Chile Mango Paletas
Ingredients
- 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.)
- 3 tsp fresh lime juice
- 2 large mango, peeled, seeded, and cut into small cubes 1/4 x 1/4-inch
- 1/4 cup agave
- 2 tsp ancho chile powder
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Instructions
- 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.
- 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.
- If necessary, release ice pops from molds by runing the bottom of the molds briefly under cold water.
Categories: Desserts
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