Mango Paletas
Before You Begin
Ingredients · Servings 6 paletas
- 2 very ripe mangoes, peeled, pitted, and chopped (about 3 cups)
- ¼ cup (1¾ ounces/50 grams) sugar
- 1 tablespoon lemon juice
- Pinch table salt
Method · 6 h 10 min
- Process 3 cups chopped very ripe mango, ¼ cup (1¾ ounces) sugar, 1 tablespoon lemon juice, and pinch table salt in blender at high speed until mixture is completely smooth, about 30 seconds, scraping down sides of blender jar halfway through processing. (If mango mixture is too thick to pour, add 1 tablespoon water while blender is running).
- Divide mango mixture evenly among six 3-ounce molds. Insert ice pop stick in center of each mold; cover; and freeze until firm, at least 6 hours or up to 5 days. To serve, hold mold under warm running water for 3 seconds if using metal mold or 30 seconds if using plastic mold, to thaw.
This recipe was developed using 3-ounce ice pop molds. For a tangy-spicy version, fill molds one-third full with mango mixture, add 1 teaspoon of chamoy and lightly swirl into mango using toothpick or ice pop stick; repeat until molds are filled. Chamoy is a popular Mexican condiment that’s sweet, salty, spicy, and sour and is available in most Latin American markets.
