Mexican paletas

Mexican paletas

By
From
Green Kitchen Travels
Makes
8

After a bike adventure on an unusually hot day (even for Mexico), the small paleta shop Flor de Michoacan looked like a mirage, too good to be true. A peek into their freezer didn’t make it any more real. It was filled with homemade Mexican ice lollies in a rainbow of colours, all naturally flavoured with fruit, nuts and chocolate. When we got back to Sweden, we ordered some paleta moulds (they can be found on Amazon) and started trying our own recipes. It turned out that it is easier than you would think to create colourful and artistic paletas such as these.

We have come up with three different recipes here that definitely look more advanced than they are. All of them are completely vegan and contain only natural ingredients. The rainbow smoothie paletas are made from fresh fruit and berries mixed with coconut milk and a drip of honey and then layered, while the banana and avocado in the kiwi, banana and avocado paletas make them super-creamy and naturally sweet. Horchata is a Latin rice and almond drink that we have turned into a paleta and decorated with drizzled chocolate.

Rainbow smoothie paletas

Ingredients

Quantity Ingredient
150g strawberries, frozen or fresh
250ml full-fat coconut milk
6 tablespoons clear honey
or 6 tablespoons maple syrup
1 lemon
175g mango, diced
2 tablespoons unsweetened desiccated coconut
150g blueberries

Method

  1. These paletas are made in 3 batches – one strawberry layer, one mango layer and one blueberry layer. Put the strawberries, a third of the coconut milk, 2 tablespoons of honey and a good squeeze of the lemon in a blender and purée until smooth. Pour into 8 paleta moulds (they should be about a third full) and place in the freezer for about 30 minutes. Rinse the blender, then add the mango, coconut, half the remaining coconut milk, 2 tablespoons of honey and a good squeeze of lemon to it and purée until smooth. Pour onto the strawberry layer in the paleta moulds, leaving the top third space free for the final layer. Place in the freezer to firm up.
  2. Rinse the blender, then add the blueberries, the remaining coconut milk and honey and the last squeeze of juice from the lemon to the blender and purée until smooth. Use to fill up the moulds and insert lolly sticks. Freeze until firm. The paletas will keep in the freezer for about a month.

Kiwi, banana and avocado paletas

Ingredients

Quantity Ingredient
4 ripe bananas
1 avocado, halved, stone and skin removed
6 ripe kiwi fruits
4 tablespoons clear honey
or 4 tablespoons maple syrup
120ml water
1/2 lemon, juiced

Method

  1. Peel and roughly chop the bananas and avocado and place in a blender. Peel the kiwi fruit and add 4 of them to the blender. Slice the remaining 2 thinly. Add the honey, water and lemon to the blender and purée until smooth. Pour into 8 paleta moulds, leaving about 1 cm unfilled. Place in the freezer for 15 minutes to firm up slightly, then push a kiwi slice down each side of the banana mixture in each mould to decorate – the mixture will then fill the mould. Insert lolly sticks and freeze until firm. The paletas will keep in the freezer for about a month.

Horchata paletas

Ingredients

Quantity Ingredient
1/2 cup brown or other wholegrain rice
75g blanched almonds
750ml water
12 fresh dates, pitted
pinch sea salt
60g 70% minimum cacao dark chocolate

Method

  1. Rinse the rice in a sieve under cold water. Place the rice and almonds in a large bowl and cover with hot (not boiling) water. Leave to soak for at least 3 hours, preferably overnight. Drain off the soaking water and tip the mixture into a blender (or into a tall jug if you are using a hand blender), add the measured water and run at high speed until smooth. Depending on the quality of your blender it might remain slightly grainy.
  2. Set a fine sieve (or a cheesecloth if you want it completely smooth) over a jug. Strain, pressing on the solids to extract as much as possible of the creamy liquid. Rinse the blender or jug, then pour the horchata milk back into it. Add the dates and salt and blend until smooth. Pour the horchata mixture into the paleta moulds and place in the freezer to firm up for 30 minutes. Insert lolly sticks and freeze until firm.
  3. To serve, melt the chocolate in a bowl over a pan of gently simmering water. Hold each paleta mould under warm water (not hot) until the paleta loosens. Remove from the moulds. Dip a spoon into the melted chocolate and drizzle across the paletas to create a striped chocolate pattern on both sides. Serve immediately. The paletas will stay fresh in the freezer for about a month before coating in the chocolate.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again