These bright, sharp Mexican iced treats are the perfect summer cooler, with a spiky kick. Helen Goh says the first time she encountered paletas in Mexico, they felt strangely familiar, reminding her of the iced treats of her Malaysian childhood: fruit-driven, brightly coloured and made less to indulge than to relieve the heat.
What struck her most was the flavour logic shared by both countries, where sweetness is often enlivened with salt, chilli, tamarind or citrus, each sharpening the fruit in its own way and making it seem brighter, cooler and somehow more vivid. Paletas are rarely perfectly smooth; little pieces of fruit suspended in the ice give them texture and interest. These two paletas take different paths from the same base: pineapple – sharp, clean and bright with lime and ginger – and mango – sweeter, rounder and more indulgent, which she has spiked with chilli, lime and salt.
What are the pineapple and mango paletas?
Paleta moulds are easy to find online and in many kitchenware shops, but if you don’t have them, small paper cups and wooden sticks work perfectly well, too.
Prep 10 min
Cook 15 min, plus cooling
Freeze 6 hr+
Makes 10-12
What ingredients do you need for the base syrup?
For the base syrup, you need 70g caster sugar.
What ingredients do you need for the pineapple, lime and ginger paletas?
For the pineapple, lime and ginger paletas, you need 600g fresh pineapple flesh, cut into chunks, plus 70g finely diced into 5-7mm pieces; 1 quantity base syrup (see above); 1 tbsp lime juice; 20g fresh ginger, finely grated; and a pinch of fine sea salt.
What ingredients do you need for the mango and Tajín paletas?
For the mango and Tajín paletas, you need 500g ripe mango flesh, cut into chunks, plus 70g finely diced into 5–7mm pieces; 1 quantity base syrup (see above); 1½ tbsp lime juice; a small pinch of fine sea salt; and Tajín or other chilli-lime seasoning, to serve.
How do you make the base syrup?
To make the base syrup, place the sugar and 70ml water into a small saucepan on a medium heat and stir until dissolved. Remove from the heat and cool completely.
How do you make the pineapple paletas?
For the pineapple paletas, blend the pineapple chunks with the cooled syrup, lime juice, ginger and salt until very smooth. Taste – it should seem slightly brighter and sharper than you’d like, as freezing dulls flavour.
Pour the fruit puree into the paleta moulds, leaving about 1cm space at the top. Drop a few pieces of the finely diced fruit into each mould, gently nudging them down with a skewer or teaspoon so they’re suspended throughout the mixture.
Tap the moulds lightly on the bench to remove air bubbles, then insert sticks and freeze for at least six hours or overnight. To unmould, briefly run the moulds under warm water.
How do you make the mango paletas?
For the mango paletas, blend the mango chunks with the cooled syrup, lime juice and salt until smooth. Taste and adjust if needed: mangoes vary enormously in sweetness and acidity, so you may wish to add extra lime.
Drop a few pieces of the diced fruit into each mould, gently nudging them down with a skewer or teaspoon so they are suspended throughout the mixture. Freeze and unmould as above.
Sprinkle the Tajín over the mango paletas just before serving; this keeps the flavours bright and distinct.
