Sort ingredients
ctrobberson
QR Code
Listen
Pdf
limes (optional)
In a large container, combine 625 ml of purified water and 400 g of sugar. Mix until the sugar dissolves completely.
Add 75 g of chili-lime powder and, optionally, the lime juice. Mix well.
Strain the mixture to remove chili particles and transfer it to another clean container.
Prepare the pulp from 10 large, ripe mangoes (approximately 1.5 kg). Mash or chop the pulp into small pieces.
Blend 325 g of the mango pulp with a portion of the strained liquid mixture.
Pour the blended mango into the container with the base mixture.
Add the remaining chopped mango and stir gently to incorporate the fruit well.
Stir the mixture again before filling the molds, ensuring the fruit is distributed into each cavity.
Fill the molds (approximately 60 ml per popsicle).
Place the molds in the freezer at the highest setting.
After 15–20 minutes, when the mixture begins to freeze, insert the sticks, ensuring they stand straight.
Allow the popsicles to freeze completely (several hours in a home freezer).
To unmold, briefly dip the molds in room-temperature water.
Carefully unmold the popsicles and place them on a tray.
Return the unmolded popsicles to the freezer to firm up again.
Optionally, place the popsicles in cellophane bags and seal them.