Mangonada Paletas Recipe
A paleta, or popsicle, with fruity mangonada spike with tequila and orange liqueur, layered with chamoy and tajín...
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Equipment
Ingredients
- 2 large mangos - about 2 cups cut in chunks
- ¼ cup fresh squeezed lime juice - 3-4 limes
- 1 tablespoon tequila - see notes
- 1 teaspoon orange liqueur - see notes
- 1 tablespoon +/- agave nectar
- ¼ teaspoon fine sea salt
- all natural chamoy - see Ingredients Notes in post
- reduced sodium tajín - see Ingredients Notes in post
Instructions
- Put mango through salt into a blender, puree until smooth.
- Starting with chamoy, layer a spoonful or 2 of chamoy, a sprinkle of tajín, and mango purée until just 1/4" +/- below the rim of molds. Tap to remove air bubble.
- Freeze until solid - 3 to 4 hours (varies with mold size).
- Sprinkle with additional tajín as desired.
Notes
I suggest tequila, but we have also used mezcal, and we love the hint of smoke.
I use Triple Sec for desserts as the quality isn't that important, and it's pretty inexpensive.
Nutrition
Calories: 124kcal
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com