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!
Mango Chile Paletas
Ingredients
- 1 ¼ cups Mango peeled, diced
- ¼ cup Simple syrup*
- ¼ cup Water
- 2 tbsp. Key lime juice
- 1 tbsp. Tajin chile powder
Instructions
- Combine all ingredients in blender and process until smooth.
- Pour into popsicle molds and freeze for at least 5 hours before unmolding.
Notes
Tajin chile powder can be found at most Mexican grocery stores and some Wal-Mart´s.
Nutrition
Sugar-Free Mango Popsicles
Yield: 4 popsicles
Time: 15min + 5 hrs.
Ingredients:
| Mango, peeled, diced | 1 ¼ cups |
| Water | 1/3 cup |
Preparation:
- Combine ingredients in blender and process until smooth.
- Pour into popsicle molds and freeze for at least 5 hours before unmolding.
Chef´s Notes:
Use really ripe mangoes for extra sweetness.
very easy recipe. thanks for uploading. I mixed banana with mango… u can try that. :)
Great idea! I’ll have to try it.
These sound so delicious! I love mangos and anything spicy. Can’t wait to try! Wonder if it would be good with lime AND mango?
They would be! I would definitely give it a try.
oh wow this is so good, i cant wait to try it out myself!
Thank you for liking my Allergen-free Oatmeal Raisin Chocolate Chip Cookie recipe. And thanks for sharing your recipe for popsicles with a kick! It will be great way for me and my husband to get our “sweet” fix without added sugar.
that is so funny! i couldn’t find a mango WITHOUT the red chile/salt on it anywhere in mexico. i think i’d prefer my mango pops sin sal picante.
Love the mango with chile on it, but for sure it’s a cultural thing