Popsicles ready to be devoured. (The pop mold was NOT in my favor for this pic :))
Being vegan, an extreme foodist, and someone who just loves to create and cook, I wanted to come up with a grilling recipe that could be enjoyed by vegans and omnis alike. I could’ve made a grilled tofu (yeah right!) or grilled veggies (typical!) or the same grilled chicken I make my husband almost every other night (that’s not vegan!) So what is left to make that can be grilled and enjoyed on this hot summer day by all, and yet showcases my unique culinary point-of-view…Fruit! Grilled fruit! That’s been frozen!
I love unique flavor combos and the thought of smoky grilled fruit frozen as a Popsicle made my taste buds tingle. What's a better way to end a Backyard Cookout on a hot summer evening, having eaten a meal filled with nothing but smoky grilled goodness with a smoky chilled treat. It’s simple to make, can be grilled with the other foods on the grill (in its own separate section of the grill of course) and it’ll be ready just in time for dessert! So fire up the grill and make some popsicles!
- 2 large mango halves, peeled
- 1 tsp. Earth Balance Coconut Butter (or regular butter or oil will do), melted
- Chili Powder
- ¼ cup loosely packed brown sugar
- ½ lime
- 2-3 Tbsp Coconut Milk, Soy milk or other milk alternative
- 1/8 tsp grated ginger, optional
- Pinch of cayenne, optional
Coat the two mango halves with coconut butter and prinkle with a pinch of salt and chili powder. Place the lime and two mango halves flat side down onto a hot grill and cook til charred grill marks appear, around 2-3 minutes. Rotate the mango halves 45 degrees to create a criss-cross pattern. This will also ensure the entire mango is grilled through and the more the surface is charred, the smokier the taste. Cook for another 2-3 minutes. Flip the mango so that the backside is now being grilled and repeat the grilling steps on the back side as well, reducing the time a bit depending on how thick the mango halves are. Remove from grill and allow to cool.
To make the Chili Lime Syrup place 4 tbsp of brown sugar into a small saucepan. Once the lime is finished cooking, start by adding half the juice from the grilled lime half (about 1-1 ½ tbsp), a pinch of salt, and a dash of chili powder. Over low heat, melt the sugar into the lime juice, stirring continuously. Note, the sugar will not melt all the way. Once a thick syrup is produced, add 1 tbsp. of preferred milk and continue to stir until the milk is incorporated. Depending on the thickness, extra milk may need to be added. The results should be a thin, smooth syrup that will only thicken slightly when cooled.
To make the pops, puree the grilled mango, dash of salt, and 3-4 tsp of Chili Lime Syrup. At this time you may also add some cayenne for heat or ginger for spice. Check for sweetness and consistency and add more syrup if needed. Pour the puree into popsicle molds and freeze 1-2 hours or until completely frozen. Once frozen, remove and enjoy!
The Smoky Chili Lime Mango Pops should be Sweet and Creamy with a tart, smoky undertone. Adding a pinch of cayenne or ginger will add some spice and/or heat ;)
Mango Popsicles Recipe
This Mango Popsicles Recipe will have you feeling like you are in a tropical paradise and with only 3 ingredients they are a breeze to make.
I love mango and miss it when it's off season but thanks to frozen fruit I can make this east mango popsicles recipe anytime I want. They have the perfect sweetness with just a little tartness and with only 3 ingredients you can whip them up in no time.
This mango recipe is a great way to get a daily serving of fruit and curb a sweet snack craving all at the same time. You can use any sugar you prefer combined with mango and a little citrus juice. I bought a Hamilton Beach quick pop maker which is like the Zoku quick pop maker but a third less in price. It freezes my popsicles in 10 minutes so there is no waiting for these mango popsicles to freeze. What can I say patience is not one of my strong suits.
A couple of weeks ago I shared a bit about my visit to Ensenada, Mexico during my four-day culinary cruise with Princess Cruise Lines. There was no way I could leave you hanging without sharing the best ever frozen mango recipe you ever will make.
You see after we toured Monte Xanic winery our tour guide drove us back to downtown Ensenada for crispy fish tacos and fresh fruit margaritas.
Fresh fruit margaritas you say? My mind was blown. I mean of course, I have heard of fresh fruit margaritas but there is just something about being in Mexico and sipping on a cold, frothy margarita made with ripe and juicy mangos. My mind was officially blown.
The other secret? Good tequila. White tequila, to be exact. Our tour guide was very specific about this tip! Throw away the cheap stuff and invest in a nice, smooth tequila. I happened to use this sexy bottle of Altos but use whatever fits your budget as long as you stick with white or silver.
Last but not least, don’t forget the chili lime salt-rimmed glass! A staple in Mexican cuisine, this seasoning is made with chili peppers, lime, and salt. Adding it to these mango margaritas was inspired by my travels to Cancun where vendors frequently stroll the beaches offering fresh chunks of mango drizzled with lime juice and sprinkled with chili lime salt.
The salty, spicy, sour topping is the perfect balance to the sweet and tangy mango margs.
How to Make Chipotle Dressing
Making this recipe is seriously simple.
Add all the ingredients (except water) to a bowl and stir to combine. We like using this small whisk for stirring salad dressings and sauces.
Next, add a little water at a time until the dressing is a pourable consistency. But avoid adding too much water as it can dilute the flavor.
Taste test and adjust as needed. Adobo sauce adds heat, lime juice adds acidity, maple syrup adds sweetness, and salt enhances all the other flavors.
If making this dressing 12+ hours in advance, you may need to thin it out by adding a little additional water after it has been in the fridge for several hours.
We hope you LOVE this dressing. It’s:
Quick & easy
& So delicious!
It’s delicious on any salads that could benefit from a creamy, smoky/spicy kick, such as our Chickpea Chopped Kale Salad, Grilled Corn Salad or Mexican Quinoa Salad.
Origins of Salsa
Salsa is thought to have originated in Central America from the Incas, Aztecs, and Mayans. It dates as far back as the 1500s, when it was used as a condiment to add flavor and spice.
In the early 1900s, salsa’s popularity spread beyond Mexico and Central America, and it began to be commercially manufactured. Many variations exist, including salsa roja, verde, criolla, and more.
And though we’re not sure when or how mango and salsa got married, we’re all for it!
Before you begin, please note that you may want to take a few precautions when working with peppers. If working with dried peppers or other chile powders, you may consider wearing gloves to protect your hands. You do not want to spread the oils from the peppers to your face or other parts of your body on accident!
- Dried Peppers- I used a combination of guajillo, ancho, and sometimes even chipotle peppers (for a little smoky flavor if desired). While you can substitute chili powder or chipotle powder for the peppers, I find using a whole, dried pepper works best.
- Fresh Lime Zest- I use this because it’s the easiest to find and is the least time intensive. You can always bake the zest off a bit to reduce the moisture content or use dehydrated limes as well. Lime juice will not work as a substitute.
- Sea Salt- Use a coarser sea salt.
How to make homemade chili lime seasoning (Tajin):
This seasoning is very simple to make and takes me maybe 10 minutes max! Here is the process I take to make a bulk seasoning (about 1/2 cup).
- Start by taking your dried peppers and with a sharp knife, slice them down the middle and remove the stems and the seeds. Wearing gloves during this process works the best to protect your hands.
- Gather about 1 cup of dried peppers (mix and match to your preference and spice tolerance level). I like to roughly chop the dried peppers into smaller pieces so they fit better in the spice grinder.
- Zest one whole lime and use this fresh zest. If you prefer it dried, place on a baking sheet or toss in a frying pan on low heat to remove the moisture if desired. You can also use dehydrated limes or citric acid powder if you prefer.
- Add the dried pepper pieces, lime zest, and sea salt into your spice grinder. Blend or pulse until the mixture is fine.
- Remove the spice blend and pour into a small bowl or store in a glass jar and use as desired to make Elote, margaritas, or chili lime chicken.
(Tajin) Chili Lime Seasoning Uses:
Chili lime seasoning has so many great uses! Here are some of my favorites:
Chipotle Chicken Salad with Honey Lime Mango Dressing will have you actually craving salad!
This Chipotle Chicken Salad is bursting with tender, juicy fiestalicious chicken, crunchy veggies, salty sunflower seeds and crispy tortilla strips all sprinkled with buttery Monterrey Jack Cheese and doused in sweet, tangy and refreshing Honey Lime Mango Dressing!
Since we just indulged in Million Dollar Macaroni and Cheese and Churros, I thought it was time we indulge in salad! Its not the creamy, cheesy style indulgence but rather the texture packed, harmony of sweet, tangy and spicy style indulgence, and I call it Chipotle Chicken Salad with Honey Lime Mango Dressing. This Chipotle Chicken Salad is all about the chicken and the dressing – with plenty of crunchy filler to go along with it. Some of you might already be a fan of my Easy All Purpose Chipotle Chicken so some of you might already be getting giddy over this Chipotle Chicken Salad. If you haven’t tried this fiesta of flavor yet, let me make the introductions so you too can get giddy…
9 Popsicle Recipes to Make You Feel Like a Kid Again
Yasmine is an Assistant Editor at Serious Eats, splitting her time between social and editorial work. Her work has been featured in Women’s Health and on L’Officiel USA, and she recently graduated from New York University with a master's in journalism. You can find her at Bleecker Street Pizza on any given weekend.
Is it possible to think about popsicles without immediately being transported to the summers of your childhood? Whether it was the syrupy freeze-pops you managed to suck all the juice out of or the rocket-shaped red, white, and blue ice pops you grabbed from the neighborhood ice cream truck, you probably had your fair share of popsicles back in the day. And while there’s no shame in indulging in these treats as an adult, there’s plenty of fun involved in making your own at home. It’s easy to conjure up whatever flavor your heart desires (especially the yogurt variety, thanks to our handy guide), but this list is a great place to start. We’ve put together an array of fruity popsicles, along with DIY Fudgsicles, pudding pops, and a special boozy treat. So grab your popsicle molds and get ready to rejoice in the flavors of your childhood.
Why do people change up a bunch of ingredients then leave a crappy review? This is quite nice. Second time I made it I halved the chipotle and added other dried chilies that were less smoky. Also reduced the salt slightly . and loved it!
Not sure if we did something wrong, but the marinade appeared to cure the fish after leaving it on for just 15 minutes. It was wild sockeye salmon and changed from red to pink before we even cooked it. After we grilled it, the meat was tough - likely from the curing. Very strange.
This recipe was great and took less than 10 min to prepare this with a salad. I used canned Chipotle peppers in Adobo, a about three cloves of garlic, just a sprinkling of Maldon Salt and a tiny bit of sugar, used the zest of one lime and a bit of lime juice. I served it with a lime mayo (mayonnaise mixed with lime juice and lime zest to taste) and a salad of cucumbers, tomatoes and cilantro dressed with lime juice, olive oil and salt. Super fast and fresh, the smoke of the chipotle peppers was well balanced by the freshness of the salad.
First time and was very pleased. I will use less salt next time. I broiled the char. Fantastic. I also generously brushed more marinade on before broiling. Definitely a keeper.
Made this for the first time. I did not have "ground chipotle chile" so I substituted fresh ground chile paste instead. I did not grill the fish, I broiled it for 6 min, per the recipes alternate instructions. It all turned out AMAZING! Perfectly cooked fish, great flavors, I paired it with sautéed green beans and sautéed red peppers. It was a fantastic meal!
This recipe got rave reviews - everyone from my fairly picky teenage son to my not-big-fish-eater parents loved it. Only modification I made is that since I don't like smoky taste of chipotle, I used a little cayenne instead - only about 1/2 teaspoon, would use a bit more next time. The salt thing is puzzling to me. Recipe calls for salt (which is table not kosher salt). I followed recipe and it was not too salty for me - and I am not a big salt fan. That said, probably not a lot of danger going to 1TB of table salt first time you make it. This dish is EASY and great for a dinner party. And it's heart-healthy, which is great for those cooking low cholesterol like me (www.golowcholesterol.com) I highly recommend this recipe.
I'm always amazed by people on this site who don't cook the recipe as written the first time they make it, then go ahead review food they didn't actually make. Anyway, this is one of our favorite ways to prepare arctic char. We've never found it too salty. However, I think it might be if you use table salt instead of kosher salt. Most recipes seem to be calibrated to Diamond Crystal, which should be measured at roughly twice the amount of table salt. If you are using table salt, then 1 TBSP is probably closer to the amount needed for this recipe.
WAY too salty! I would cut it to 2 teaspoons. I made it with salmon and broiled it. It was OK, not sure if I will make it again or not.
Nice easy recipe. Great flavor. Thanks to the other readers for the salt tip.
we've made this a 1/2 dozen times. But we have the fish on a toasted roll with greens & a jalapeno/lime/dill mayo for a take on fillet-o-fish sandwich. mmmm
Cut the recipe in half for 12 oz of fish. Forgot the olive oil. Used chili pepper since that was what I had. It was way to salty for us. Really liked the combination of lime and garlic. Will make again but will reduce the salt by three quarters.
Well, I can't say I made it in the right proportions. I kind of took the ingredients and made a little marinade of it. For a .5lb cut of fish i used juice of 1 key lime, a pinch of salt and pepper, realizing now I forgot the olive oil. and I used siracha hot chili sauce, a teaspoon or so. It was ok, but I think the citrus and fish isn't as nice as a basic balsamic or ginger soy.
Wow - what a great recipe. I'll definately make it for guests. I decreased the salt to one tablespoon as suggested by others, but I used smoked salt instead. I also cooked the fillets on a water-soaked cedar plank directly on the barbeque to give it that extra smoked flavor and to keep it moist. It's winter here at the moment so it took about 20 minutes on med-high to get it done on the barbeque.
Have made this many times - always turns out great and is a favorite of our dinner guests. Only change I make is cut salt in half. Works well with arctic char or salmon. Never marinate longer than 1/2 hour - it sokes in too much and overpowers the fish.
I don't see what the hype is about. For me, the flavors simply didn't balance and do the fish justice. I was sorely disappointed.
This was a great dish. I have made it twice now - once with arctic char and once with salmon. I substituted a jalapeno for the chipotle and cut down on the salt like the other reviewers suggested. The second time, I put the marinade mixture through my mini chopper as it was difficult to mash the garlic and such without a mortar and pestle. I will definitely make this again!
I liked this and will make it again, but with some changes. I found the salt overpowering next time I'll reduce the salt, increase the lime and chile, and put the ingredients in a blender to make a paste. Even as is, this was a nice dinner with rice and salad.
Very good. Made one change. Had recieved dried Habenero powder as a gift. Had to decrease the amount because of heat index, didn't want to overpower the fish. Beautiful. My husband said it was better than a 5 star restaurant. Healthy and simple!! Try the char-very mild fish. Make sure to get char fresh. Beautiful recipe!
This recipe is outstanding and so simple. We used salmon and were quite pleased with the result.
Mango-Chile Ice Pops
Paletas (ice pops) are made fresh daily at small paleterias across Mexico. The frozen treats are often wild combinations of savory and sweet, spicy and herbal, incorporating both fruits and vegetables. These simple-to-make pops balance sweet mango with an interesting edge of mild chile. If fresh mango isn’t available, substitute papaya, passion fruit or even blackberries and their juices in these ice pops.
Mango-Chile Ice Pops
- 1 cup (8 fl. oz./250 ml) store-bought mango juice or nectar
- 1/4 cup (2 oz./60 g) sugar
- 2 tsp. fresh lemon juice
- 1 tsp. ancho chile powder
- 1 large mango, peeled, pitted and diced
1. In a small saucepan over medium-high heat, warm the mango juice, sugar, lemon juice and 1/2 cup (4 fl. oz./125 ml) water, stirring, until the sugar dissolves. Transfer the mixture to a bowl and refrigerate until chilled.
2. Stir the ancho powder and diced mango into the chilled mixture and pour into eight 3–fl. oz (90-ml) ice-pop molds. Insert an ice-pop stick into each mold and freeze until the pops are solid, about 3 hours.
3. To release the ice pops from their molds, run the bottoms of the molds briefly under cold water. Makes 8 ice pops.
Bring a true taste of Mexico to your table with our mouthwatering collection of dishes in Rustic Mexican , by Deborah Schneider.