Mango & Chamoy Paletas
introduction
It all started since I was little in Mexico, where this Mango & Chamoy Paletas with Chamoy and Tajin Recipe will born, as many of you read a while ago my eldest son reached 6 years old; I may never again relieve a Sunday evening in Coyoacán on a park bench, but these flavors serve as an opulent substitute. Is there anything better than this single savory, sweet and spicy summer bite that has you reaching back into the bowl for just a little more — over and over until September?
A Flavorful Fusion
These are my favorite paletas by far and the most economical, icy treats perfect for hot days. The word “paleta” is Spanish for popsicle, and what I cannot imagine being my day without them nowadays are their outstanding commitment to everything naturally good. This, mainly depending on the flavor you choose to eat, would be a healthful snack instead. These paletas are inspired by the super popular street snack, Mangonada and they definitely capture Mexico’s vibrant food culture in a clean little piece of awesome. In Mexico and many cities across the US, you can get a plethora of mango street snacks. I Love picking up mango on a stick with lots of lime juice, tajin and chamoy all around.
A Personal Twist
Raspados are everywhere in Texas, and I have spent many a weekend ending an early dinner with pals on Saturday just so that we could all get our favorite fast-melting mutual decorations before the joint shut down for the evening. It makes it even more special when you can make a Mangonada in your own home. Almost identical to the flavors of my refres queria (if you have a good one close to your house), but, I can now put less chamoy and tajin if I want! Sweet and tangy Mango & Chamoy Paletas sorbet with chamoy in the middle is a sweet, spicy, salty punch you’ll want to eat over and over again.
Paletas
Paletas are a Mexican favorite that is more than just an ice-cold treat. These fruit bars on a stick are flying off of shelves, mainly because they come in explosive flavors and are made with quality ingredients. With flavors ranging from tropical Mango & Chamoy Paletas to creamy sweetened condensed milk, paletas are anything but typical.
A popular flavor is that of Mango & Chamoy Paletas which complements the tamarind/chamoy mix nature of this treat. The salty-sweet-spicy combo of lime and Tajin is used to highlight all this deliciousness, which on its own explodes with plenty of flavor. There’s nothing boring about the texture of this one either, with bits of fruit mixed in within other parts that are puréed smooth.
Another way paletas differentiate themselves is by allowing for all sorts of additions, chocolate and pistachio on the not-a-fruit-flavor side being a great example. Now, that would be the magical part of things —the way these herbs and spices work together to elevate your basic ingredient… may it be a mango or even something out-of-the-ordinary. The simple act of lime, tajin and chamoy make it more complex but also refreshingly good.
Paletas continue this tradition (and evolution) of Mexican street food, bringing new flavors to the scene but remaining true to their roots with a very traditional recipe that has allowed them to go on living and mixing culture by throwing one paleta party at home. A party held in an icy embrace that is more than mere fare, these palatable reminders of places come across the combined palate like flavors central to Mexican culinary tradition.
Two Types of Paletas
Paletas typically fall into two categories: water-based and cream- (or dairy-) based. For those who like to puree up their favorite fruits and candy flavors but still want the essence of fruit, water-based paletas are a great no-guilt choice. These pops are found with a juice or water base and since they preserve the whole fruit, [are considered healthier vegan options] Lime, tamarindo and other fruit flavors are also big hits that scream summer.
Water-based paletas
Cream paletas, on the other hand, are a lot richer and more indulging. These luscious desserts have an ice cream texture thanks to the heavy cream, milk, crème Mexicana (Mexican crema), and leche condensada azucarada (sweetened condensed milk). This base can serve as your blank canvas for a ton of different flavors such as coconut, coffee, or even arroz con leche. Their creaminess also means they taste more like a dessert, making them perfect for when you just need something with that feel of decadence.
Cream based paletas
Whether your preference lies with the refreshing taste of a water-based paleta or the indulgent feel of creamy cream based one, there is something available for all types. Their ability to take on so many tastes and forms assures that these Mexican goodies remain timeless for all.
What is the Difference Between a Popsicle and a Paleta?
They have the same form factor of a frozen treat but are just as diverse culturally from one another. Just as common are the store purchased popsicles that are full of sugar, artificial flavoring and far too many chemicals. It is simply because flavor and texture are determined by a base that comes with artificial ingredients. Instead, paletas are typically all-natural featuring fresh fruit and not an ounce of preservatives. This means they are not only healthier, but as close to the original Mexican recipe also.
Their roots run deep in the history of Mexican street snack culture, and it’s not immediately clear how you can improve on their basic formula. These are readily available in brick and mortar paleta shops or from paleteros selling off of ice cream carts on the street. Practicing this traditional style of production keeps the sanctity and essence of every paleta intact, a far cry from commercialized popsicles.
Equipment
- Popsicle silicone molds
- popsicle sticks
- plastic baggies for storing
- blender
Ingredients
- 1 1/2 lbs ripe mango chunks
- 1/3 cup mango nectar or water
- 1/3 cup granulated sugar
- 1 lime
- chamoy
- tajin
- pinch of salt (if not using tajin & chamoy)
A Small-Batch Recipe
It makes just 4 or 5 Mango Paletas with Tajin and Chamoy. That is, as a singleton with no children, those recipes that make ten and above are too many paletas for one person to eat while they are still fresh, so I came up with this version of the simple summer dessert. So, it is your size batch that you need to make but this recipe can easily be doubled or even tripled. The rest you can adjust however using the multiplier on the card. So that way you can enjoy this delicious mango paleta at any time without crowding up your freezer.
Freeze the Paletas
The thing with Mango & Chamoy Paletas is that really the most important part of this popsicle making process, arguably MORE so than any other food in my experience. Once you have your paletas made, it is vital to freeze them correctly. Real, honest to goodness homemade frozen treats like this take time to chill and set right. Once ready, pop them in the freezer for a minimum of four hours.
I recommend letting these sit overnight for the best results. This extra time will ensure the paletas are fully frozen and meld all of their flavors nicely together. It may be hard to resist eating them right away but WAIT >>> perfection takes time! And it takes even longer to return the call, but trust me it’s going great!
Give it a Little Stir
This procedure is to distribute the orange and cream mangoes evenly and spherify, if you want a swirl with chamoy or tajin use a popsicle stick, take it in circles and gently stir film on top. It can easily be too much of a good thing — add it judiciously as you don’t want to pulverize everything;
we are only looking for flavor blending without making the dish creamy. After you have stirred, put the stick in to your mold and leave enough room so that there is some handle. Seal them using a cap if your molds come with one. If using a one-piece mold, insert the sticks at this point.
Repeat for 4 Mango & Chamoy Paletas with Tajin and Chamoy, or even five. You may have a little fruit and puree leftover. If you have some left over, go ahead and give it a try using your chamoy-on-Tajin mix to get a taste of what is going on there. A little taste-test before the long wait.
Start Layering
Starting to make your Mango & Chamoy Paletas by adding a little chamoy to your popsicle mold. This is a very important step for having that layering effect and flavor interest paletas. Be careful not to drown it in chamoy, you only want enough to brighten up the flavor of your food without melting off any taste buds.
Once you get to your chamoy layer, sprinkle a little bit of Tajin. Next, fill the mold half way up with Mango & Chamoy Paletas purée. via GIPHY Put a few pieces into the mold to make it more interesting. Coat this layer with more chamoy and Tajin, then finish off with additional servings of mango purée. Allow some room for the mixture to expand as it freezes.
And it guarantees that every bite of your paletas will taste as good and distinct while giving a balance of flavors, textures in making them lovely to eat.
Cut Up Your Mangos
Honestly, there’s a bit of knife work involved if you’re making Mango & Chamoy Paletas (all the better to hack away at my felt ice cube enemies, but more on that later), however this is regarding your puréeing of the fruit and less about your mad chopping skills. But sometimes mango shells become a bit hard. Rip and leave a comment on this post if you would like to see how to rip prep mangoes.
If you are new to working with them, then watching some videos will help. And set aside a few pieces of mango to toss in at the end for some chunks. This small step will get you the perfect consistency of puree, and this is part of why your paletas look so good with both a smoother blend and some chunks.
Add the Lime Zest
If you want the lime flavor in your mango paletas to be even more bold, start by mixing together some zest of one lime with 1/3 cup sugar. Squeeze them hard between your fingers, really grinding the zest into sweet granular sand. This step helps with the oils distributed more evenly from all of that zest so the syrup will be able to taste even better. Combine lime sugar and set aside while preparing Mango & Chamoy Paletas. This may not be the typical method, but I thought it made a world of difference in flavor and burst them with some zest.
Instructions
There is nothing more heavenly that can make you go lush on tropical flavors other than making homemade Mango & Chamoy Paletas. Macerate your mangos in a bowl with some granulated sugar and lime zest. When you rub it between your fingers, the zest releases lime oils, providing a zesty citrusy lift. Allow it to stand for a couple of minutes while you prepare the mango nectar and juice. In addition, it not only makes everything more sweet but also softening those chunks of mangos is what we need for perfect paletas.
When the sugar is as saturated with lime and food safe mango juice, plump up those mangos one-at-a-time in a blender. Mash it roughly and blend until smooth, thinning with a little cold water if needed. Just make sure it is a consistency where you could pour without any clumps. This effort is paid off in the final texture of the paletas.
Now, it’s time to build the popsicle molds. Chamoy and Tajin make up your base, so lay some Chamoy down at the bottom + a light sprinkle of Tjain. Fill the molds half way with Mango & Chamoy Paletas purée. Continue to layer with Chamoy and Tajin, adding a few pieces of mango. Spoon more soap over the rows, stopping just short of — but covering —the tops. When you remove them from the freezer, give each mold a little shake to loosen and distribute chunks evenly after which you insert popsicle sticks into the center of the mixture followed by covering molds.
Put the molds into the freezer and freeze it for at least 3-4 hours till set. To serve, unmold by dipping each mold into warm water for a few seconds. A dash of Tajin on the paletas packs in a spicy punch.