I was only recently turned on to paletas.  They look like ordinary ice pops, but they pack a much greater punch!  Paletas are a Mexican frozen treat made from fresh, natural fruits and sometimes with added milk or condensed milk.  Typically, they seem to be fruit-based but there are some milk-based, creamy flavors as well.  An ice pop made from natural ingredients – what’s not to love!

My first taste of a paleta was a mango one.  I chose the mango because it was a fruit-based rather than a milk-based pop and because I love mangos!  When I tasted it, I was pleasantly surprised by a spicy flavor undertone that I could not identify.  Turns out the flavor was something called ’chamoy.’  The sweet, spicy flavor combined with the mango was really fantastic!

I had heard of the chili/lime spice called tajin (often seeing it rimming the glass of a cocktail), but I was unfamiliar with chamoy.  After some research, I figured out chamoy is a variety of savory sauces and condiments in Mexican cuisine made from pickled fruit.  It can range from a liquid to a paste consistency, and typically its flavor is salty, sweet, sour, and spiced with chilis.

I decided to try making my own mango paletas with this fabulous taste combination of mango and chamoy.  On my next trip to Trader Joes, I picked up some organic frozen mangos and looked for chamoy in the spice section.  No go!  I ended up sourcing the chamoy through Amazon.

I discovered two important lessons during the process of creating these ice pops:  1.  I am a wimp about spice, and, 2. Chamoy is stronger than you might think!

My first batch of pops used about a teaspoon and a half of chamoy in each pop – that was way too much for my taste!  For my second batch, I used a squirt bottle I use to decorate sugar cookies and squirted a much smaller amount into each mold before I added the mango mixture.  You will need to decide how much heat you can take!

To make 6 paletas, I combined these 4 ingredients in a blender and blended until smooth:

• 1, 1lb. bag of organic frozen mango chunks, defrosted
• 1/8 cup of honey (alter to sweeten to your individual taste)
• 1/8 cup water
• Squeeze of fresh lime juice

I prepared the ice pop molds by drizzling chamoy into each one – letting the chamoy drip down the sides.  I filled each mold half way with the mango mixture.  Then, I added more chamoy into each mold (I eliminated this step in my second batch of pops – wimp!).  After that, I filled each mold to the top with the mango mixture, put on the tops and sticks, and popped them into the freezer.

I recently switched from plastic ice pop molds to stainless ones and I adore them!  I have replaced all the plastic utensils in my kitchen over time and the ice pop molds were the last to be converted.  Not only are the stainless ones simple to use, but they are easier to wash than plastic and are much easier to unmold as well!  I highly recommend them – I found them on Amazon.

That, my friends, is how I recreated a mango chamoy paleta!  I am sure I will be trying to create some additional flavors before summer slips away…I hope I have inspired you to try making them as well!  If you prefer a creamy pop, just add some nonfat yogurt!

Thanks for stopping by!

Have a fabulous weekend and remember to take pleasure in simple things, Jackie