^
Keep New Times Free
4

Betty Alatorre's Mango con Chile Paletas

Betty Alatorre, the Betty of Paletas Betty now open in Chandler, shares her Mexican popsicle-making secrets today and divulges the recipe for her sweet yet spicy Mango con Chile Paletas.

Alatorre recommends using only ripe mangoes to get the best flavor. "They should be soft to the touch with the skin starting to wrinkle," she says.

Mango Con Chile Paletas

What you'll need:
2 cups filtered water
1 cup granulated sugar
3 cups ripe mango
1 tbsp lime juice
1 tsp chili powder (vary amount to taste)
10-12 4-oz popsicle molds

Click through for step-by-step instructions and more helpful hints from Alatorre.

I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

What you'll do:
Boil together filtered water and granulated sugar until the temperature reaches 200˚F.
Remove from heat and blend in 2 cups of the ripe mango until smooth.
Once smooth, mix in lime juice, chili powder (to taste) and remaining cup of ripe mango, chopped into small pieces.
Pour mixture into popsicle molds and freeze in the coldest part of your freezer.

At Paletas Betty, they roast and grind peppers in house for a custom blended chili powder from Alatorre's family recipes. Alatorre recommends using chilis with medium heat and mild flavor, "Smoky or oily flavors can otherwise mute the sweetness of the mangoes."

Don't want to mess around to find the perfect flavor combination? Stop by Paletas Betty and check out her specialty paletas anytime from 11 a.m. to 9 p.m. Sunday through Thursday or as late as 11 p.m. Friday and Saturday.

(This is the third installment of our Chef Chat with Alatorre. Check out parts one and two for more about Alatorre and Paletas Betty.)

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Phoenix.

 

Join the New Times community and help support independent local journalism in Phoenix.