Cinco de Mayo is this Friday and we’re kicking off celebrations with not just one, but three fruity paleta recipes – Mexican street treats that’s sure to get the party started! Check out the recipe below:
SOURSOP (GUARBANANA) PALETAS
Makes 4 paletas
Ingredients
1 c soursop flesh (remove seeds)
½ c coconut milk
1/3 c sugar
DIRECTIONS
Blend ingredients together in a smoothie until smooth, and pour into paleta/popsicle molds. Freeze overnight.
MANGO CHILI (“MANGO CON CHILI”)
Makes 3 paletas
Ingredients
1 c mango nectar
½ c mango, diced and cubed
2 Tb lime juice
1 Tb sugar
1 tsp chili powder
Directions
Mix the diced mango with ½ tsp of the chili powder, set aside.
Blend together the mango flesh, lemon juice, sugar and remaining chili powder.
Divide the mango chunks across 3 paleta or popsicle molds, and top with blended mixture. Make sure to tap the molds to remove all the air bubbles. Freeze overnight.
STRAWBERRY GUAVA (“FRESA et GUAYABA”)
Makes 3 paletas
Ingredients
1 c sliced strawberries
½ c guava nectar
1 Tb lemon juice
1 Tb sugar
Directions
Set aside ½ c of the sliced strawberries. Blend all other ingredients until smooth.
Divide the sliced strawberries across 3 paleta/popsicle molds, and top with blended mixture. Freeze overnight.
