These tie-dye mango and raspberry paletas are naturally sweetened with coconut syrup and are a perfect treat that is healthy enough for breakfast.
Yes, mango raspberry paletas! Today is the first day of summer and it's already warmer than what' I find comfortable, so it only seems appropriate to share my initial icy treat of the year! Plus, it's Billy's annual popsicle week- the happiest week of them all.
Each year bloggers from every genre get together to create extraordinary popsicle creations. Joining in and being a part of a supportive collective of people brings me back to my first days of blogging - that excitement and strangeness that comes with hitting publish feels so fresh once more.
The last few years I have gone the creamy route (golden milk popsicles and chai ice cream bars) for #popsicleweek , so this year I thought I'd switch things up and focus on all things fruity. These paletas ( Mexican style popsicles) are super fruity and just barely sweet, making them more like a frozen smoothie than typical sugary and watery popsicles many of us grew up on. So, besides being better for you, they are an easily justifiable breakfast food for those hot and muggy days.
It's a pretty basic 5 ingredient recipe which leaves a lot of room for play. Raspberries can be swapped for strawberries or cherries, and lime for lemon. I'm partial to the alphonso variety of mangos, but use what's available. Some mangos are created less sweet than others, so add as much coconut nectar/honey as needed.
- lime juice
- fresh ginger
- fresh or frozen raspberries
- coconut nectar or honey
Begin by pureeing the mango, lime, ginger, and coconut nectar in a high-speed blender. Taste and add more sweetener if needed.
Remove all but 1/2 cup of the mango puree (set aside in a bowl). Add the raspberries to the remaining 1/2 cup mango and purée.
Layer the mango and raspberry amongst the popsicle molds, and swirl with a chopstick or knife prior to freezing. Freeze for at least 6 hours before enjoying it.
Tips + Notes
I love to use these metal popsicle molds from Onxy. They are a bit pricey, but will last indefinitely.
- other berries like strawberries or even cherries will work in place of the raspberries.
- you can use either thawed and drained frozen fruit or fresh fruit.
- swap the lime for lemon.
- 2 1/2 cups chopped mango (about 2-2 1/2 mangos)
- 2 tbsp. lime juice (about 1 lime)
- 1 tsp. finely grated ginger
- 1/4 cup raspberries (I used frozen)
- 2-3 tbsp. coconut nectar or honey (start with less and add more)Puree the mango, lime, ginger and honey together in a high-speed blender.
- Taste and add more sweetener if needed.Remove all but 1/2 cup of the mango puree (set aside in a bowl). Add the raspberries to the remaining 1/2 cup mango and purée.
- Layer the mango and raspberry amongst the molds, and swirl with a chopstick or knife prior to freezing.
- Freeze for at least 6 hours before enjoying it.