Option 1
Only 1 cup of each fruit is needed for this option. Skip step 3 of the next section and proceed to “For the paletas”. Fill each mold with a single fruit flavour or layer the juices, freezing each layer before adding the next layer of fruit juice.
Option 2
Line mold with one type of fruit and lime slices. Freeze. Fill with the corresponding juice. For example: mango and lime slices, fill with mango mixture. Repeat process with the cherry and kiwi mixtures.
Option 3
Line mold with one type of fruit and lime. Freeze. Fill with a different fruit juice. For example: cherry pieces and lime slices, fill with kiwi mixture. Repeat process, switching up the fruit and fruit mixtures to create mismatched flavour pairings.
Option 4
Line mold with a mixture of the fresh fruit and lime. Freeze. Fill with the juice of either mango, kiwi, or cherry. For example: mixed fruit pieces and lime slices, fill with cherry mixture. Repeat process with the other mixtures.
Option 5
Line mold with a mixture of the fresh fruit and lime slices. Freeze. Layer the juices, freezing each layer before adding the next layer. For example: mixed fruit and lime slices, layer with cherry, mango, and kiwi mixtures.
Step 1
In a small pot, combine water, the Redpath Simply Raw™ Turbinado Sugar, strips of lime zest, and salt over medium-high heat. Bring mixture to a boil, stirring to dissolve the sugar.
Step 2
Once the sugar has dissolved, turn off heat and add the fresh lime juice and Mexican chili-lime seasoning. Stir and cover. Let mixture infuse and cool; 15 minutes. Place into the fridge to chill until cold.
Step 3
While syrup is chilling, prepare fruits if making Options 2 to 4. Remove ¼ cup of each fruit (mangoes, kiwi, and cherries) and finely dice or thinly slice. Sprinkle or line each frozen pop mold with the pieces of fruit (mangoes, kiwi, and/or cherries). Add thinly sliced lime wheels or wedges, if desired. Place into the freezer to freeze fruit into place.
Step 4
To prevent fruit from falling to the bottom of each mold, lay frozen pop mold on its side when freezing.
Step 1
Strain completely chilled syrup and discard solids. Divide syrup into 3 equal portions, approximately ¼ cup (63 ml) per portion.
Step 2
Place the remaining 1 cup of mango chunks into a blender (see Chef’s Tips). Add in one portion of the spicy lime syrup. Blend until smooth. Transfer to a large liquid measuring cup or small pitcher. Set aside in the fridge. Repeat the process with the kiwi and the cherries, rinsing out the blender after each fruit is processed and placing each in its own container.
Step 3
Depending on the option chosen, divide the blended fruit evenly into the molds lined with fruit and Iime pieces, leaving about ½ inch of clearance from the top. Place into the freezer.
Step 4
After 1 hour, cover the mold with the provided top or a double layer of foil. Insert wooden sticks into the centre of each paleta. Freeze for an additional 3 hours until completely solid, preferably overnight.
Step 5
If making layers, evenly divide one of the fruit mixtures into each frozen pop mold. Place into the freezer for approximately 20 to 25 minutes to freeze the first layer. Slowly pour in the second fruit mixture. Repeat the freezing process until the mixture is just hard enough to add the last layer. Leave about ¼ to ½ inch of clearance from the top. Place into the freezer. After 20 minutes, cover, and insert wooden sticks into the centre of each paleta. Freeze for an additional 3 hours until completely solid, or overnight.
Step 1
Dip the molds into a pan or sink of warm water as high up the sides of the mold as possible; 20 to 30 seconds. Remove each paleta, dip or sprinkle with Mexican chili-lime seasoning, if desired, and quickly place into a freezer-safe bag and into the freezer.
Step 2
Alternatively, line an airtight container with waxed paper or plastic wrap and layer paletas between additional sheets of waxed paper. Cover and freeze for at least 30 minutes before serving.
Paletas are best eaten within a week but can be kept in the freezer, well-wrapped, in an airtight container for up to 3 weeks.
*Use ripe and in-season fruit where possible for the best flavour.
*Use your favourite soft fruit in place of any of the fruits listed in the recipe. Strawberries, pineapples, peaches, blackberries, and melons all work well in this recipe.
*Mexican chili-lime seasoning can be found in most major supermarkets and/or any market selling Latin American food products.
*If you don’t have a frozen pop mold, use small paper cups instead. Quantity of servings will vary depending on the size of the cups used.
*Zest limes before squeezing and save for future use.
*Leftover fruit puree can be used in cocktail recipes (e.g. margaritas) and/or added to sparkling water. Alternatively, the leftovers can be frozen and thawed in the fridge for future treats.
*For an added treat, serve paletas to your guests in a margarita.
