Paletas

Method

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1. Warm the sugar and water together, stirring, until the sugar dissolves. Cool completely.

   Mark done

2. Cut about 150 g of the mango into 5 mm dice and set aside.

   Mark done

3. Blend the remaining mango with the cooled syrup, lime juice and salt until completely smooth.

   Mark done

4. Taste it: it should be slightly sweeter and sharper than you want, because freezing dulls both.

   Mark done

5. Stir the diced mango through the purée.

   Mark done

6. Sprinkle a pinch of Tajín into the bottom of each mould.

   Mark done

7. Pour the mixture in, leaving 1 cm at the top for expansion.

   Mark done

8. Freeze 1 hour, then push the sticks in upright.

   Mark done

9. Freeze a further 5 hours, until solid.

   Mark done

10. Dip the moulds in warm water for 15 seconds to release, and dust with more Tajín.

    Mark done

Chef’s Tips

• Season sweeter and sharper than tastes right — freezing dulls it.
• Chunks stirred in, not blended.
• Sticks in after an hour, when the mixture holds them upright.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• A hot afternoon
• Tajín
• Fresh lime

Storage & Reheating

Keeps 2 months frozen, wrapped.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.