Recipes Desserts Frozen Desserts Popsicles Strawberry-Mango Paletas Be the first to rate & review! 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. Slideshow: More Mango Recipes By Fany Gerson Fany Gerson Instagram Fany Gerson is a chef, teacher, and cookbook author. She founded La Newyorkina, a catering company, roving food truck, and restaurant in Brooklyn, along with Fan Fan Doughnuts. Food & Wine's Editorial Guidelines Updated on May 1, 2017 Print Rate It Share Share Tweet Pin Email 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. Photo: © John Kernick Active Time: 30 mins Total Time: 5 hrs 30 mins Yield: 8 ice pops Ingredients 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 Directions 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. 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. In the blender, puree the strawberry mixture until smooth. 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. Rate it Print