MANGO AND CHOCOLATE PALETAS (Makes 10-12)

Published date11 June 2022
METHOD 1. To make the mango paletas, skin and stone the mangoes and add the flesh (and as much juice as you can) into a blender. Add the lime zest and juice and agave with 300ml water and blend to combine. 2. Taste the mixture and add more agave if needed, remembering to sweeten more than you think necessary, as much of the sweetness disappears once frozen. Pour into lolly moulds and freeze for at least eight hours

3. To make the chili salt, blitz the chillies with the salt in a spice grinder or small food processor, then stir in the sugar and lime zest. Serve the mango paleta dipped into the...

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