• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Dora's Table
  • About Dora
  • Recipes
  • Ebooks
  • Food Photography
    • Portafolio
  • Español
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
menu icon
go to homepage
  • About Dora
  • Recipes
  • Ebooks
  • Food Photography
    • Portafolio
  • Español
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • search icon
    Homepage link
    • About Dora
    • Recipes
    • Ebooks
    • Food Photography
      • Portafolio
    • Español
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Gluten-free » Cucumber-Chile Paletas (Cucumber Popsicles)

    Cucumber-Chile Paletas (Cucumber Popsicles)

    Published: Jun 25, 2018 · Modified: Jul 4, 2022 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

    Sweltering summer heat can only mean one thing, paletas!!! These cucumber-chile paletas are the perfect cucumber popsicle, not to spicy, sweet, and just the right amount of tart. (You can put lime and chile on almost anything and I'd totally eat it.) We are so happy to be participating once again in Lola's Cocina Paleta Week. This year there are 10 vegan paletas! So be sure to head over there and check it out and share with #paletaweek.

    Ingredients for chipotle cucumber paletas on a dark wood surface.

    Paletas are definitely a family favorite treat. Some of our favorites are strawberry, coconut, pecan, mango and tamarind, but there are so many other flavors out there like oreo, chocolate, watermelon, and of course cucumber. The kids love to help make them and they get super excited when they see the paleta mold come out.

    Top view of a blender jar with pineapple chunks and spices.

    Mexico has a history of unconventional ice cream flavors, some of them are even trendy now, but Mexico has been doing it for years. Some of the most popular ones are corn, avocado, arroz con leche, rose petal, and tequila and lime.

    A popsicle mold filled with chipotle pineapple cucumber paleta mixture.

    The beginning of the paleta industry can be traced to Tocumbo, Michoacan in the 1930's. Where a family business, la Michoacana, flourished and spread to the rest of the country. You can find a Michoacana in almost any town in Mexico, and without a doubt you will be able to find vegan options there.

    A small girl inserting popsicle sticks in a filled popsicle mold.

    To find your vegan options, simply ask for paletas or helado de agua, which means from water. Paletas and helado de agua are made with a water base, and are just as delicious as there milky counterparts. One of the greatest things about Mexican paletas and ice cream is that they are made with local and fresh fruit. What are your favorite paleta flavors??

    Chipotle cucumber paletas on a white plate sprinkled with tajin.

    The Recipe: Cucumber-Chile Paletas (Cucumber Popsicles)

    • You don't have to use a fancy cucumber to make this (a.k.a english cucumbers), a regular one will do.
    • Make sure to peel and remove the seeds.
    • Our favorite chile powder for this is Tajín, which is now available at most grocery stores.
    • Make sure that your pineapple is ripe for extra sweetness.
    • You can use any sweetener you prefer.
    • Enjoy!!
    Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.
    Save Recipe Go to Recipe Box
    5 from 4 votes

    Cucumber-Chile Paletas (Cucumber Popsicles)

    These cucumber-chile paletas are the perfect cucumber popsicle, not to spicy, sweet, and just the right amount of tart.
    Pin Recipe Print Recipe
    Prep Time15 mins
    Additional Time5 hrs
    Total Time5 hrs 15 mins
    Course: Dessert
    Cuisine: Mexican
    Servings: 8 paletas
    Calories: 33kcal
    Author: Dora S.

    Ingredients

    • 2 ¾ cup Cubed cucumber peeled, deseeded
    • 1 cup Cubed pineapple, fresh
    • 2 tbsp. Sugar or your favorite sweetener
    • 2 tbsp. Lime juice, fresh
    • 2 tbsp. Tajín chile powder
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Place all the ingredients in the blender, and process until smooth.
    • Pour into your molds, snap on the lids, and freeze for at least 5 hours.
    • After unmolding the popsicles, sprinkle them with some more chile powder and enjoy!!

    Notes

    If you don’t have popsicle molds, you can use shot glasses or small plastic cups. Pour mixture into glasses and freeze for 30 min to 1 hour. Insert popsicle sticks and freeze for 4 more hours.

    Nutrition

    Serving: 1Paleta | Calories: 33kcal | Carbohydrates: 9g | Sodium: 61mg | Potassium: 156mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1140IU | Vitamin C: 12.5mg | Calcium: 21mg | Iron: 0.8mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
    Nutrition Facts
    Cucumber-Chile Paletas (Cucumber Popsicles)
    Amount Per Serving (1 Paleta)
    Calories 33
    % Daily Value*
    Sodium 61mg3%
    Potassium 156mg4%
    Carbohydrates 9g3%
    Fiber 1g4%
    Sugar 6g7%
    Vitamin A 1140IU23%
    Vitamin C 12.5mg15%
    Calcium 21mg2%
    Iron 0.8mg4%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Piloncillo Almond Butter Oatmeal Cookies
    Mexican Hot Chocolate Popsicles (Paletas de Chocolate) »

    Reader Interactions

    Comments

    1. monica marcq

      June 20, 2021 at 7:51 pm

      Yummy. But could have been done with far less Tajín. They were just way too salty.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome. I'm so happy you're here.

    I’m Dora, and I make traditional vegan Mexican recipes that are easy, mostly healthy and delicious. Find out more →

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube

    Comforting Soups

    Vegan pozole verde topped with lettuce, radishes, and avocado in a blue and white talavera bowl

    Vegan Pozole Verde

    A white and blue bowl filled with vegan seafood stew surrounded by lime, chiles, and cilantro

    Vegan Matamoros Style Seafood Stew

    Over head shot of White bowl with blue rim filled with soup zucchini, carrots, chickpeas and rice

    Vegan Authentic Caldo Tlalpeño

    Gallina pinta soup in a melon colored bowl surrounded by lime, toasted bread

    Gallina Pinta (Bean and Hominy Soup)

    How to Make Sopa de Fideo

    This Mexican fava Bean soup or Sopa de Habas is another classic Lenten dish. The fava beans are cooked until tender then simmered with onion, jalapeño, tomato and cilantro.

    Mexican Fava Bean Soup (Sopa de Habas)

    See More;

    Subscribe

    Join the community and get the Our Vegan Mexico Ebook!! 32 authentic vegan Mexican recipes

    Privacy Policy

    Popular Posts

    birria taco being dipped in broth

    Vegan Birria Tacos

    cantaritos locos on a blue and white background with grapefruit halves

    Cantaritos Locos

    a close up of the vegan flan covered in caramel

    Vegan Flan

    How to Make Sopa de Fideo

    This salsa molcajeteada combines pan roasted tomatoes, garlic, and peppers to make a spicy and hearty salsa. They are pureed in a molcajete.

    Salsa Molcajeteada

    Potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.

    Homemade Vegan Chorizo

    Footer

    ^ back to top

    About

    • Privacy Policy
    • About Me

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Brunch Pro on the Brunch Pro Theme