by Heather Schmitt-Gonzalez / Saturday, August 7, 2010
Paletas de Mango con Chile + Mango on a Stick (the Mexican way)!
When I saw the array of Paletas featured in the recent issue of Saveur, I knew...without a doubt...that I needed to make some. Pronto! Do I even need to tell you how stoked the husband was when he found out what I was making?
Paletas de Mango con Chile
Sweet chunks of mango suspended in frozen mango nectar infused with spicy chile powder make a refreshing summer treat.
by Heather Schmitt-Gonzalez
Prep Time: 4 hours (mostly unattended)
Cook Time: 2 minutes
Keywords: dessert snack mango chiles popsicles frozen Mexican summer
Ingredients (8 - varies depending on size of your popsicle molds)
- 1 cup mango nectar
- 1/4 cup granulated sugar
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon pasilla or ancho chile powder
- 1 large mango, peeled, seeded and cut into small cubes
Heat mango juice, sugar, lemon juice, and 1/2 cup of water in a 1 quart saucepan over medium-high heat, stirring until sugar dissolves. Transfer mixture to a bowl and refrigerate until chilled.
Stir chile powder and cubed mango into the chilled mixture and pour into popsicle molds. Insert a popsicle stick into each mold and freeze until solid, 3-4 hours.
-slightly adapted from Saveur Magazine, issue 131
Now...let's talk MANGO again! Perhaps on your stroll down the street you look left instead right...and you see a different type of street food...something so simple you may not believe how utterly amazing it is! It's a mango. On a stick. A warm, ripe mango is skewered, peeled, sliced into petals, doused with the juice of a lime, then sprinkled with salt and chile piquín. Imagine stopping mid-step...lifting the fruit to your mouth, the tropical scent permeates your whole being...you take a bite. Warm and juicy. An explosion of the perfect sweet fruit spiked with a bit of salty heat. Your eyelids flutter. The juices dribble down your mouth and your arm, leaving their sticky trail for you to find later- once the experience is all over...as if to remind you of those few moments of sheer ecstasy.
You can close your eyes and pretend you're in Mexico after just a few simple steps:
Peel a mango, stab it through the seed with a skewer. Slice it into petals, starting at the bottom. (Yes, my technique leaves something to be desired...but I was in a hurry to eat...no beauty contest going on here today).
Squeeze a lime over the top, letting it get into the crevices. Sprinkle it with sea salt or kosher salt and some piquín chile powder.
Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.