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.

Want exclusive sneak peeks, recipes and DIYs delivered to you monthly?