I love paletas.
Mexican popsicles.
We don’t have a traditional ice cream man in our neighborhood, we have Latino guys, Paleteros, on bicycles with coolers filled with paletas and bomb pops.
My favorite? That’s easy, mango. Mango with chili.
Jamie and I will be working in the yard, and I’ll hear the bells chiming a few blocks away.
Feverishly, I’ll dig in my pockets for dollar bills, because I need 2 for a paleta.
“Amigo,” (Flawless execution of my 3 years of High School Spanish, BTW) ” Tengas mango con chili?”.
He gives me a knowing smile – because I’m a Weto – and digs one out of the bottom of the cooler. A “weto” is someone who looks white on the outside, but is Mexican inside. (Still unsure if that’s a compliment or not)
Here’s my version of that spicy/sweet paleta…in margarita form. Because everything is better with tequila.
- About 1 Cup of Ripe Mango, Cubed and Frozen
- 1 Cup Orange Juice, Frozen Also
- Juice of 2 Small Limes
- 3 Ounces Silver tequila
- 1 Ounce Triple Sec or Orange Liquor
- Dash of Tabasco
- 1 Tbs Agave Nectar (For Added Sweetness if Needed)
Mangos should be soft, but not squishy. Peel, slice the fruit off the flat pit, and dice into chunks. Freeze them overnight. Add all the ingredients to the blender (with more – or possibly less? – tequila to suit your tastes) and pulse till smooth.
My secret to making easy frozen margaritas is to freeze the liquids first.
6 orange juice ice cubes is just about 1 cup of liquid.
Tabasco may seem like an odd thing to add to a margarita, but trust me on this one…..just a few shakes is all it takes.
To prep the glasses: Rub the rim of each glass with a lime wedge, then rub it in a mixture of equal parts sea salt and chili powder to coat.
Pour your frozen margaritas into the chili/salt rimed glasses and enjoy with a friend. This recipe makes 2 because no one should ever drink margaritas alone.
Spicy/Sweet, Mind = Blown,
I need to make these every weekend.
Or find a push-cart and sell them in our front yard.
Happy Cinco de Mayo, y’all.
THE CAVENDER DIARY 