Paletas
Originally from Mexico, paletas are a cool way to turn healthy fruit into a frozen, fresh treat! Try these recipes for making paletas two ways – sweet and spicy or sweet and sour.
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School of YUM Quick Bites: Paletas
What They’ll Learn
Nutrition
Chemistry
Math
Ingredients
Pineapple Tamarind Paletas
- 1 ½ cups pineapple juice
- 3 ounce tamarind concentrate
- 150-180 grams palm sugar (adjust according to taste)
Mango Chili Paletas
- 2 ripe large mangoes (about 2 pounds)—peeled, pitted and chopped
- ¼ cup granulated sugar
- 2 tablespoons fresh lime juice
- ¼ teaspoon kosher salt
- Tajin, for topping
Directions
Pineapple Tamarind Paletas
- Add all ingredients to saucepan. Ask a grown-up to bring liquid to gentle simmer and cook, stirring until sugar has dissolved.
- Allow mixture to cool to room temperature, or chill in the refrigerator.
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Pour mixture into popsicle molds, then insert sticks as directed by the mold-maker (some use a lid that allows the stick to be inserted right away, while others suggest you partially freeze the paletas until they’re slushy enough to hold a stick upright).
- Freeze paletas until solid, about three hours.
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To release ice pops from molds, run the bottom of the molds briefly under warm water.
Mango Chili Paletas
- Ask a grown-up to puree the mangoes with the sugar, lime juice, and salt in a blender until smooth.
- Spoon the mango puree into 3-ounce ice pop molds. Insert sticks as directed by the mold-maker (some use a lid that allows the stick to be inserted right away, while others suggest you partially freeze the paletas until they’re slushy enough to hold a stick upright).
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Freeze paletas until solid, about three hours.
- To release ice pops, run the bottom of the molds briefly under warm water.
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