Mexican Paletas Recipes

MEXICAN PALETAS RECIPE

Mexican Paletas Recipe image

How to make Mexican-style popsicles, a.k.a. paletas! This fresh fruit paletas recipe comes in 4 delicious flavors and requires just a handful of simple ingredients.

Provided by Sarah Bond

Number Of Ingredients 7

Ingredients

6 cups roughly chopped strawberries (fresh or frozen and thawed)
6 cups roughly chopped mango (fresh or frozen and thawed)
6 cups pineapple chunks (fresh, canned, or frozen and thawed)
6 cups roughly chopped kiwi (about 12 kiwis)
¼ cup sugar or honey
¼ cup fresh lime juice
Water as needed

Steps:

Blend: Choose the fruit you want to use, then divide it in half. Finely chop half of the fruit and set it aside. Put the remaining fruit in a blender, along with the sugar and lime juice. Blender until smooth, adding a splash of water as needed to get things moving.
Mold: Stir chopped fruit into blended mixture. Pour into molds, leaving a little space at the top for them to expand. Firmly tap the mold on the counter to remove any air bubbles. Insert sticks and freeze until hard (at least 4 hours).
Serve: Run the mold under warm water for a few seconds to loosen them up, then remove from the mold.

MEXICAN PALETAS

Mexican Paletas image

Artisan-style frozen treats, inspired by Mexican paletas, are a refreshing and healthy summer treat. Make your own with fresh, natural fruit.

Provided by Robin Grose

Categories Dessert Snack

Time 6h10m

Yield 8

Number Of Ingredients 4

Ingredients

3 cups ripe fresh fruit ( strawberries , pineapple, mango , watermelon, cantaloupe, etc.), roughly chopped
1/2 cup refined sugar
1/3 cup water
3 tablespoons freshly squeezed Key lime juice (or regular lime if Key lime is not available)

Steps:

Gather the ingredients.
Place half of the fruit, sugar, water, and lime juice into a blender , and blend until smooth.
Spoon the remaining chopped fruit into ice pop molds, then add the blended mixture, leaving about 1/2-inch of headspace for expansion.
Place the molds into the freezer and allow at least 6 hours for your treats to firm up completely. If your molds don't have built-in Popsicle sticks (or you are using paper cups or some other receptacle as molds), take your pops out of the freezer after about an hour and insert wooden sticks into the slushy mix; return to the freezer.
Remove the pops from the molds and enjoy!

Nutrition Facts : Calories 86 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 19 g, Fat 0 g, ServingSize 8 Mexican Paletas (8 servings), UnsaturatedFat 0 g

COCONUT-PINEAPPLE PALETAS (MEXICAN ICE POP)

Coconut-Pineapple Paletas (Mexican Ice Pop) image

Coconut paletas was always a favorite frozen treat from childhood. The addition of pineapple was an inspiration from my trip to Santa Barbara. I thought it was a great combination, but, of course, you can omit the pineapple if you like. Enjoy!

Provided by MattOlay V-H

Categories World Cuisine Recipes Latin American Mexican

Time 4h10m

Yield 10

Number Of Ingredients 7

Ingredients

1 (14 ounce) can coconut milk
¾ cup half-and-half
½ (14 ounce) can sweetened condensed milk
¼ teaspoon salt
¼ teaspoon vanilla extract
½ cup shredded coconut
½ cup minced pineapple

Steps:

Blend coconut milk, half-and-half, sweetened condensed milk, salt, and vanilla extract in a blender until smooth. Stir shredded coconut and pineapple into the milk mixture. Pour into ice pop molds; freeze until firm, about 4 hours.

Nutrition Facts : Calories 185 calories, Carbohydrate 15.6 g, Cholesterol 13.4 mg, Fat 13.2 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 10.8 g, Sodium 106.2 mg, Sugar 12.9 g

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