Susana Villasuso's mango and pineapple paletas recipe
Chef Susana Villasuso shares her simple paleta recipe with us that's the perfect sweet treat for summer. 'There is nothing more refreshing than a Mexican paleta or ice lolly', says Susana. 'What makes them special is that they’re not blended completely smooth, so you’re able to bite into pieces of fruit. You could even try an adult version by adding a shot of tequila!’
See method- Makes 10
- Takes 15 mins plus cooling and at least 5 hrs freezing
- 90 calories / serving
- Freezable
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 125g golden caster sugar
- 375g frozen pineapple chunks
- 375g frozen mango chunks
- zest and juice of 2 limes
- pinch of sea salt
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Shop ingredientsEach serving contains
- Energy
- 380kJ 90.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.1g
- Sugars
- 21g
of the Reference intake
Carbohydrate 21.0gProtein 0.5gFibre 0.9g
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- Heat 250ml water and the sugar in a pan over low-medium heat; stir for 1-2 mins until the sugar dissolves. Cool completely.
- Add the frozen pineapple chunks and frozen mango chunks, the lime juice, along with a pinch of salt and the sugar-water mixture to a blender. Pulse just enough to mix into a rough mixture. Pour into lolly moulds; add the lid and the lolly sticks. Freeze for at least 5 hrs or overnight to set.
- See more Summer recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
