Strawberry-Mango Paletas

When crafting new paletas for her company La Newyorkina, Fany Gerson’s rule of thumb is this: If the colors of her ingredients go together, the flavors will, too. These bright, red-and-orange-hued ice pops are perfect to make in May when juicy strawberries are at their peak.

  • Active:
  • Total Time:
  • Servings: Makes 8 ice pops


  • 1 1/4 cups chopped strawberries (5 ounces)

  • 1/2 cup granulated sugar

  • 3 tablespoons fresh lime juice

  • 1/2 teaspoon kosher salt

  • 2 ripe medium mangoes (about 
2 pounds)—peeled, pitted and chopped 

How to make this recipe

  1. In a small saucepan, toss the strawberries with 1/4 cup of the sugar and 
let stand at room temperature for 15 minutes. Add 1/4 cup of water and bring to 
a simmer over moderate heat. Cook the strawberries until thickened slightly, about 5 minutes. Remove from the heat and stir in 1 tablespoon of the lime 
juice and 1/4 teaspoon of the salt. Let cool completely, about 45 minutes. 

  2. Meanwhile, in a blender, puree the mangoes with the remaining 1/4 cup of sugar, 2 tablespoons of lime juice and 
1/4 teaspoon of salt until smooth. Scrape into a medium bowl and clean the blender.

  3. In the blender, puree the strawberry mixture until smooth.

  4. Spoon 2 tablespoons of the mango puree into the bottom of eight 3-ounce ice pop molds. Add 2 tablespoons of the strawberry puree to each mold, then top with the remaining mango puree, leaving 1/2 inch between the filling and the top of the mold. Using a small knife, gently swirl the mango and strawberry layers together. Insert wooden ice pop sticks and freeze until solid, at least 4 hours and preferably overnight. Dip the molds in hot water for a few seconds, then unmold the paletas and serve right away.

Make Ahead

The paletas can be covered and frozen in a single layer for up to 1 week.

Contributed By Photo © John Kernick Published May 2017

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