Tamarind-Chile Ice Pops (Paletas de Tamarindo y Chile)

  • Serves

    makes 8 Ice Pops


Tamarind-chile is one of the hundreds of flavors of paleta that you'll find in Mexico. Other popular flavors include arroz con leche, pineapple, and strawberries and cream.


  • 6 oz. tamarind concentrate
  • 13 cup sugar
  • 14 tsp. ancho chile powder


Step 1

Bring tamarind, sugar, and 3 cups water to a boil in a 2-qt. saucepan. Cook, whisking constantly, until sugar and tamarind dissolve, about 3 minutes. Transfer tamarind mixture to a bowl and refrigerate until chilled.

Step 2

Whisk in the chile powder and pour into six 3-oz. ice-pop molds. Transfer molds to the freezer and freeze until slushy, about 1 hour.

Step 3

Insert a popsicle stick into each mold and freeze until pops are solid, about 3 hours more. To release ice pops from molds, run the bottom of the molds briefly under warm water.

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