Mango paletas are unique Mexican frozen fresh fruit ice pop treats with a blend of mango with lemon juice and chili powder.
Studded with tropical chunks of mango and ruby red pearls of pomegranate with a kick of heat in every bite, I cannot think of anything healthier, sweeter, cooler, creamier (and spicier!) to enjoy on these hot summer days.
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Step 1: INGREDIENTS NEEDED:
2 large mangoes/2 cups mango pulp
¼ cup sugar syrup (or to taste) - recipe below
¼ to ½ teaspoon red chilli powder/cayenne powder
1 to 2 tablespoons lime/lemon juice
¼ cup chopped mangoes
1/8 cup pomegranate pearls
Step 2: How to Make Spicy Mango Paletas:
TO MAKE THE SUGAR SYRUP:
Combine 1 cup sugar and 1 cup water in a small saucepan.
Stir over medium heat just until the sugar dissolves. Mix well and remove from heat. Let cool.
Simple sugar syrup is ready to be used in any sorbet, drinks or even in desserts.
Step 3: TO MAKE THE MANGO PALETAS:
If using whole, fresh mangoes, peel and cut mangoes into rough chunks.
Blend with 1/4 cup sugar syrup, lemon juice and chili powder to a fine puree, scraping sides of the jar in between.
Adjust the amount of sugar syrup and chili powder according to your taste.
Gently mix in chopped mangoes and pomegranate pearls.
Pour this mango mixture into ice pop or popsicle molds. Insert popsicle sticks into each mold and freeze until they are solid, about 3 to 4 hours or more.
Just before serving, run the ice pop molds under running water and gently release the popsicle/ice pops!
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