Chile Mango Paletas

Takes , serves Makes 14 ice pops.

  1. Heat mango nectar, agave, lime juice, and 1⁄2 cup water in a 1-qt. saucepan over medium-high heat and stir until almost a simmer. Transfer mixture to a bowl and refrigerate until chilled.
  2. Stir chile powder and cubed mango and divide among 14 ea. 30-oz. ice-pop molds. Pour chilled mango mixture into molds. Insert a stick into each mold and freeze until pops are solid, about 3 hours.
  3. If necessary, release ice pops from molds by runing the bottom of the molds briefly under cold water.

Recipe courtesy of Chef Dave Woolley

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