La Michoacana Extra Creamy Mango Paletas 🍦🥭 The Ultimate Mexican Mango Popsicles – Smooth, Sweet & Dreamy!
If you love authentic Mexican paletas, get ready to fall in love with these La Michoacana Extra Creamy Mango Popsicles! 🥭✨ This recipe creates ultra-smooth, rich, and fruity mango paletas with a touch of Mexican crema and sweetened condensed milk for the ultimate silky texture. Perfect for hot days, dessert cravings, or when you just need a tropical escape in every bite! 🌞💛
Print Share on Twitter Share on FacebookServings: 8 Paletas
Calories: 190kcal
Equipment
- ✔ Popsicle mold
- ✔ Blender or food processor
- ✔ Electric mixer or whisk
- ✔ Small saucepan (if using cornstarch method)
- ✔ Mixing bowls
- ✔ Measuring cups & spoons
- ✔ Spatula
Ingredients
- 1.5 lbs ripe mango peeled and chopped
- 1/4 cup sugar use 1/3 cup for extra sweetness
- 1/2 cup heavy whipping cream
- 1/2 cup Mexican crema or crème fraîche
- 6-8 oz sweetened condensed milk adjust to taste
- 1/4 tsp cellulose gum for extra smoothness OR 2 tsp cornstarch (for a stabilizer option)
- Pinch of salt enhances mango flavor!
- 💡 Optional for even more creaminess: Add 2 tbsp coconut milk or 2 tbsp Greek yogurt!
Instructions
- Macerate the mango: Chop the ripe mango into bite-sized pieces, mix with sugar, and let it sit for 20-30 minutes until a natural mango syrup forms. 🍯
- Blend it up: Add mango, a pinch of salt, and blend until completely smooth. You should get about 2 cups of mango purée.
- Prepare the creamy base: Using an electric mixer, whisk together heavy whipping cream, Mexican crema, sweetened condensed milk, and cellulose gum for about a minute until slightly thickened.
- Alternative (Cornstarch Method): If using cornstarch, heat the heavy cream, crema, and condensed milk in a saucepan over low heat (don’t let it boil!). Take 1/4 cup of the warm mix and dissolve the cornstarch in it. Then pour back into the pan, stir continuously until it thickens, and let cool before continuing.
- Combine & freeze: Mix the creamy base with the mango purée and stir until fully combined. Pour into your popsicle molds.
- Insert sticks & freeze: Place the sticks in the mold, ensuring they're deep enough for a good grip. Freeze for at least 8 hours or overnight.
- Unmold like a pro: To easily remove the paletas, dip the mold in warm water for 15-20 seconds, wiggle gently, and they’ll slide right out! 💛
Video
Notes
🎯 Pro Tips for the Best Mango Paletas
✔ Use super ripe mangoes! 🥭 The riper, the better – they’re naturally sweeter and packed with flavor.✔ Want a tropical twist? Add a dash of lime juice or a hint of coconut extract for an extra zing! 🍋🥥
✔ For the perfect texture, don’t overblend the cream base – mix until combined but not foamy.
✔ Cornstarch vs. Cellulose Gum: If you don’t have cellulose gum, cornstarch works great but requires gentle heating.
✔ Make it dairy-free! 🥥 Substitute heavy cream with coconut cream and Mexican crema with vegan yogurt.
🌈 Fun Variations
🔥 Mango-Chile Paletas: Add 1 tsp Tajín or a pinch of cayenne for a spicy kick! 🌶️🍯 Honey-Sweetened: Swap sugar for honey or agave syrup for a more natural sweetness.
🥥 Mango-Coconut Paletas: Use coconut milk instead of heavy cream for a tropical, dairy-free twist!
🍓 Mango-Strawberry Swirl: Blend in some fresh strawberries for a fruity two-tone effect! 🍓 ✨ Now you're ready to make the creamiest, dreamiest mango paletas ever! 🍦🥭 Save this recipe and share your delicious paletas with friends & family! Would you like any tweaks or extra details? 💛
Nutrition
Serving: 1paleta | Calories: 190kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Fiber: 1g | Sugar: 18g
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.