chocolate-dipped tequila mango chile paletas

By Katherine Hysmith
July 6, 2016
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Author Notes: In South Texas and in neighboring Mexico, there are these little street vendors – not quite food trucks – where little old men sell cold fruit spiked with lime and chile powder and others sell Mexican-style popsicles called paletas. Neither sell tequila, but in a perfect world they would. So these popsicles are a combination of those real world food carts and the imaginary one that I pretend exists.Katherine Hysmith

Makes: 6

  • 4 ripe mangoes, peeled, cored, and roughly chopped
  • 1/2 cup tequila
  • juice of one lime
  • 1/2 cup chocolate chips
  • 1 teaspoon coconut oil
  • chile powder
  1. In a bowl, combine the mango and tequila. Cover and let soak overnight. Pour into blender and puree until smooth. Add the lime juice and pulse to combine. Pour into popsicle molds, insert a popsicle stick, and freeze until solid, about 6 to 8 hours.
  2. In a small bowl combine the chocolate chips and coconut oil. Microwave in fifteen second intervals – stirring in between each – until melted and smooth. Pour into a tall skinny glass (that’s wide enough to fit the paletas).
  3. Remove the paletas from the molds. If the paletas stick, run the molds under hot water for a few seconds then try again. Working quickly, dip each paleta a few inches into the chocolate and then sprinkle with chile powder. Place on a parchment lined baking sheet and freeze for a few more minutes until ready to serve.

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