Paletas De Mango Enchilado Recipes

Steps:

• Blend mango chunks, basil, lime juice, cayenne pepper, and salt in a blender until smooth; pour into a large bowl. Stir sugar into mango mixture until sugar dissolves. Fold diced mango into mixture. Pour into freezer pop molds.
• Freeze until firm, 14 to 24 hours.

Steps:

• In a medium saucepan, combine 2 cups water and the sugar. Cook over medium heat until the mixture reaches 200 degrees F, about 20 minutes. Remove from the heat and carefully pour into a bowl. Add in 2 cups of the mango and with a hand mixer on low speed, blend until smooth. Once smooth, stir in the lime juice, chile powder and remaining cup of chopped mango.
• Pour the mixture into popsicle molds, place in the freezer for 1 hour and then insert popsicle sticks. Return to the freezer until set, 5 to 6 hours.

Steps:

• Combine the sugar, water, and chile pieces in a small pot and cook over medium heat, stirring, until the sugar has dissolved. Remove from the heat, allow to cool, and strain. Stir in the mango purée and the lime juice. In a medium bowl, toss together the mango pieces with the chile powder.
• Divide the chile-coated mango chunks among ice pop molds or wax-lined paper cups, then pour the mango purée mixture over the top. Freeze until beginning to set, 3 to 4 hours. Insert the sticks. Let freeze for at least 3 hours more, and then unmold as directed or peel off the paper cups.
• If you prefer to use the chile powder on the outside, unmold the pops and allow to thaw slightly (so the chile powder will stick to it), place the chile powder in a shallow bowl, then dip the pops in to coat.