- 1 tsp salt
- 1 tbsp fresh lime juice
Place all ingredients in blender and blend until smooth. Add more water if needed.
Pour into a paleta mold, insert wooden sticks and freeze for about 4 hours.
Run your mold under warm water to loosen the paleta. Enjoy
Options ~ feel free to use any fruit you have on hand. shop seasonally for best results without having to add sugar to sweeten.
Vianney Rodriguez blogs about her love of Mexico at Sweet Life. She is a proud mother, grateful daughter and thrives in her Latina heritage. Vianney is currently working to complete her degree in Mexican American History, while sharing her tasty plates online.
Bonus Paleta Recipe!
Pineapple-Chile Paletas, courtesy of Norma and Irma Paz of Las Paletas, Nashville.
This recipe was featured in Bobby Flay’s book, Throwdown. (The sisters beat Bobby.)
Makes 10 paletas
- 1 medium ripe pineapple, peeled and cored
- ½ cup fresh lime juice
- 4 pinches fine salt
- 2 cups sugar
- 10 pinches chile de árbol powder or cayenne pepper, or to taste
Puree the pineapple, but not too smoothly. Stir in the lime juice, salt and sugar by hand until dissolved.
Add chile powder.
Fill 3-ounce molds and freeze the paletas for least 24 hours and up to 2 days.
Dip the molds in lukewarm water to loosen paletas.
If you need an paleta mold, you can find one on Amazon.
What is your favorite gourmet paleta ice pop flavor?