Sweet ‘n Spicy Way to Beat the Summer Heat

Chamoy, chili and mangoes make for a refreshing way to beat the heat.

I’ve mentioned in the past that our kitchen gets super hot in the summertime so I tend to do a lot of grilling and ice cream making and not a lot of baking. As a result, I’ve been making quite a lot of ice pops lately (and thanks you to my co-workers that have been taste testing these recipes over the past few weeks.). I’m also working on a way to boozify my piña colada and sweet lime ginger mint lemongrass ice pop. Though preliminary spherification tests did not fair well. Anyway…this week ice pop recipe is Chili Mango with Homemade Chamoy. a.k.a. mangonada or chamango. What’s chamoy you may ask? Well its a spicy, sweet and sour condiment that’s frequently served with fruit and is really popular down here in Southern California.

Chamoy

  • 2 dried ancho chilies (seeded, stemmed and cut into strips)
  • 1 dried pasilla peppers (seeded, stemmed, and cut into strips)
  • 2 cups boiled water (divided)
  • juice of 2 limes
  • 1 TBS chili powder
  • 1 TBS Tajin
  • ½ cup orange marmelade
  • ¾ cup apricot jam

Place the dried chilies into a medium sized bowl and cover with 1 cup of boiling water. Let sit until soften (about 30 minutes). Drain the chilies and place the chilies into a blender along with all the other ingredients. Blend all the ingredients until smooth. Run through a find sieve to remove any large pieces and then store in a squeeze bottle and set aside to cool to room temperature. You can adjust the amount and type of chilies to your preference.

 

Ice Pop molds of mangonada paletas waiting to be placed in the freezer to freeze over night.

Mangonada Paletas/Ice Pops

  • 2 large ripe mangoes diced or 3 cups of frozen mango slices (reserve some of the pieces to place in the bottom of the ice pop mold
  • 1 11.5 oz can of mango nectar (such as Jumex or Kerns)
  • Juice of 1 lime
  • ½ tsp Tajin
  • ½ tsp chili powder
  • agave syrup or sugar to taste*

Combine all the ingredients in a blender and blend until smooth.

Assembly

  • soak ice pop sticks in warm water
  • squirt chamoy on sides and bottom of ice pop molds
  • place a few pieces of mango into the bottom of the ice pop molds
  • fill molds with mango purée
  • insert sticks
  • freeze for at least 5 hours or overnight
  • Enjoy!

 

*depending on how ripe and sweet the mangoes are you may not need to add extra sweetener

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