bohemianwanderer – These pineapple, lime and ginger paletas offer a refreshing frozen treat with bright tropical flavours.
The recipe takes 10 minutes to prepare and requires 15 minutes of cooking, plus cooling time. The paletas need at least six hours to freeze and make approximately 10 to 12 servings.
Begin by preparing the base syrup with 70g of caster sugar and 70ml of water. Place both ingredients in a small saucepan over medium heat.
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Stir until the sugar completely dissolves, then remove the saucepan from the heat. Allow the syrup to cool completely before using it in either paleta mixture.
For the pineapple version, use 600g of fresh pineapple flesh cut into chunks. Reserve an additional 70g of pineapple and finely dice it into 5–7mm pieces.
Blend the pineapple chunks with the cooled syrup, one tablespoon of lime juice, and 20g grated ginger. Add a pinch of fine sea salt, then blend everything until the mixture becomes completely smooth.
Taste the puree before freezing and adjust the flavour if necessary. The mixture should taste slightly brighter and sharper than desired because freezing reduces flavour intensity.
Pour the pineapple mixture into paleta moulds, leaving approximately 1cm of space at the top. Add several pieces of diced pineapple to each mould and gently push them down.
Use a skewer or teaspoon to distribute the fruit pieces throughout the mixture. Tap each mould lightly against the bench to release any trapped air bubbles.
Insert the sticks and freeze the paletas for at least six hours or overnight. When ready to serve, briefly run the moulds under warm water to release the paletas.
Mango and Tajín Paletas Bring a Spicy Mexican-Inspired Finish
The mango version uses 500g of ripe mango flesh cut into chunks. Reserve another 70g of mango and finely dice it into 5–7mm pieces.
Blend the mango chunks with the cooled base syrup until smooth and creamy. Add 1½ tablespoons of lime juice and a small pinch of fine sea salt.
Blend again until all ingredients are thoroughly combined and the mixture is smooth. Taste the mango mixture and adjust the lime juice according to its sweetness and acidity.
Mangoes can vary significantly in sweetness, so additional lime juice may improve the balance. Pour the mango mixture into the paleta moulds while leaving enough room for the diced fruit.
Add several pieces of diced mango to each mould and gently push them into the mixture. Use a skewer or teaspoon to suspend the fruit pieces throughout each paleta.
Freeze the mango paletas for at least six hours or overnight, following the same method. Briefly run the moulds under warm water when you are ready to unmould them.
Finish the mango paletas with Tajín or another chilli-lime seasoning just before serving. Adding the seasoning at the last moment keeps its contrasting flavours bright and distinct.
The pineapple and mango versions offer two different approaches to a simple homemade frozen dessert. The pineapple paletas combine citrus, ginger, and tropical fruit for a sharp and aromatic finish.
Meanwhile, the mango paletas provide richer fruitiness with lime and a spicy chilli-lime topping.
