Paletas

Name: Paletas
Cook time: 30 min
Total time: 30 min
Yield: 10 servings
Cuisine: Mexican
Ingredients: 4 Mangos, ripe; peeled and diced; about 1 kg total; 500ml Water; 120g Granulated Sugar; 60ml Lime Juice, about 2 limes; 1/4 tsp Salt, fine; 2 tsp Tajín, or Mexican chile powder; plus extra to taste; 600g Strawberries, hulled; 400ml Milk, whole; 200ml Heavy Cream; 250g Sweetened Condensed Milk; 1 tsp Vanilla Extract; 1 tbsp Lime Juice; 1 pinch of Salt, fine

Paletas are vibrant Mexican-style popsicles—this recipe yields bright, tangy mango agua paletas dusted with Tajín and luxuriously creamy strawberry milk paletas made with sweetened condensed milk and a touch of vanilla. They’re simple to prepare, make-ahead friendly, and deliver perfectly refreshing bites for warm afternoons or gatherings.

Paletas are vibrant Mexican-style popsicles—this recipe yields bright, tangy mango agua paletas dusted with Tajín and luxuriously ... Show more

Traditional Mexican Recipe

Health Grade

D- · Occasional

Rating

4.4

Time

30 min

Price

0,72 €

Calories

268 kcal

vegetarian

low calorie

easy

meal prep

Method

Wash the fruit

Rinse the mangoes and strawberries under cool running water, rubbing gently to remove any dirt. Dry them well with a clean towel so extra water does not water down the paleta mixtures.

Prep the fruit

Peel the mangoes, slice the flesh away from the pits, and cut it into medium chunks so it blends easily. Hull the strawberries by cutting out the leafy tops, then halve any especially large berries so they puree smoothly.

Blend the agua base

Add the mango chunks to a blender with the water, granulated sugar, lime juice, salt, and Tajín. Blend for 45–60 seconds until the mixture is completely smooth and pourable, stopping to scrape down the sides if needed. Taste it and add a little more Tajín if you want a stronger chile-lime kick.

Blend the leche base

Rinse the blender if needed, then add the strawberries, whole milk, heavy cream, sweetened condensed milk, vanilla extract, the lime juice, and the salt. Blend for 30–45 seconds until smooth and creamy; if you like a little fruit texture, stop while a few tiny berry bits still remain.

Fill and freeze

Divide the two mixtures among 10 paleta molds, keeping the flavors separate and leaving about 1/4 inch / 6 mm of space at the top of each mold so the paletas have room to expand as they freeze. Add the mold lids or insert sticks according to your mold style. Freeze until fully solid, at least 6 hours or overnight.

Unmold and serve

Dip the outside of each mold in warm water for 5–10 seconds, then gently wiggle and pull the paletas free. Serve right away; if you like, dust the mango paletas with a little more Tajín just before eating.