Cool Mango Popsicles on a Hot Mexican Day

It is so tempting to buy popsicles on a hot day at La Michoacana, the franchised ice cream shops found throughout Mexico. Their paletas are very colorful and fruity, but often too sweet. I like the chunks of fruit in La Michoacana popsicles, even the seeds in the watermelon and cantaloupe popsicles, but I’m suspect of the bright colors. I hope they are not using food coloring.

To make your own popsicles, buy a popsicle mold or use paper cups and wooden sticks. Determine the total volume of the molds, and cut up an equivilent amount of fresh fruit. For this batch, I used mango, pineapple and a few tablespoons of dried coconut.

Roughly process cut-up fruit in a blender, but don’t puree the mixture. The texture is more interesting with chunks of fruit. Stir in coconut, if you are using it. Spoon into the molds.

Depending on how cold your freezer is, freeze for 6-8 hours or overnight.

When frozen, run the mold under tepid water for easy removal.


Stir in some unsweetened yogurt into the processed fruit, or use an equal amount of fruit and yogurt. Strawberries with yogurt is especially tasty.

If your sweet tooth cries out for more “–ose” — fructose or sucrose — add stevia, agave syrup, or honey.

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6 thoughts on “Cool Mango Popsicles on a Hot Mexican Day

    1. Yes, it is a meat tenderizer and I bet it would make a great ingredient in a marinade. I have read that papaya leaves can be used as a wrap for meat to tenderize it. I have not tried it, but I have cooked fresh pineapple with chicken — pineapple contains digestive enzymes also — and the chicken turned mushy. I wasn’t trying to tenderize the chicken, just using the pineapple for flavor.

  1. A healthy and delicious way to get more fruit into our diets. What do you think about papayas? We get lots of papayas here and I am not too crazy about the taste of them. Maybe if I mixed with pineapple, mango, and other fruits.

    My sister, Barby, used to make “pup-sickles’ for her Scotty dog into which she incorporated various fruits and veggies with meaty leftovers. She made them in ice cube trays and that Scotty, even with his short legs, could vault up the stairs like an olympic gymnist when he knew one was coming. Very, very cute.

    BTW I LOVE the glossary!!!!!!!!!!!!! Especially helpful for the state-side gringos.

    1. I love fresh papayas so much that I have not tried to use them cooked or frozen. Your not being crazy about papayas is not all that uncommon. I have met other people who don’t care for their tropical muskiness. Perhaps you would like them in a mixed fruit salad, as you suggest. Papayas are very high in natural enzymes that offer digestive and health benefits.
      Thanks for the compliment about the glossary. I hope it helps others understand some of the Mexican culinary vocabulary that is used in this blog.

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