This mango paletas recipe takes the Mexican-style fruit pop and builds it on a Saltivate Mango Pineapple base, so every bite carries a little of the sodium you lose in sweat. Real mango and pineapple chunks get folded in before freezing, so each paleta shows whole pieces of fruit suspended in the pop, the way the best paleterias do it. A six-pop batch uses one stick pack, about a sixth of a serving per paleta, with a light salty-sweet edge instead of straight sugar.
Ingredients
Makes 6 paletas (about 3.5 oz each).
- 1 Saltivate Mango Pineapple stick pack
- 1 1/2 cups ripe mango chunks, divided (about 1 large mango, or thawed frozen mango)
- 1 cup fresh pineapple chunks, divided
- 3/4 cup (180 ml) cold water
- 1 tbsp fresh lime juice
- 1 tbsp honey or agave, optional, if your fruit is on the tart side
Instructions
- Dice 1/2 cup of the mango and 1/2 cup of the pineapple into small chunks and set aside.
- Add the remaining fruit, water, the stick pack, lime juice, and honey (if using) to a blender. Blend until smooth.
- Taste the base and adjust with lime or honey. It should taste a touch sweeter than you want, since freezing mutes sweetness.
- Divide the reserved fruit chunks among 6 paleta or popsicle molds.
- Pour the blended base over the fruit, leaving about 1/4 inch of headspace. Insert sticks.
- Freeze at least 6 hours, preferably overnight.
- To release, run the outside of the mold under warm water for 10 to 15 seconds and pull gently.
Serving suggestions and variations
- No molds? Small paper cups and wooden craft sticks work. Freeze 1 hour first, then insert the sticks once the base is slushy enough to hold them upright.
- Frozen fruit works fine for the blended base; just keep the reserved chunks fresh or fully thawed so they distribute evenly.
- Store unmolded paletas in a freezer bag with parchment between them for up to 1 month.
Per serving: about 60 kcal (estimate).
Ratings and reviews
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