Cool down in a sensual way the exotic combination of mango and rosewater. Use ripe mangos for the best results.
Servings 12 servings
- 3 ripe mangos peeled, seeded and diced
- 2 tbsp rosewater
- pinch of salt
- splash of lemon juice
- 1/2 cup simple syrup*
Place all of the ingredients into a blender and blend until very smooth.
Pour the mixture into popsicle molds and freeze for 30 minutes.
After 30 minutes, insert popsicle sticks into the popsicle molds and allow to freeze for an additional 7 1/2 hours, or overnight (preferred).
Unmold* and enjoy!
Simple Syrup Recipe:
In a small pot, combine the sugar and water. Stir to dissolve slightly. Bring to a boil over medium-high heat. Once the sugar has dissolved, remove from heat and allow to cool completely before use.
*Some molds release the paletas easier than others. My foolproof way to get mine out is to running really hot water over the inverted popsicle mold, turn it right side up and unmold quickly. I run hot water over them again if they fail to release easily.
- 1/2 cup sugar
- 1/2 cup water