Best Paletas De Chabacano Y Manzanilla Recipes

Paletas de Mango Enchilado image

Categories Mango

Yield makes 6 to 8

Number Of Ingredients 7

3/4 cup sugar
3/4 cup water
2 dried arbol chiles, with seeds, broken into pieces
2 1/2 cups fresh mango purée
3 small limes, juiced
1 to 2 medium mangoes, diced
1/2 to 3/4 cup ground piquín or other chile powder (depending on how spicy you want them)

Steps:

Combine the sugar, water, and chile pieces in a small pot and cook over medium heat, stirring, until the sugar has dissolved. Remove from the heat, allow to cool, and strain. Stir in the mango purée and the lime juice. In a medium bowl, toss together the mango pieces with the chile powder.
Divide the chile-coated mango chunks among ice pop molds or wax-lined paper cups, then pour the mango purée mixture over the top. Freeze until beginning to set, 3 to 4 hours. Insert the sticks. Let freeze for at least 3 hours more, and then unmold as directed or peel off the paper cups.
If you prefer to use the chile powder on the outside, unmold the pops and allow to thaw slightly (so the chile powder will stick to it), place the chile powder in a shallow bowl, then dip the pops in to coat.

Paletas de Chabacano y Manzanilla image

Yield makes 8 to 10

Number Of Ingredients 5

1 1/2 cups water
1/2 cup sugar
1/3 cup fresh chamomile flowers (1/2 cup dried)
1 pound apricots, pitted and quartered (10 to 12 apricots)
1 tablespoon freshly squeezed lemon juice

Steps:

Combine the water and sugar in a saucepan and cook over medium heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Stir in the chamomile, lower the heat, and simmer for 10 minutes.
Strain through a fine-mesh sieve, pressing with the back of a wooden spoon to extract as much liquid as possible, then return the syrup to the pot. Stir in the apricots and cook over medium heat, stirring occasionally, until the apricots soften, 5 to 10 minutes. Let cool until lukewarm. Stir in the lemon juice.
Pour the mixture into a blender or food processor and blend until it's smooth (it's fine to leave it chunky, if you prefer). Refrigerate until completely chilled.
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, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer's instructions.