North County Outlook - Community newspaper serving Marysville, Arlington, Tulalip, Smokey Point, Lakewood

Mango and Chili Paleta


Courtesy Photo

6 servings

8 - 3 oz servings

Non-dairy and gluten free

As a kid growing up in Southern California, I would see street vendors selling fresh, cold fruits on a hot summer day. They would cut up pineapple, watermelon, strawberries, and any other seasonal fruit they could purchase from the local farmer's markets. The vendors would place the cut fruit in a plastic bag with a fork and hand it to you. My favorite combination was the sweet, ripe mangoes that were sprinkled with chili powder and a squeeze of fresh lime juice.

For fun, they would even throw in the mango pit as a prize to gnaw on later!

This is where I got my inspiration for the Mango and Chili Paletas (popsicles in Spanish). The Mango Paletas will be one of the many frozen treats, that I will be featuring at this August's Auction of Washington Wines weekend - a very worthwhile cause, which helps support the Seattle Children's Hospital.



1 cup mango juice or nectar (Kern's or Goya are brands readily available in most grocery stores)

2 tablespoons sugar

½ cup water

2 teaspoons fresh lime juice

1 teaspoon ancho chili powder

1 ripe mango, peeled, de-seeded and cut into cubes*


Heat mango juice or nectar, sugar, and water until all of the sugar dissolves. Stir frequently.

Let cool to room temperature. Then add the lime juice, ancho chili powder and cubed mango.

Pour into popsicle molds as directed by the manufacturer or pour into 4 ounce paper cups. Partially freeze until the stick can stand up by itself, and continue to freeze them until completely hard. Once fully frozen and you are ready to serve, remove them from the molds or tear paper away the paper cup. Now pass them out for all to savor.

*To tell if mangoes are ripe, they should smell fragrant. And when squeezed, the mango should slightly give, but not too much.


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