Spicy Mango Ice Pops
As I said before, I love mangoes! No matter if it’s a sweet recipe or a savory recipe. And I have to take advantage of the last mangoes; mango season is reaching its end! Ice pops are the traditional dessert for the hot months, but really the last days in Mexico have been quite cold, cloudy and humid. Not exactly what you call a summer day.
We Mexican love spicy sweets, it’s very bizarre “sweet” + “spicy”, but I think contradictions like this are part of the Mexican culture. There are some hard candy lollipops of different flavors covered with chili powder… they are delicious! When I saw this recipe, those lollipops came to mind. Most of my foreign friends don’t like spicy sweets; they say that they are painfully spicy!
I used the exact same technique as with the Strawberry & Kiwi Ice Pops, I used plastic cups to freeze them. This ice pops live up to their name, they are quite spicy! Especially at the top where the diced mango and chile piquin remain; the proper technique for enjoying this ice pops is to take a bit of the top and then lick the mango central part that it’s completely delicious!
These are very original ice pops, and if you like spicy, I’m sure they will fly away from your freezer!
- 2 ½ Ataulfo mangos, (for the puree)
- 160 gr (3/4 cup) sugar
- ¾ cup water
- 2 teaspoons crushed red chili pepper
- 3 small limes, juiced
- 1 ½ Ataulfo mango, diced very small
- ½ cup ground piquin chile
- - Arrange 9 plastic cups on a muffin tin.
- - Peel and cut 2 ½ mangoes. Put them in a blender to puree. Reserve.
- - Combine sugar, water and red chili pepper in a saucepan. Place over medium heat until sugar is completely dissolved. Remove from heat and let cool, strain.
- - Add the mango puree and the lime juice to the honey. Mix well.
- - In a medium bowl mix the diced mangoes with the ground piquin chile, it must be completely incorporated.
- - Divide the diced mango + piquin chile mixture evenly among the plastic cups. Pour the mango puree evenly over the diced mangoes. Place the muffin tin in the freezer and freeze for 2 hours. When the mango mixture is slightly frozen, insert a craft stick into the center of each cup; it has to stand up straight. If it falls, let them freeze for a little longer.When ready to serve, cut the plastic cups and gently pull each ice pop.
- Enjoy!
- When using ground piquin chile just make sure that it doesn’t contain added salt. The majority of the commercial brands use salt and lime as added ingredients.
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