Tamarind and Chilli Ice Lollies (Mexican Paletas)
Artisan tamarind ice lollies with piquin chilli, lime and salt.
About this recipe
Artisan frozen tamarind lollies with piquin chilli, lime and salt. The perfect balance of sour, spicy, sweet and salty on a stick.
History & Origin
Mexican ice lollies (paletas) are one of Mexico's great contributions to global ice cream culture. Unlike industrial lollies, Mexican artisan paletas are characterised by bold flavours that challenge convention: sweet with spicy, sour with salty, tropical fruit with chilli. Tamarind with chilli is arguably the most emblematic combination of all. Tamarind arrived in Mexico from Asia - specifically India and East Africa - during the Spanish colonial period. Arabs had introduced it to the Iberian Peninsula centuries earlier. The tamarind tree thrived in tropical Mexico, especially in Jalisco, Michoacán, Colima, Guerrero and Veracruz. The paleta tradition has roots in 19th-century aguas frescas and sorbets. In Michoacán, particularly in the village of Tocumbo, the artisan paleta industry emerged in the 20th century under the La Michoacana brand. Today thousands of paleterías exist across Mexico and the Latin world. What makes the tamarind and chilli lolly unique is the layering of flavours: tamarind provides complex acidity and natural sweetness with notes of plum and date; piquin chilli adds dry, earthy heat; lime amplifies the acidity; salt balances and enhances all flavours together - a complete sensory experience.
Estimated cost
£3.50
Total cost
£0.44
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
95
Calories
1g
Protein
24g
Carbohydrates
0g
Fat
1g
Fibre
85mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Disuelve 200g de pulpa de tamarindo en 400ml de agua caliente. Amasa con las manos para separar la pulpa de las semillas y fibras. Cuela por un colador apretando bien para extraer toda la pulpa.
💡 Si usas tamarindo en pasta concentrada, usa 4 cucharadas diluidas en 400ml de agua.
- 2
Mezcla la pulpa colada con 100g de azúcar, el jugo de 2 limones, 1 cucharadita de chile piquín molido y una pizca generosa de sal. Prueba y ajusta: debe ser ácido, picante y ligeramente dulce.
💡 El equilibrio ácido-dulce-picante es lo que hace perfecta esta paleta.
- 3
Licúa la mezcla brevemente para asegurar que el azúcar esté completamente disuelto y la consistencia sea homogénea.
- 4
Vierte en moldes para paleta o en vasitos de plástico. Inserta el palito en el centro. Si no tienes moldes, usa una cubeta de hielo cubriendo cada compartimento.
💡 Llena los moldes dejando 5mm de espacio arriba para que no desborde al congelar.
- 5
Congela al menos 4 horas, preferiblemente toda la noche. Para desmoldar, sumerge brevemente el molde en agua caliente 5-10 segundos y jala suavemente del palito.
💡 Si las paletas no salen fácil, espera un poco más con el molde en el agua caliente.
- 6
Sirve las paletas espolvoreadas con un poco más de chile piquín y sal en escamas para el efecto visual clásico.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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