Raspado/Paletas de Mango con Chile

Posted By Melissa Pitts

5.0/5

1 people have reviewed this | Rate/Review

Cook Time: 360 mins

Preparation Time: 5 mins

"Summer is officially here and that means it's paleta and raspado season! There are endless possibilites for either and to get started, I made paletas de mango and with the same mixture, I made some raspados. Whether you like your icy treats in Popsicle or slushy form, this recipe has got you covered!"

Servings

Total Servings: 8

Ingredients

3 cups frozen mango
11/2 cup cold water
1/4 cup sugar, or to taste
1 teaspoon chili powder
3 tablespoons lime juice, or the juice of one lime
1 tablespoon Tajin * see note

Directions

For both the raspado and paletas: Put all the ingredients in a blender and process until smooth.
For the Raspado: Pour contents in a freezer proof container, freeze for at least 6 hours--or overnight. After the contents are frozen, scrape the surface with a fork and serve with a spoon. Top with more Tajin if you want extra chili flavor.
For the Paletas: Pour the contents from the blender into Popsicle molds and freeze for at least 6 hours--or overnight.

Note: Tajin can be found in most Latin supermarkets and is perfect for adding some spice to any fruit.

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