- ¾ cup sugar
- ¾ cup water
- 2 dried arbol chiles, with seeds, broken into pieces
- 2½ cups fresh mango purée
- 3 small limes, juiced
- 1 to 2 medium mangoes, diced
- ½ to ¾ cup ground piquín or other chile powder (depending on how spicy you want them)
1 Combine the sugar, water, and chile pieces in a small pot and cook over medium heat, stirring, until the sugar has dissolved. Remove from the heat, allow to cool, and strain. Stir in the mango purée and the lime juice. In a medium bowl, toss together the mango pieces with the chile powder.
2 Divide the chile-coated mango chunks among ice pop molds or wax-lined paper cups, then pour the mango purée mixture over the top. Freeze until beginning to set, 3 to 4 hours. Insert the sticks. Let freeze for at least 3 hours more, and then unmold as directed or peel off the paper cups.
3 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.
Makes 6 to 8
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Excerpted from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats by Fany Gerson. Published by Ten Speed Press. Copyright 2010 by Ten Speed Press. All rights reserved. Reprinted by permission of Ten Speed Press.