Chile Mango Paletas
Servings: Makes 14 ice pops
Prep Time: 20 minutes
Course: Mango Dessert Recipes
Cuisine: Vegan Mango Recipes, Vegetarian Mango Recipes
Keyword: Mango Chef Creations, Mango Dessert Recipes


  • 2 cups mango juice or nectar (Blend well and on high, 3 each peeled, seeded and chunked fresh mango; add ¼ cup water while pureeing. Strain puree though very fine meshed strainer to make homemade nectar, removing all the particulates.)
  • ¼ cup agave
  • 3 tsp. fresh lime juice
  • 2 tsp. ancho chile powder
  • 2 large mango, peeled, seeded, and cut into small cubes ¼ x ¼-inch 
    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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