Paletas de Mango con Chile + Mango on a Stick (the Mexican way)!

Paletas de Mango con Chile

Imagine yourself strolling down the streets of Mexico.  Big, lazy sun in the sky.  Niños running by with colorful balloons flying in their wake.  Mariachi music in the distance, putting that extra sway in your step.  People old and young greeting each other on the streets.  Bold colors and patterns captivating your senses around every corner.  A man pushing a cart selling paletas (popsicles) in every mouthwatering flavor you could image!

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.

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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

Paletas de Mango con Chile

You don’t know Paletas until you’ve had one of these.  Serious taste action going on here…dare I say…best popsicles ever?  I do dare! Best Popsicles Evahhhhhh!  Coming soon to my kitchen are the following paletas: Tamarindo y chile, Arroz con Leche (popsicles!!!), Fresas y Crema, Piña. YUMMMM

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.

Making Mango on a Stick

Go outside…bask in the heat of the sun…close your eyes…take a bite…feel the juices dribbling down your chin…repeat.

Mango on a Stick

Delicious. And gone.

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