Best Mexican Fruit Pops Recipes
MEXICAN PALETAS
Steps:
- Gather the ingredients.
- Place half of the fruit, sugar, water, and lime juice into a blender , and blend until smooth.
- Spoon the remaining chopped fruit into ice pop molds, then add the blended mixture, leaving about 1/2-inch of headspace for expansion.
- Place the molds into the freezer and allow at least 6 hours for your treats to firm up completely. If your molds don't have built-in Popsicle sticks (or you are using paper cups or some other receptacle as molds), take your pops out of the freezer after about an hour and insert wooden sticks into the slushy mix; return to the freezer.
- Remove the pops from the molds and enjoy!
Nutrition Facts : Calories 86 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 19 g, Fat 0 g, ServingSize 8 Mexican Paletas (8 servings), UnsaturatedFat 0 g
MEXICAN FRUIT POPS
Chef Rick Bayless uses mango, pineapple, strawberries, and tamarind for this recipe, but you can substitute any of them with your favorite fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 32
Number Of Ingredients 6
Steps:
- To make the fruit pops: In a food processor fitted with the metal blade, coarsely puree pineapple. Pour pur y ye into a 2-cup liquid measuring cup. Add lime and superfine sugar to taste. Pour about 1/4 cup of the mixture into each of the fruit-pop molds, cover with metal lid, and place sticks in. Transfer to freezer until firm. Repeat with mango and strawberries. Remove from freezer for 5 minutes before serving, so pops loosen from molds.
- To make the tamarind pops: Peel and remove tough outer fiber of tamarind pods, and discard. Place pods in a medium bowl, and pour 1 3/4 cup of boiling water over them. Let soak for one hour.
- Strain soaked pods through a mesh sieve over a medium bowl, working the pods through with a wooden spoon, discard solids. Pour liquid into a 2-cup liquid measuring cup. Taste, and adjust with superfine sugar (the lime juice is not needed with this because of the natural tartness of the tamarind pod). Pour into the molds, cover with metal lids, and place sticks in. Transfer to freezer until firm.
AGUAS FRESCAS (MEXICAN FRUIT COOLERS)
Steps:
- Stir the sugar and water together in a large pitcher until the sugar dissolves. Measure out 1 cup. Puree the fruit and the 1 cup sugar water in a blender. Pour the mixture through a fine-mesh strainer back into the pitcher with the sugar water, mashing with a whisk or wooden spoon to eliminate any pulp.
- Taste and add more sugar, if desired. Serve over ice, with a lemon or lime wedge, if desired.
FRUIT POPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Start by combining 1 cup water with the sugar in a small saucepan. Turn the heat to medium and let it warm while the sugar dissolves.
- Pour half the sugar syrup into a blender with the frozen mangos and lime juice. Puree until totally smooth. Pour the mango mixture into the bottom quarter of some ice pop molds and freeze for 20 minutes.
- Add the other half of the syrup to the blender with the frozen strawberries and lemon juice. Puree until smooth and pour it into the molds to the halfway mark. Freeze for 20 minutes.
- Repeat with another layer of mango and strawberry. Freeze until solid.
MEXICAN STREET-CORN PALETA (CORN, SOUR CREAM AND LIME POPSICLE)
Fany Gerson makes her paletas, Mexican fruit ice-pops, the traditional way: with real fruit for intense flavors. Although this flavor isn't traditional, it was inspired by esquites, a favorite Mexican street food of corn dressed with sour cream, lime and chile. To make it, infuse milk with fresh sweet corn and chile, and then blend it into a smooth base. Fold in some lime and sautéed corn for texture, and freeze for a rich, sweet-savory treat.
Provided by Francis Lam
Categories snack, ice creams and sorbets, dessert
Time 9h45m
Yield About 20 3-ounce pops
Number Of Ingredients 10
Steps:
- Place the milk, 2 1/2 cups corn kernels, cobs, serrano chile, 1 teaspoon kosher salt and sugar in a stockpot. (If your corn is very sweet, reduce the sugar slightly.) Place over medium heat, stirring the bottom with a spatula. Bring to a simmer, and reduce the heat to maintain it; do not boil. Cook, stirring occasionally, until the corn is mostly tender, about 15 minutes from when it comes to a simmer.
- Let cool for 10 minutes, and remove the corn cobs and serrano chile and reserve. Working in batches if necessary, blend the milk mixture in a blender until smooth. Blend in sour cream, lime zest, lime juice and more salt or sugar to taste. Transfer milk mixture to a bowl, add the corn cobs (and serrano, if you like) and chill at least four hours, preferably overnight.
- Heat butter in a large sauté pan over medium-high heat until foamy. Add the remaining corn and a few pinches of salt. Sauté until the corn is nicely browned, 3 to 5 minutes. If the bottom of the pan is browning, stir in some water until it fully evaporates. Transfer to a bowl, chill and reserve.
- Remove the cobs and serrano again and discard. Divide the sautéed corn among your Popsicle molds (about 1 tablespoon each if using 3-ounce molds). Divide the milk mixture into the molds. Give each a gentle stir to distribute the corn. Freeze for 50 minutes, or until just hard enough to stand the Popsicle sticks up, insert sticks and freeze until firm, at least 4 hours more. To unmold, dip the molds for a moment in hot water, and remove the paletas. Sprinkle with chile powder, if desired.
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