Mango Chile Paletas Mexican Ice Pops Recipes
PALETAS DE MANGO ENCHILADO
Steps:
- Combine the sugar, water, and chile pieces in a small pot and cook over medium heat, stirring, until the sugar has dissolved. Remove from the heat, allow to cool, and strain. Stir in the mango purée and the lime juice. In a medium bowl, toss together the mango pieces with the chile powder.
- Divide the chile-coated mango chunks among ice pop molds or wax-lined paper cups, then pour the mango purée mixture over the top. Freeze until beginning to set, 3 to 4 hours. Insert the sticks. Let freeze for at least 3 hours more, and then unmold as directed or peel off the paper cups.
- If you prefer to use the chile powder on the outside, unmold the pops and allow to thaw slightly (so the chile powder will stick to it), place the chile powder in a shallow bowl, then dip the pops in to coat.
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- Assuming you are using fresh mango, remove the mango flesh from the stone by cutting through the mango near the stone, on both sides, then scoring the mango halves. Pop open the mango and remove the cubes from the skin. Trim remaining mango from around the stone.
- Put the mango flesh, lime juice and sugar in a blender and blend until smooth. Pour into popsicle moulds, leaving a slight gap at the top. Put in the sticks and carefully transfer to freezer, keeping upright. Allow to freeze - at least four hours.
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