Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Sweet and spicy friends, these are for you.
Have you ever tried fresh mango with chili salt before? I remember the first time I was introduced to the combo, a new California transplant stumbling around the Galt farmer’s market. Vendors there were selling cups of juicy, sweet mango and crispy jicama with lots of chili powder on top.
Admittedly, I didn’t know that the crimson powder on top was actually chili powder. All I knew was that I was hungry and the cups were fairly cheap, so I grabbed one. After the first shocking bite, I fell in love with the combination. Sweet, slightly tart fruit with heat-packed chili powder. While it’s not a combo that I make regularly, I was reminded of the flavor on my trip to L.A. a few weeks ago.
Therefore, these sweet chili mango popsicles were born.
I completely understand if you’re hesitant about putting chili powder and cayenne into your popsicles. So, feel free to go low and then work your way to a more intense heat.
My rule for frozen desserts- the taste becomes more muted as it cools, so taste as you go. Try it with 1/4 teaspoon each, then take a sip of the mango mixture. If it feels like the right amount, add a smidgen more and you will like the outcome. You can always dilute the flavor with more mango chunks or lime juice.
I prefer using frozen fruit here to cut down on cost. If the texture of the fruit doesn’t matter, I’m more inclined to purchase the frozen option at a fraction of the cost as fresh. Of course, when fresh mangos come into season in a few weeks, you can use any version you prefer. Or, do what I do: stock up on mangos when they are on a major sale, cube and freeze. Then, place the frozen chunks in a freezer-safe container for easy smoothies and popsicles the rest of the year.
I love these popsicle molds mostly for aesthetics, but feel free to use whatever mold you’ve got. Either way, you will be rewarded with a sweet and spicy treat that’s perfect for hot summer days.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
If you love chili salt on fresh mango, then you’ve gotta try these Sweet Chili Mango Popsicles! Dairy-free, vegan and gluten-free.
Trader Joe’s sells a 24-ounce package of mango, which is what I used. I liked the idea of using frozen mango so I could make these even when mango isn’t juicy and in season. To substitute fresh mango, use 3-4 medium mangos.
(4 comments) leave a comment
I love how these came out and I’ll be making them a lot for Florida summers. Great flavor combination and they are very refreshing. I made a few tweaks, including using fresh honey mangoes because they’re in season, agave instead of sugar, and 1 tsp of ancho chile instead of cayenne because of an allergy. The ancho brought a little smokey flavor and enough heat. When mangoes are out of season or too expensive, I’ll definitely use frozen so I can have them whenever I want
OMGAH…these look so good! Mouth is watering!!!
Ooo I’ve never had chili salt on mango— but I can see how it would taste amazing! I like your popsicle mold– seems more sturdy than mine. I’ll have to check out the one you have!
omg, yes! Frozen mango is heavenly and a little spice totally takes in up a notch and balances the sweetness. Need these this afternoon!