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.
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to Phoenix New Times's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling Phoenix's stories with no paywalls.
Support Our Journalism
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.