Mango Paletasfrozen Mexican Mango Popsicles With Chili And Lemon Recipes

MANGO PALETAS/FROZEN MEXICAN MANGO POPSICLES WITH CHILI AND LEMON

Steps:

• Combine 1 cup sugar and 1 cup water in a small saucepan. Stir over medium heat just until the sugar dissolves. Mix well and remove from heat. Let cool. Simple sugar syrup is ready to be used in any sorbet, drinks or even in desserts.
• If using whole, fresh mangoes, peel and cut mangoes into rough chunks. Blend with sugar syrup, lemon juice and chili powder to a fine puree, scraping sides in between.
• Adjust the amount of sugar syrup and chili powder according to your taste.
• Gently mix in chopped mangoes and pomegranate pearls.
• Pour this mango mixture into ice pop or popsicle molds. Insert popsicle sticks into each mold and freeze until they are solid, about 3 to 4 hours or more.
• Just before serving, run the ice pop molds under running water and gently release the popsicles.
• Enjoy!!!

MEXICAN MANGO POPSICLES

Steps:

• Bring the water to a boil and reduce to a simmer. Add the sugar and stir occasionally until sugar has melted into the water.
• Remove from heat and pour into large measuring cup, and add ice until you reach 2 cups total. Stir ice until it is melted and the water mixture is cooled.
• Place approximately 2 tablespoons of the mango into each popsicle mold. Pour the water mixture into each mold to reach the top.
• Use a long spoon or a popsicle stick to gently stir the mango into the liquid. Place lid on, and add sticks. Freeze for one hour or until solid.
• Yield: 10 Paletas (depending on size of mold).