Paletas

Yield: 6 paletas (3-ounce molds)

Time: 10 to 20 minutes active prep, plus at least 6 hours freezing time (up to 1 hour steeping for Hibiscus-Raspberry)

Difficulty: Easy

Ingredients for Base Strawberry Paletas:

• 1 pound ripe strawberries, hulled and halved

• 1/2 cup (3 1/2 ounces) sugar

•  1 tablespoon lemon juice  

•  Pinch table salt

Instructions

1. Blend: Process strawberries, sugar, lemon juice, and pinch table salt in a blender at high speed until mixture is completely smooth, about 30 seconds, scraping down sides of jar halfway through processing.

2. Mold & Freeze: Divide mixture evenly among six 3-ounce molds. Insert an ice pop stick in the center of each mold; cover and freeze until firm, at least 6 hours or up to 5 days.

3. Unmold & Serve: Hold mold under warm water (3 seconds for metal molds, 30 seconds for plastic), then gently pull paleta out. If the paleta has begun to melt, refreeze unmolded paletas briefly until exterior is set.

Notes

• Storage: To free up molds for a second batch, tightly wrap unmolded paletas in plastic wrap and place in a zipper-lock bag or airtight container; freeze for up to 2 weeks.

• Topping Idea: Chocolate paletas can be sprinkled with finely chopped pistachios, pressing lightly to adhere.

Nutritional Information

(Per serving, based on Strawberry)

• Calories: 90

• Total Fat: 0 g (Saturated Fat: 0 g)

• Cholesterol: 0 mg

• Sodium: 25 mg

• Total Carbs: 23 g

• Dietary Fiber: 1 g

• Total Sugar: 20 g (Added Sugar: 17 g)

• Protein: 0 g

Variations

• Mango:

• Ingredients: 2 very ripe mangos, peeled, pitted, and chopped (about 3 cups); 1/4 cup (1 3/4 ounces) sugar; 1 tablespoon lemon juice; pinch table salt; optional Chamoy for serving.

• Method: Blend all ingredients on high until completely smooth, about 30 seconds, scraping down halfway. If mango mixture is too thick to pour, add 1 tablespoon water while blender is running. Freeze as directed.

• Per serving: 85 cal, 0 g fat, 0 mg chol, 25 mg sodium, 21 g carbs, 1 g fiber, 20 g sugar (8 g added), 1 g protein.

• Hibiscus-Raspberry:

• Bring 2 cups water and 1/2 cup dried hibiscus flowers (flor de jamaica) to a boil; remove from heat, stir in 1/2 cup sugar, and steep for 15 minutes. Strain and chill the hibiscus tea, then blend with 1.5 cups fresh raspberries and 1 tbsp lime juice before molding.

• Per serving: 90 cal, 0 g fat, 0 mg chol, 100 mg sodium, 23 g carbs, 2 g fiber, 21 g sugar (19 g added), 0 g protein.

• Dulce de Leche:

• Ingredients: 1 cup whole milk, 1/2 cup heavy cream, 1/2 tsp vanilla extract, and a pinch of sea salt until completely dissolved and uniform.

• Method: Whisk ingredients in a large bowl until dulce de leche is fully incorporated into the milk. Divide among molds and freeze as directed.

• Per serving: 200 cal, 6 g fat (3.5 g sat fat), 20 mg chol, 150 mg sodium, 32 g carbs, 0 g fiber, 28 g sugar (16 g added), 5 g protein.

• Coconut:

• Whisk together 1 can (13.5 oz) full-fat coconut milk, 1/2 cup sweetened condensed milk, 1/4 cup whole milk, 1.5 cups sweetened shredded coconut, a splash of vanilla extract, and a pinch of salt. Pour directly into molds.

• Per serving: 290 cal, 20 g fat (17 g sat fat), 15 mg chol, 80 mg sodium, 26 g carbs, 0 g fiber, 24 g sugar (19 g added), 5 g protein.

• Mexican Chocolate:  

• Warm 1.5 cups whole milk, 1/2 cup heavy cream, 1/3 cup sugar, 4 oz Mexican chocolate (e.g., Ibarra or Abuelita, finely chopped), and 1/2 tsp ground cinnamon in a saucepan over medium-low heat until melted and smooth. Whisk vigorously, cool completely to room temperature, and pour into molds.

• Per serving: 270 cal, 14 g fat (8 g sat fat), 20 mg chol, 70 mg sodium, 35 g carbs, 1 g fiber, 34 g sugar (29 g added), 4 g protein.

Source: Cook's Illustrated, July/August 2026, Page 25