Sunday, July 29, 2012
Mexican Mango Paletas
Makes 8 2-ounce popsicles
2 scant cups coarsely pureed peeled and pitted fruit (for really thick purees, like mango, you’ll probably want to use 1 ½ cups of fruit and a ½ cup of water; with looser purees, I wouldn’t add any water)
1 to 4 tablespoons sugar—superfine sugar works best here (you can buy it or make it by running regular granulated sugar in your food processor for several minutes)
½ to 2 tablespoons fresh lime juice
1 cup of frozen vanilla yogurt
1.In a medium-size bowl or in a 1-qurt measuring cup with a pour spout, combine the fruit with the minimum quantities of sugar and lime. Taste and determine what your fruit needs. Remember: when the mixture is frozen, flavors will be slightly muted; go for slightly sweeter and slightly tarter than you’d normally like. Stir the mixture until the sugar has dissolved completely. Add 1 cup of vanilla frozen yogurt, stir until well incorporated then fill your molds, leaving about ¼-inch of head space to allow for expansion. Set the lids in place and insert the sticks through the holes, leaving 1 ½ to 2 inches exposed.
2.Freeze until firmly set (this should take a couple of hours, though feel free to make them several days ahead if that’s more convenient). To remove the Popsicles, first remove the lids, then squeeze the sides of the molds, twisting them slightly, to dislodge the pop. (If necessary, rinse the molds under hot water first.) These look festive and fun set out for your friends in a chilled bowl, all the sticks poking up.
Recipe adapted from Rick Bayless- frontera desserts