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Chile Mango Paletas

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.)
  • 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


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