These spicy mango ice pops are a grown-up version of popsicles from childhoodI and flaunt one of the most common combinations in Mexico, mango and chile. Certain to woo the sophisticate in you.
Spicy Mango Ice Pops
- Quick Glance
- 15 M
- 20 M
- Makes 6 to 8
IngredientsEmail Grocery List
☞ TESTER TIP: The type of chile powder you use in these ice pops is a matter of taste. It’s less about heat and more about the complexity it lends to the ice pops. The piquin chile from Oaxaca works quite well although ground guajillo, chipotle, or whatever your personal fave will work perfectly well.
What You Need To Know About Making Mexican-Inspired Ice Pops
- Hibiscus Ice Pops Variation
- Smitten with that crimson-colored ice pop pictured above? Look no further than our Hibiscus Ice Pops.
- How To Make Homemade Mango Purée
- There are essentially three ways to acquire mango purée. You can buy it at the store, packaged in shelf-stable aseptically packaged boxes like the ones used for soy milk. You can purchase it online from purveyors who typically cater to chefs and bartenders and the like, including Gerson’s favorites, L’Epicerie and The Perfect Puree of Napa Valley. Or you can make your own, simply by peeling and pitting really ripe mangoes—you know, those mangoes that have maybe sat on your counter a day or two too long and ooze sweet, sweet juice the moment you slice into them—and dumping both the chopped fruit and any juice into a food processor or blender and processing until fairly smooth.
Recipe Testers Reviews
This recipe is precisely what it promises—a sweet, refreshing, surprising treat that pleases the palate and provides welcome relief on a hot summer day. The recipe is quick to whip up, is forgiving (if you have slightly less or more mango, the recipe will still turn out delicious), and is more interesting than a standard fruit pop or fudgesicle.
If you're not a person who likes spice, however, hold back on how liberal you are with the piquín chile powder. The pops would be delicious with or without dipping in the powder. I also didn’t dip the pops but rather mixed the piquín chile powder in with the mango chunks for a delightful kick when you first bite into the pop.
While finding pureed mango can be a challenge, most groceries carry mango chunks which, after draining, can easily be converted to a puree in a blender or food processor. The chunks of mango at the top of the pops are wonderful.
LOVE mango season!!
I chose to stir the piquín chiles into the mango mixture prior to freezing. I think the lime could also be zested, which would add a special spark to the pop OR a lime zest chile salt could be made and later sprinkled evenly on the frozen pop right before serving. Just adding my preferences…I will try my salty-citrus-chile topping next time!!