Mango Chile Ice Pops (Paletas de Mango con Chile)
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Get ready for another tropical treasure with this recipe for mango paletas. Rich, creamy mango is made even tastier with a blast of lemon and a dose of smoky, spicy heat. You’ll end up with a dynamically delicious dessert that is refreshingly tropical with a spicy-sweet twist!
Today’s recipe for mango paletas is easy to make and undeniably delicious. This recipe is perfect anytime you want to beat the heat with a spicy, tropical twist.
Like so many yummy desserts from the rich world of Mexican Cuisine, each mango ice pop offers a delectable blend of sweetness paired with spiciness. Mango paletas will tease your taste buds like no other treat! Speaking of paletas, I hope you give my Strawberries and Cream Ice Pops (Paletas de Fresas y Crema) or these Pineapple Ice Pops (Paletas de Piña) a try too.
If, like me, you have mango fever, check out some other tropical recipes like this Mango Pico de Gallo, Southwest Mango Chicken, or Mango Shrimp Stuffed Avocado.
Table of Contents
- Mango – This tasty tropical fruit tastes like a blend of pineapple and peach flavors with a uniquely creamy texture. I like the yellow-skinned variety for its supreme juicy sweetness, but it’s perfectly okay to go for the red to green-skinned varieties.
- Mango Juice – Tart, tangy, and totally sweet, you can find mango juice in the juice aisle or sometimes in the international foods aisle. You may also see it labeled as mango nectar.
- Sugar – Adds sweetness while lowering the freezing point. This is what makes the paletas so sensationally soft.
- Lemon Juice – A pop of citrus enhances the other flavors in each mango popsicle.
- Ancho Chile Powder – Compliments the sweet tropical tastiness with a pop of peppery spice.
- Prepare the Mango. Peel and cube your mangos, if working with fresh mangos, or portion out 1 cup of store-bought fruit.
- Make Mango Syrup. In a medium saucepan over medium-high heat, combine the mango juice, lemon juice, sugar, and one cup of water. Stir together until the sugar dissolves.
- Transfer & Chill. Transfer the syrup to a quart-sized or larger measuring bowl. Place the whole bowl in the refrigerator to chill.
- Add Chile & Chunks. Once the mango syrup is completely chilled, remove it from the fridge. Stir in the ancho chili powder and one cup of diced mango.
- Move Into Molds. Immediately transfer the mixture into 8 3-ounce ice pop molds. Add the popsicle sticks and place them in the freezer for at least 8 hours. If your sticks won’t stay in place, freeze them for 1-2 hours, add the sticks, then return to the freezer.
- Release. When ready to enjoy your frozen treats, run a little bit of warm water over the bottom of the molds for a few seconds. Push up from the bottom and each mango ice pop should release with ease. Enjoy!
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Slicing a fresh mango can be a messy affair, but it doesn’t have to be difficult. To get the most out of your fresh mangos, follow these simple steps. Your mango paletas will thank you!
– Locate the Pit. First, hold the mango upright and look for the tallest side. Your pit will be running across that line.
– Remove the Pit. Use a small paring knife to slice parallel and as close to the pit as possible. Flip the fruit around and slice down the other side of the pit. You should have two decent halves. Remove any excess fruit and discard the pit.
– Slice Into Cubes. Take the two halves and carefully cut vertical and horizontal lines in the mango without cutting into the skin.
– Turn & Scoop. Press on the skin side of each mango half to turn it inside out and expose the fruit inside. Use a spoon or a small knife to remove the mango flesh from the skins.
– Use and Enjoy. Use your fresh mango cubes to make this mango ice popsicle recipe or enjoy them as is!
Paletas and popsicles are both frozen treats, but they are worlds apart when it comes to quality.
Most ice pops and popsicles that you find in the supermarket are mass-produced with inexpensive and often artificial ingredients. A “mango popsicle” could be mostly water and high fructose corn syrup with some artificial coloring and flavor. No thanks!
Paletas, on the other hand, are always made in small batches with real, whole ingredients. They tend to have a softer texture and more fruity flavor while being healthier too. With tons of vitamin C, vitamin A, fiber, and other nutrients, these mango paletas are a prime example.
In love with mango paletas and hungry for more? The good news is that these ice pops come in an exciting variety of flavors. Some are fruity, some are creamy, and all of them are irresistibly delicious. Here are just a few of the most popular flavors:
– Strawberries and Cream Ice Pops (Paletas de Fresas y Crema)
– Passion Fruit
– Pineapple Ice Pops (Paletas de Piña)
– Dulce de Leche (Caramel)
– Cookies and Cream
– Chocolate and Banana
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Mango Chili Ice Pops (Paletas de Mango con Chile)
- 1 mango seeded and diced
- 1 cup mango juice
- 1/2 cup sugar
- 2 tsp lemon juice
- 1/2 tsp ancho chili powder
- Tajin Seasoning sprinkled on top
- Either use store bought, cubed mango or fresh. For fresh whole mango (See Note 1).
- Heat mango juice, sugar, lemon juice, and 1 cup water in saucepan over medium-high heat, stirring until sugar dissolves. Transfer mixture to a bowl or 4-cup measuring bowl. Refrigerate until chilled.
- Stir 1 cup diced mango (save remaining for other use) and ancho chili powder into the chilled mixture and pour into eight 3-ounce ice-pop molds. Top with cover and insert wooden sticks or handles that come with your ice-pop mold kit. Transfer molds to the freezer for 3 hours or more.
- If you don’t have a mold kit with a top lid that positions the wooden popsicle sticks, transfer molds to the freezer and freeze until slightly slushy, about 1 hour. Insert a popsicle stick into each mold and freeze until ice pops are solid, about 3 hours or more.
- To release ice pops from molds, run the bottom of the molds briefly under warm water and push up from bottom. Serve with a sprinkle of tajin on top (optional).
- Hold the mango upright and find the tallest side. The pit will be sitting along that line, so you’ll want to be facing parallel to that side. With a small paring knife, carefully slice half of the mango off of the pit, turn mango and remove other side. Discard the pit. Carefully cut lines vertically and horizontally through the mango side of each half without cutting through the skin. Turn mango half inside-out by pressing the skin side outward with your thumbs, exposing the cubed mango. Take a paring knife and carefully slice off the cubes of mango or use a spoon and scoop them out before turning inside-out.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
OK this is your third paletas recipe and definitely my favorite! I had all 3 for a pool party yesterday for 24 total and these were the first to go with all gone in no time. BIG hit, thanks again. What’s your next flavor?
Excellent, so happy to hear this. I’m working on a few new flavor combos currently. 🙂
This sounds delicious! I grew up eating paletas in New Mexico. I’d like to add tamarind paste to this recipe. Where in the process would you suggest adding it and how much, please? I’m also thinking of using tajin in place of the chile powder.
I love to sprinkle tajin on these as well! Especially the pineapple. I hope you give my Strawberries and Cream Ice Pops (Paletas de Fresas y Crema) or these Pineapple Ice Pops (Paletas de Piña) a try too. As for the tamarind paste, I will have to experiment with that to give a correct answer. If you do, let me know and I can update the recipe card. Thanks Lisa. 🙂
Hi Kevin, yum!!! Mangoes are my favorite fruit. I’ll definitely try this new recipe to keep cool this summer.
I’ve got a few others on the site, hope you try those, too Belinda!