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!
These tropical fruit-based popsicles, or Paletas (Mexican popsicles) are the perfect meeting of fresh fruit, natural sweetening and a frozen treat. Using ripe mango and kiwi are the key to sweetness, when their natural sugar is at its peak!
- 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*
- 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).
+A quick Kiwi tip: instead of peeling, cut a kiwi fruit horizontally (across the middle) and scoop the fruit out with a spoon.
*When using prepared limeade or lemonade always choose an organic or naturally flavored and sweetened variety. The taste is natural and any sweetness only compliments the lime or lemon flavor rather than overtaking it with sharp artificial flavors.