Ice cream and chilled desserts
A classic fruit ice pop from Mexican street food, this paleta is made by gently simmering fruit puree to concentrate its natural sweetness, without adding a sweetener. Frozen in two-colored layers, the pops are easy to pack in a picnic basket.
Blend the mango cubes with the lemon juice. Pour the puree into a small pot and simmer over low heat for 15 minutes to thicken it. Let it cool.
Blend the strawberries with the water and strain. Simmer the strained puree in a separate pot for 15 minutes to thicken it, then let it cool.
Fill the molds halfway with the cooled mango puree and place them in the freezer for 30 minutes to partially set. Add the strawberry puree on top and insert the sticks.
Freeze the molds for at least 4 hours, preferably overnight. Before removing the paletas, run warm water over the outside of the molds for a few seconds.
Do not try to remove the pops until the molds have been in the freezer for at least 4 hours, or the paletas may break in the molds.
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