Mexican · Snack
Mango Lime Paletas
Paletas de Mango con Limón
Bright, fruity Mexican ice pops made almost entirely from ripe mango, with a squeeze of lime and a pinch of salt. Chunks of fresh mango in every bite, with an optional dusting of chile for a classic sweet-spicy finish.
- Prep
- 20 min
- Cook
- No cooking
- Total
- 20 min
- Serves
- 8
Calories come from: Carbs 92% · Fat 4% · Protein 4%
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Ingredients
For 8 servings- 3 large mangoes (about 4 cups chopped)600 gripe mango flesh, peeled and chopped (for blending)
- 2/3 cup100 gripe mango flesh, finely diced (for chunks)
- 1/2 cup120 gcold water
- 2 tbsp (about 1 lime)30 gfresh lime juice
- 1 tbsp21 gagave syrup
- 1 pinchfine salt
- 1 1/2 tspchili powder or chile-lime seasoning, for sprinkling (optional)
Steps
- 1
Put the 600 g chopped mango, cold water, lime juice, agave syrup and salt in a blender.
- 2
Blend until completely smooth, about 1 minute.
- 3
Taste and add a little more lime juice if the mango is very sweet.
- 4
Pour the purée into a jug and stir in the finely diced mango.
- 5
Divide the mixture between 8 ice pop molds (about 100 ml each), leaving a little space at the top for expansion.
- 6
Freeze for 1 hour, until just firm enough to hold a stick upright, then push in the sticks.
- 7
Return to the freezer for at least 5 more hours, until solid.
- 8
To unmold, dip the molds briefly in warm water and gently pull out the paletas.
- 9
Sprinkle with chili powder just before serving, if using.
Swaps, storage and make-ahead
Swaps
- Use thawed frozen mango chunks instead of fresh mangoes when good ripe mangoes are hard to find.
- Replace the agave syrup with maple syrup or simply leave it out if your mangoes are very sweet.
- Swap the cold water for unsweetened coconut milk for a creamier pop that stays dairy-free and vegan.
- If buying chile-lime seasoning, choose one labelled gluten-free to keep the paletas gluten-free, or use plain pure chili powder.
Storage
Keep the paletas frozen in their molds, or unmold them and store in a sealed freezer bag or container, for up to 1 to 2 months. Add the chili sprinkle only when serving, and do not refreeze pops that have melted.
Make ahead
These are a natural make-ahead treat: freeze them at least 6 hours or up to several weeks before serving. You can also blend the purée a day ahead and keep it covered in the fridge before pouring it into molds.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (109 g) | Per 100 g | |
|---|---|---|
| Calories | 62 kcal | 57 kcal |
| Protein | 0.7 g | 0.6 g |
| Carbohydrates | 15.4 g | 14.1 g |
| of which sugars | 13.8 g | 12.7 g |
| Fiber | 1.4 g | 1.3 g |
| Fat | 0.3 g | 0.3 g |
| of which saturated | 0.1 g | 0.1 g |
| Sodium | 26 mg | 24 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
