Paletas de mango – Frozen Mango and Lime Popsicles Recipe
Paletas de mango are simple homemade popsicles made from ripe mango, lime and a bit of sugar. In Mexico these fruity ice lollies are sold from street carts, especially on hot days. They’re intensely fruity, slightly tangy and much lighter than creamy ice cream from the parlor.
Paletas de mango are the essence of a hot Mexican street – intensely fruity, juicy and with a pleasant lime “kick” of acidity. They’re much lighter than classic creamy ice cream because they’re based mainly on fruit, water and a bit of sugar, so the mango flavor is really concentrated. This dessert also has a great summery character: instead of a complicated ice cream machine you only need a blender and some molds.
Chef's tips
The key is very ripe mango – the skin should give slightly under your finger, otherwise the popsicles will taste bland and you’ll have to rescue them with more sugar. After blending, be sure to taste the mixture: adjust the balance of sugar and lime juice, because flavors become less intense once frozen. Fill the molds almost to the top, but leave that 0.5 cm of space so the popsicles don’t push the sticks out as they freeze.
How to serve
These popsicles are perfect for quenching thirst on the balcony on a hot day, especially served with a jug of water with lime and mint. At a garden party you can serve them in a bucket of ice so everyone can grab a stick – they’re a hit with both kids and adults. For a more grown-up version, serve the paletas in a glass of sparkling water or light prosecco to sip slowly as the ice melts.
Ingredients
- mango ripe, soft to the touch - 3 pieces
- water - 100 ml
- sugar or honey, amount to taste - 40 g
- lime juice and some zest - 1 piece
- salt enhances the mango flavor - 1 pinch
Preparation
- Peel the mango with a knife or peeler, remove the flesh from the pit and cut it into pieces. The riper the mango, the sweeter the popsicles will be.
- Put the mango pieces into a blender jug, add the water, sugar, a pinch of salt, lime juice and a little grated lime zest.
- Blend everything into a smooth, uniform purée. Taste and, if needed, add more sugar or lime juice.
- Pour the mixture into popsicle molds, leaving about 0.5 cm of space at the top, as the mixture will expand slightly while freezing.
- Insert the popsicle sticks (if your molds don’t hold them in place, insert them after about 1 hour of freezing, when the mixture has thickened slightly).
- Place the molds in the freezer for at least 5–6 hours, preferably overnight, until the popsicles are completely frozen.
- Before removing the popsicles from the molds, dip them in warm water for a few seconds so they slide out more easily.
Storage
Keep the popsicles in a tightly closed container or freezer bag to protect them from absorbing freezer odors and from freezer burn. They keep well for several weeks; if they frost over slightly, just rinse them very briefly under cold water before serving.
