Ingredients with Measurements:
- 2 ripe mangoes, peeled and diced
- 1 can of coconut milk (13.5 oz)
- 1/2 cup of sugar
- 1/2 cup of water
- 1/2 cup of shredded coconut
- 1/4 cup of lime juice
- Pinch of salt
Special equipment needed:
- Popsicle molds
- Blender
Step-by-step instructions:
1. In a small saucepan, combine the sugar, water, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved. Remove from heat and let it cool.
2. In a blender, combine the diced mangoes, coconut milk, shredded coconut, lime juice, and the cooled sugar syrup. Blend until smooth.
3. Pour the mixture into popsicle molds, leaving a little bit of space at the top for expansion. Insert popsicle sticks and freeze for at least 6 hours or until completely frozen.
4. To remove the paletas from the molds, run them under warm water for a few seconds until they loosen up.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Freezing time: 6 hours
Temperature:
Freezer temperature: -18°C (0°F)
Serving size:
This recipe makes 8 paletas.
Nutritional information:
Calories per serving: 195
Total fat: 10g
Saturated fat: 9g
Cholesterol: 0mg
Sodium: 25mg
Total carbohydrates: 28g
Dietary fiber: 2g
Total sugars: 25g
Protein: 1g
Substitutions for ingredients:
- You can use any other ripe fruit instead of mangoes, such as strawberries or peaches.
- If you don't have coconut milk, you can use heavy cream or whole milk instead.
- You can use honey or agave syrup instead of sugar.
- You can use desiccated coconut instead of shredded coconut.
Variations:
- You can add a few drops of vanilla extract to the mixture for extra flavor.
- You can add a pinch of chili powder for a spicy kick.
- You can add some chopped nuts or chocolate chips for texture.
Tips and tricks:
- Make sure the sugar syrup has completely cooled down before adding it to the blender.
- If the mixture is too thick, you can add a little bit of water or coconut milk to thin it out.
- If you don't have popsicle molds, you can use paper cups and wooden sticks instead.
Storage instructions:
- Once the paletas are completely frozen, you can remove them from the molds and store them in a freezer bag or container for up to 2 months.
Reheating instructions:
- These paletas are meant to be eaten frozen, so there's no need to reheat them.
Presentation ideas:
- You can serve these paletas on a bed of shredded coconut or crushed ice for a tropical vibe.
- You can drizzle some chocolate sauce or caramel sauce over them for extra decadence.
Garnishes:
- You can sprinkle some chopped nuts or toasted coconut flakes over the paletas for texture and flavor.
- You can add a slice of fresh mango or lime to the side of the paletas for a pop of color.
Pairings:
- These paletas are perfect on their own as a refreshing dessert or snack.
- You can pair them with a tropical fruit salad or a coconut cream pie for a complete meal.
Suggested side dishes:
- You can serve these paletas with some grilled shrimp skewers or a spicy chicken curry for a balanced meal.
Troubleshooting advice:
- If the paletas are too hard to remove from the molds, run them under warm water for a few seconds until they loosen up.
- If the mixture is too thin, you can add more fruit or shredded coconut to thicken it up.
Food safety advice:
- Make sure to wash your hands and all the utensils and equipment before starting the recipe.
- Make sure the mangoes are ripe and free of any bruises or mold.
- Store the paletas in a freezer bag or container to prevent freezer burn.
Food history:
- Paletas are a traditional Mexican frozen treat that dates back to the 1940s.
- They are typically made with fresh fruit, water or milk, and sugar, and are sold by street vendors or in specialty shops.
Flavor profiles:
- These paletas are sweet, creamy, and tropical, with a hint of tanginess from the lime juice.
Serving suggestions:
- Serve these paletas as a refreshing dessert or snack on a hot summer day.
- They are perfect for backyard barbecues, pool parties, or picnics.
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Region: Mexican