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From the Kitchen: Paletas {3 ways}

May 4, 2012

Most of us can probably remember hearing the sweet melody of the ice cream truck in the distance as it approached your street on a warm summer day. Your excitement would increase as its happy song got closer and you’d scramble to gather whatever money you could squeeze out of your parents or piggy bank. You’d fly out the door, hoping that you didn’t miss it and wait eagerly as it came to a slow right at your feet. You’d gaze at all of the pictures on the side of the truck, being careful to make the right selection. And with the exchange of some loose change, you’d walk away with the most wonderful, sweet, frozen confection on a stick that you could ever imagine. If you lived anywhere in LA, you may also remember the jingling bells of the Paletero (popsicle man) who pushes his cart filled with dozens of flavors of Mexican ice pops. These were my favorite. So many fruity flavors to choose from, but without fail, I’d always gravitate towards limón (lime). This is how I remember my summers as a child. 

Paletas de Limon {lime ice pops} (from the Paletas cookbook)

Makes 8-10

Ingredients

  • 2 cups water
  • 2/3 cup sugar
  • 3 1-inch strips of lime zest
  • 3/4 cup freshly squeezed lime juice (about 10 small limes)

Directions

Combine the water, sugar and lime zest in a small saucepan. Cook, stirring, over medium heat until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperature. Strain through a fine-mesh sieve, then stir in the lime juice.

If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until solid. If using an instant ice pop maker, follow the manufacturer’s instructions.

Paletas de Mango con Chile {spicy mango ice pops} 

Makes 8-10

Ingredients

  • 1 cups water
  • 1/2 cup sugar
  • 1 small jalapeño, split lengthwise, seeds removed
  • 2 large mangos, peeled and cut into chunks
  • 2 tablespoons freshly squeezed lime juice
  • 2 teaspoons chile powder
  • 1/2 teaspoon salt

Directions

Combine the water and sugar in a small saucepan. Cook, stirring, over medium heat until the mixture comes to a boil and the sugar has dissolved. Add the jalapeño, lower heat and simmer for 5 minutes. Let cool to room temperature. Strain through a fine-mesh sieve, then stir in the lime juice.

Finely dice about 1/4 cup of mango, mix with chile powder and salt, and set aside. Blend the remaining mango withe the syrup and lime juice until smooth.

Divide the mixture among the molds, leaving room for adding the diced mango. If using conventional molds, do not snap on the lid yet. Freeze until has a slushy consistency, about 30 minutes. Evenly distribute the diced chunks of mango into the molds and push down gently with an ice pop stick for evenness.

If using glasses or other unconventional molds, snap on the lid and freeze until the pops are solid, about 5 hours. If using glasses or other unconventional molds, freeze about 45 minutes for pop to set before inserting stick. If using an instant ice pop maker, follow the manufacturer’s instructions.

Mandarin Orange Creamsicle

Makes 8-10

Ingredients

  • 2 cups water
  • 2/3 cup sugar
  • The peel on 1 mandarin
  • 3/4 cup freshly squeezed mandarin juice (about 10 small mandarins)
  • 2 tablespoons lime juice
  • 1/2 cup cream
  • 2/3 cup whole milk
  • 1/3 cup sugar
  • 1 teaspoon vanilla

Directions

Combine the water, sugar and mandarin peel in a small saucepan. Cook, stirring, over medium heat until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperature. Strain through a fine-mesh sieve, then stir in the mandarin and lime juices.

Divide the mixture among the molds about 1/3 full, do not insert sticks yet, and freeze about 3 hours.

Meanwhile, in a small saucepan, heat cream, milk, sugar and vanilla over medium heat. Bring to a simmer but do not boil. Stir to make sure the sugar is dissolved. Let cool to room temp.

Once the first layer of mandarin mixture has solidified, pour the cream mixture another third of the way full. Insert sticks or snap on lid. Return mold to freezer for 2-3 hours. Top off with the remaining mandarin mixture and freeze again until solid, about 5 more hours.

Tip: if you have an ice cream maker with a bowl that freezes, store your pops here. It keeps your freezer organized and keeps your ice pops extra cold. 

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29 Comments leave one →
  1. May 4, 2012 10:19 am

    YUM! Def going to try these! thanks :]

    • love and cupcakes permalink*
      May 4, 2012 12:05 pm

      You’re so welcome, I hope you enjoy!

  2. Carmel permalink
    May 4, 2012 10:28 am

    Mango and chile…drool….

  3. May 4, 2012 10:40 am

    Beautiful photos, I think I might have to try these!

    • love and cupcakes permalink*
      May 4, 2012 12:05 pm

      Thanks! They’re so fun to make!

      • May 4, 2012 1:41 pm

        I always get very nervous when I boil sugar. Is there a good method you had for doing that?

        • love and cupcakes permalink*
          May 4, 2012 1:59 pm

          Don’t be nervous! It’s easy. As long as there’s water and stirring involved, you won’t burn it. As soon as it dissolves, you’re in the clear. You can stop stirring and wait until it comes to a slight boil and voila, turn heat off.

          • June 6, 2012 8:33 am

            Cooking’s a little trickier for me, now that I’m in an all electric house. There’s no natural gas where I live… It’s not going to stop me from making these – thank you for the recipes and having lived in Southern California, I sure miss the Paletero. Such sweet bells…. :)

  4. May 4, 2012 10:59 am

    Beautfiul pops! Could you tell me where you got your molds from? I was looking for this kind last year and couldn’t find them anywhere online! Thanks, jodi

  5. May 4, 2012 6:20 pm

    I REALLY wish I was done with my spring detox! Seeing your last few posts and recipes makes me sad I can’t celebrate Cinco de Mayo with all these tasty treats! At least I can drool over your photos . . . :) Thank you for sharing the recipes! xox

  6. May 23, 2012 4:08 pm

    I knew this heat had to be good for some reason….popsicles!!!

  7. May 23, 2012 5:29 pm

    Whoop! I know what I’ll be doing this hot and steamy Memorial Day weekend! Yum!

  8. May 23, 2012 6:00 pm

    Need to get my popsicles on!! Thanks for sharing and I look forward to reading your posts. :)

  9. May 25, 2012 8:17 am

    Reblogged this on deliciouscravings.

  10. anniewilliam permalink
    May 26, 2012 2:36 pm

    Good Suggestion 2 spending summer season time
    ^v^,,.

  11. May 26, 2012 9:45 pm

    OMG! this LOOKS gorgeously DELICIOUS! ahaha, thanks for uploading yummy recipes. Gonna try to make some of those.

  12. May 27, 2012 6:42 pm

    I really want to make homemade popsicles this summer! Yours look and sound great!

  13. June 18, 2012 3:04 pm

    Sounds so so delicious, making them right now…

  14. Cinnamon Girl permalink
    August 8, 2012 8:47 am

    Looks Amazing! I’m so trying these out this summer!

  15. February 18, 2013 3:22 pm

    I made the lime paletas, added strawberries, and just fell in love. They were so amazing! Thanks for the recipe!

    • love and cupcakes permalink*
      February 20, 2013 6:30 pm

      Yum! I love the addition of strawberries, I’ll definitely have to try that! I’m glad you enjoyed these :) xoxo!

  16. September 26, 2013 11:11 pm

    WONDERFUL… must try for me.. SUCH A GREAT LOOKING BLOG…

  17. May 7, 2014 6:09 pm

    This looks great!!! Can’t wait to make it!

Trackbacks

  1. Paletas caseras de frutas ¡¡¡EN INVIERNO!!!! « Healthy Tips
  2. Paletas: Mexican Ice Pops that put the Ice Cream Truck to Shame « Geminimama
  3. Two Blogs « Liaoye in Advanced Reading Writing@Sheridan

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