Mango Chile Paletas

After packing all our belongings in less than two weeks we drove across the country and finally reached South Carolina. Well, I didn't, my husband did! I'm spending some time at my parents' house in Mexico, where the munchkin and I are being spoiled silly, while the hubby is finding a place to live. (Thanks babe!) I have written several posts about my hometown of Acuña, taken lots of pictures, and shared recipes, so this time I don't have much to show you. It really is a small town.

There is one thing in particular that I greatly enjoy when I come here in the summer, the abundance of mango. The variety most commonly available here is the ataulfo. It is an oblong shaped, yellow-skinned, mango that is known for its sweet and buttery flesh. Its skin is slightly thicker than other varieties, but its seed is thinner than most.

You can find them at your local Mexican grocery store, Costco, or Sam's Club. They are in season from March to July. Ataulfo mangoes turn from green to yellow as they mature. When you buy a mango make sure it is not bruised or over-ripe. If you can only find green mangoes, just let them mature at room temperature. An ataulfo mango is ready to eat when the skin is golden-yellow and the flesh is soft to the touch. Once they are ripe, store in the refrigerator for up to five days.

In Mexico, ataulfo mangoes are served on street carts with lime and powdered chile, in salads, salsas, and savory seafood dishes. There are also mango popsicles, mango candy, dried mango slices covered in chile, mango cakes, and pastries.

The Recipe: Mango Chile Paletas

I have created two popsicle recipes for you. The first one is sugar-free, super easy, and kid approved. The trick is to use really ripe mangoes. The second popsicle uses simple syrup as a sweetener, and has key lime juice and chile powder to make it fit for grownups. Enjoy!

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5 from 1 vote

Mango Chile Paletas

A quick simple syrup gives just enough sweetness to these homemade paletas.

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Prep Time10 mins

Cook Time5 hrs

Total Time5 hrs 10 mins

Course: Dessert

Cuisine: Mexican

Servings: 4 popsicles

Calories: 100kcal

Author: Dora Stone

Ingredients

• ▢ 1 ¼ cups Mango peeled, diced
• ▢ ¼ cup Simple syrup*
• ▢ ¼ cup Water
• ▢ 2 tbsp. Key lime juice
• ▢ 1 tbsp. Tajin chile powder

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Instructions

• Combine all ingredients in blender and process until smooth.
• Pour into popsicle molds and freeze for at least 5 hours before unmolding.

Notes

To make simple syrup bring ¼ cup of sugar, and a ¼ of a cup of water to a simmer, until all the sugar dissolves. Let cool completely.
Tajin chile powder can be found at most Mexican grocery stores and some Wal-Mart´s.

Nutrition

Calories: 100kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 74mg | Potassium: 181mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1657IU | Vitamin C: 21mg | Calcium: 22mg | Iron: 1mg

Tried this recipe?Mention @dorastable or tag #mexicangonevegan!

Sugar-Free Mango Popsicles

 Yield: 4 popsicles

Time: 15min + 5 hrs.

 Ingredients:

Preparation:

1. Combine ingredients in blender and process until smooth.
2. Pour into popsicle molds and freeze for at least 5 hours before unmolding.

Chef´s  Notes:

Use really ripe mangoes for extra sweetness.