We are HUGE fans of popsicles in this house.
Like I have 6 different molds to make popsicles. And we make them year round. So when the group that I participated in the St. Patrick’s day recipe roundup with decided to become a Holiday Food Blog group and talked about Cinco De Mayo for our next group posting I knew exactly what I wanted to make. Paletas, or Mexican popsicles.
I also knew I wanted to do several flavors. But which?? So many great ideas to choose from, and really with popsicles the possibilities are endless. I wanted to make them as authentic as possible to the tasty frozen treats found in Mexico. So my first recipe is a Strawberry Agua Fresca paleta.
I filled the molds with diced strawberries before I poured in the aqua fresca. So you can see the strawberry pieces at the tops of the popsicles. I wanted them more dispersed throughout so next time I will freeze the pops for about 20-30 min first until slushy, then add the diced berries and the sticks. I think they are cool (pun intended) the way they look, but I will try this method next time. Either way, super tasty and refreshing.
Next up a classic Mexican flavor combo, Mango Chili Lime Paleta. I was scared of having these be TOO spicy and unedible ( a high school friend of mine posted a pic of one she had bought on instagram and was saying it was painful spicy) so I decided to go with Ancho chili as the spice instead of cayenne and I am glad I did. These have a great flavor and aren’t death to the mouth spicy.
I mixed diced mango with the ancho and a little lime juice and filled the popsicle molds with it. I also added lime zest as well as juice to the mango mixture and poured over the diced mango. I love the way these look. And taste!!!
Of COURSE I had to do a chocolate popsicle. I wanted to make a variation of the Mexican Hot Chocolate Paleta with using goat milk. I had no clue what I was making. I stirred together evaporated goat milk, some organic Mexican style stone ground chocolate ( which is amazing by the way), cinnamon and a pinch of brown sugar. I heated it up like a custard and decided to cool it overnight before I poured into the molds. It was more like I had to use a pastry bag and pipe it in. It firmed up like a thick custard. And the taste? AHHHHMAZING!!!
The only thing that bummed me out was since it was dairy based it softened up a lot when I went to unmold them so they didn’t keep the “shape” of the mold. So these aren’t very pretty, but the taste more than makes up for it.
And last but not least….
Pina Colada!!! You KNOW I had to
I have been wanting to use this Bacardi Pineapple Fusion rum with Coconut and this was the perfect recipe for it. Chunks of fresh pineapple, shredded coconut and a pineapple simple syrup I made along with organic coconut milk? These are a winner.
Speaking of winners. LOOK at all these recipes in this round up for Cinco De Mayo. This is one amazingly talented group of bloggers!! I wish we were all closer to have this party in person because I want ALL of these dishes!!!
1. Alfajores from
Roxana’s Home Baking
2. Spicy Fish Tacos with Avocado Yogurt Sauce from Crumb Blog
3. Classic Flan from That Skinny Chick Can Bake
4. Dulce De Leche Milkshake From Chocolate Moosey
5. Lime Margerita Bars from Girl in the Little Red
6. Shrimp and Avocado Ceviche from Magnolia Days
7. Tropical Fiesta Cocktail from Hungry Couple NYC
8. Paletas – Mexican Popsicles from Pineapple and Coconut
9. Bizcochitos Cookies from Jen’s Favorite Cookies
10. Mexican Hot Chocolate Cupcakes from Gotta Get Baked
11. Vegan Taco Salad from What Smells So Good
12. Gluten Free Tres Leches Cake from Kelly Bakes
13. Queso Blanco from The Messy Baker
14. Gorditas with Picadillo from Juanita’s Cocina
15. Strawberry Margerita Slurpee from Chocolate Chocolate and More
- 4 cups strawberries, divided
- 3-4 tbsp organic sugar
- 2 tbsp fresh lemon juice
- ¼ c simple syrup
- ¾ c cold water
- Wash and hull all the strawberries. Quarter 3 cups and place in a blender with the lemon juice and sprinkle 3 tbsp of the sugar over the top. Let sit 15 min to let the strawberries release their juices. Dice the remaining cup of strawberries into small pieces and sprinkle the remaining tablespoon of sugar on top and let sit for 15 min as well.
- Divide the diced strawberries amongst the popsicle molds. Puree the strawberries in the blender with simple syrup and cold water. Let sit until the bubbles dissipate. Divide amongst the popsicle molds and freeze according to manufacturer instructions
- Mango Chili Lime Paletas
- Makes 10 pops a little over ⅓ c mixture each popsicle
- 5 Atalufo Mangoes, 1 diced small, the others peeled and sliced for puree ( about 2- 2½ cups mango for the puree)
- Zest and Juice of one lime
- ¼ simple syrup
- ½-2/3 c water
- 1 tsp ancho or cayenne chili powder
- In a small bowl combine the diced mango with the chili powder and mix well. Place a heaping tablespoon of the mixture into each popsicle mold
- Puree the remaining mango slices with the lime zest and juice, simple syrup and a few tablespoons of water, adding more water if necessary to bring the mixture just over 3 cups. Fill the molds with the puree and freeze according to manufacturer’s instructions.
- 2 small cans evaporated goat milk
- 8 ounces abuelita or Mexican style stone ground dark chocolate (70%)
- 2 tbsp brown sugar
- ½ tsp cinnamon
- 1 Cinnamon stick
- Combine all in a saucepan and heat until chocolate is melted and well combined about 10 min. Let cool completely before filling popsicle molds. Freeze according to manufacturers directions
- 2 cups diced pineapple
- ½ cup coconut milk
- ½ c pineapple juice
- 2 tbsp pineapple simple syrup
- ¼ c Bacardi pineapple coconut fusion rum (or coconut rum)
- ¼ cup finely shredded unsweetened coconut
- Combine all in a blender and blend lightly, don’t fully puree so it’s a thicker mixture
- Divide equally amongst the popsicle molds and freeze
Happy Cinco De Mayo!!!
The popsicle molds I used for these I got from Amazon HERE