Mango Paleta with Chili Salt and Lime
Two ingredients. Infinite summer. The Mango Paleta is the simplest thing you can do with a ripe Wow Mango from Caparros Farms — and somehow, it's also one of the best. Lola made these every season she could. Frozen mango on a stick with a salt and chili rim. The Mahachanook's natural sweetness does all the work; the chili salt just wakes it up.
About This Recipe
This paleta uses no added sugar. A ripe Mahachanook or Nam Doc Mai from our Pine Island grove is sweet enough on its own — anything more would bury the flavor. The chili salt is optional but traditional; the contrast between the cool mango, the salt, and the heat is the point. These freeze beautifully and last up to two weeks. Make a batch when your box arrives.
Ingredients
For the paletas (makes 6–8):
- 4 ripe Mahachanook or Nam Doc Mai mangos (about 3 cups of flesh)
- 2 tablespoons fresh lime juice (about 1 lime)
- Pinch of fine sea salt
For the chili salt (optional but recommended):
- 2 tablespoons fine sea salt
- 1 teaspoon chili powder (or Tajín)
- 1/2 teaspoon sugar
Instructions
- Peel and cube the mangos. Score the cheeks and push through, or peel with a sharp knife. Cut the flesh into rough chunks — no need to be precise, it all gets blended. The Mahachanook and Nam Doc Mai are virtually fiberless, so this is clean work.
- Blend until smooth. Combine the mango, lime juice, and salt in a blender. Blend until completely smooth. Taste — it should be intensely sweet and bright. Do not add sugar unless your mangos aren't fully ripe.
- Pour into molds. Divide the purée evenly among popsicle molds. Tap the molds on the counter to release air bubbles. Insert sticks and freeze for at least 6 hours, or overnight.
- Mix the chili salt. Combine salt, chili powder, and sugar in a small bowl. Transfer to a shallow plate for dipping.
- Unmold and serve. Run warm water over the outside of the molds for 30 seconds to release the paletas. Eat as-is, or dip in chili salt before serving.
Lola's Notes
A fully ripe Mahachanook freezes into a paleta that tastes almost like mango sorbet — the flesh is so smooth there are no ice crystals to speak of. That's the fiberless quality of the variety doing its work.
The Nam Doc Mai version is different in character: honey-floral rather than peachy, with a softer sweetness. Both are excellent. If you have both varieties, try them side by side — the contrast is the whole story of what we grow on Pine Island.
No popsicle molds? Pour the purée into small paper cups, freeze until semi-solid (about 2 hours), then insert a wooden stick and freeze fully. Tear off the paper before serving.
Frequently Asked Questions
What is a paleta?
A paleta is a Mexican ice pop made with fresh fruit. Fruit-based paletas use just blended fruit and a small amount of acid — no dairy, no added sugar when the fruit is ripe. They're clean, intensely flavored, and nothing like commercial popsicles.
Can I make these with unripe mangos?
You can, but the flavor will be dull. The entire point of using a Wow Mango from Caparros Farms is that the variety is extraordinarily sweet and aromatic when ripe. If your mangos need more time, leave them on the counter until the skin turns golden and the flesh gives slightly. Then blend.
How long do mango paletas keep in the freezer?
Up to two weeks, tightly wrapped. After two weeks, ice crystals begin to form and the flavor fades. Eat them fresh.
Which mango variety makes a better paleta — Mahachanook or Nam Doc Mai?
Different, not better. The Mahachanook produces a paleta with peachy sweetness and a bright citrus note on the finish. The Nam Doc Mai version is honey-sweet and floral, softer in character. Try both and decide for yourself.