Yield: Yields 6 to 8 ice pops
Mango and chile has become one of the most common combinations in sweets in Mexico; in fact, when you eat fresh mango, powdered chile of some kind is always on the table. The chile powder you use is a matter of taste. It isn’t just about the heat; it’s also about the flavor. I particularly like the piquín chile from Oaxaca, but feel free to substitute it for ground guajillo, chipotle, or your personal favorite.
This recipe is excerpted from My Sweet Mexico. Read our review.
If you prefer to use the chile powder on the outside, unmold the pops and allow to thaw slightly (so the chile powder will stick to it), place the chile powder in a shallow bowl, then dip the pops in to coat.
Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats by Fany Gerson, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc.”
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