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.
☞ Table of Contents
Spicy Mango Ice Pops
- 3/4 cup sugar
- 3/4 cup water
- 2 dried arbol chiles with seeds, broken into pieces
- 3 small limes juiced
- 2 1/2 cups fresh mango purée (store-bought or homemade from ripe, ripe mangoes)
- 1 to 2 medium ripe mangoes diced
- 1/2 to 3/4 cup piquín chile powder or other chile powder (you can vary the amount as well as the type of chile depending on how spicy you want the pops)
- Bring the sugar, water, and arbol chile pieces to a simmer over medium heat, stirring until the sugar dissolves. Remove from the heat and let cool.
- Strain the arbol chile mixture through a fine-mesh sieve into a bowl. Stir in the lime juice and mango purée. Taste and adjust the amount of lime accordingly.
☞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.
- If you prefer less chile flavor, hold on with the spicy chile powder and proceed to step 4. If you prefer more chile flavor, toss the mango pieces with the piquín chile powder.
- Divide the mango chunks among ice pop molds or paper cups. Pour mango purée over the chunks. Freeze until it’s just beginning to set, about 3 hours. Insert the sticks into the molds or cups. Let the ice pops freeze for at least 3 hours and then unmold or peel off the paper cups.
- Dust the outside of the pops with piquín chile powder, first allowing the pops to thaw slightly so the powder will stick and then dumping the chile powder on a plate or in a shallow bowl and dip the ice pops, 1 at a time, to coat. Originally published July 17, 2011.
What You Need To Know About Making Mexican-Inspired Ice PopsHibiscus 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!!
Originally published July 02, 2019