As if right on cue our temperatures have accelerated to summer-strong with no gentle segue. Currently I can’t eat enough fruit, drink enough water, fathom the idea of eating anything with much substance and am obsessed with fruit popsicles. Last week I shared a recipe for Pink Lemonade Lavender Thyme Sorbet that completely hit the hot weather spot with a cooling, quenching effect. I would gladly pass on ice cream when the heat is high for a natural sorbet or good fruit popsicle. To me it is the common ground between drinking something thirst quenching, eating juicy fruit and having something ice cold.
My true popsicle love is Paletas, or Mexican popsicles. They differ from the traditional American popsicle in that they are made with fresh, pulverized fruit (often with some of the fruit left semi intact) and lightly sweetened naturally with cane or agave syrup. American popsicles often are water-based, sweetened with high fructose corn syrup or refined syrup, without actual fruit as the main component. Paletas by virtue of how they are made are healthier and truly like eating sweet, blended, frozen fruit.
As the temperatures rise, the ideas for popsicle or paleta recipes rage in my head. Wanting a special frozen treat for this holiday weekend I whipped a batch of Mango-Kiwi Limeade popsicles with a light touch of mint and ginger. They are tropical with a subtle zing making them refreshing and summery; perfect to kick off the season!
Recipe
Mango-Kiwi Limeade Fruit Popsicles {Paletas}
Ingredients
- 1 heaping cup of fresh , ripe Mango (approximately 1 large mango)
- 4 ripe Kiwi fruit+
- 2 teaspoon fresh Ginger , peeled and finely diced
- 1 ½ teaspoon fresh Mint , finely chopped
- 1 cup Limeade , organic or naturally flavored and sweetened*
Instructions
- Place all ingredients in a blender and blend until fully combined and smooth.
- Pour into popsicle molds. If mold has a cover: cover with accompanying mold top, and insert popsicle sticks. If mold does not have a top: place a piece of foil to cover the top of the mold, make small slits in the foil with a sharp knife in the middle of each individual popsicle well the width of the popsicle stick; insert the popsicle sticks. Place mold in the freezer until fully frozen. To release the popsicles, run hot water over the outside of the popsicle mold for a few seconds until they can be removed (do not run the water too long or they will begin to melt).
Notes
Nutrition
Walter says
these pops look amazing. I’ve looked for popsicle molds in the same shape as those you have for the mango kiwi limeade Paletas above but cannot seem to find them anywhere. Would you be able to recommend where I can find a set like yours?
Toni Dash says
Hi Walter. Sorry for the delayed response. I found the mold I used for these at a thrift store however I looked on Amazon and these have a similar shape. If you prefer using traditional wooden sticks you could add a layer of foil on the top of the filled molds and insert the sticks instead of using the plastic sticks. Hope that helps!
Kelli @ The Corner Kitchen says
Love the flavor combination going on in these popsicles!
Meagan @ Scarletta Bakes says
Such gorgeous paletas! I just love the flavors going on, and am so in love with your photos. Lovely!
Laura @ Transylvanian Kitchen says
This looks really fresh and sweet!
Viviane Bauquet Farre- Food and Style says
So cute, Toni!
Happy Valley Chow says
Oh man those sound delicious! Perfect for a warm summer day 🙂
Happy Blogging!
Angie@Angie's Recipes says
We love mango and this is one easy and delicious summer treat, Toni.