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Susana Villasuso's mango and pineapple paletas recipe

Susana Villasuso's mango and pineapple paletas recipe

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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

Ingredients

  • 125g golden caster sugar​
  • 375g frozen pineapple chunks
  • 375g frozen mango chunks
  • zest and juice of 2 limes
  • pinch of sea salt
1 of your 5-a-day and high in vitamin C

Each serving contains

  • Energy

    380kj
    90kcal     5%

  • Fat

    0g 0%

  • Saturates

    0g 1%

  • Sugars

    21g 23%

  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 21g Protein 0.5g Fibre 0.9g

Method

  1. Heat 250ml water and the sugar in a pan over low-medium heat; stir for 1-2 mins until the sugar dissolves. Cool completely.
  2. 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.

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.

See more Summer recipes

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