Creamy Mango Paletas
These Mango Paletas are creamy, fruity Mexican-style pops made with ripe mango and coconut milk. They're a sweet, tangy, tropical treat perfect for warm weather, parties, or anytime you want easy no bake desserts that look special.
Equipment
- Popsicle molds
- Blender or food processor
Ingredients
- 2 cups ripe mango chunks fresh or thawed frozen mango
- 3/4 cup full fat coconut milk or whole milk
- 1/3 - 1/2 cup sweetened condensed milk to taste
- 1 - 2 Tbsp lime juice to taste
- 1 tsp vanilla extract optional
Instructions
- Prep the mango: Peel and chop fresh mango into chunks, removing the pit. If using frozen mango, thaw slightly so it blends easily.
- Blend the base: Put mango, coconut milk (or whole milk), 1/3 cup sweetened condensed milk, 1 tablespoon lime juice, and vanilla in the blender. Blend until smooth and creamy with no large fruit pieces.
- Taste and adjust: Taste the mixture. Add more sweetened condensed milk a tablespoon at a time if you want it sweeter and creamier. Add extra lime juice if it tastes flat, but keep in mind you want everything to be a bit sweeter than you think it should be because frozen treats taste less sweet.
- Fill the molds: Pour the mango mixture into molds, leaving a little space at the top for expansion. Tap molds on the counter to release air bubbles and level the surface.
- Add the sticks: Place lids and sticks into the molds. If your molds are open, freeze for about 45 minutes until slushy, then insert sticks so they stand straight.
- Freeze until solid: Freeze for at least 6 hours or overnight until fully firm.
- Unmold and serve: Run the outside of the mold under warm water for a few seconds, then gently pull on the sticks to release the paletas. Serve right away or let them sit on a parchment-lined tray for a few minutes to firm up before presenting to guests.