Pineapple Paletas with Chamoy Sauce
Recipe GLPR5cb568b75d8354
These refreshing Mexican-style pineapple ice pops are made with fresh pineapple juice and chunks of crushed pineapple, then dipped in a tangy-spicy chamoy sauce made from apricot jam, lime juice, and dried chiles. Perfect for hot summer days—dairy-free, vegan, and naturally gluten-free.
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Ingredients
20 ounces Canned crushed pineapple
3 cups Fresh pineapple juice
½ cup Apricot jam or fig preserves
2 tablespoons Fresh lime juice
½ teaspoon Dried ancho chile pepper
1 teaspoon Crushed red pepper
½ teaspoon Salt
1 tablespoon Water
Directions
In a small saucepan, combine the apricot jam, fresh lime juice, ancho chile pepper, crushed red pepper, and water. Heat over medium heat, stirring constantly, until the mixture is smooth and well combined (about 3–4 minutes). Remove from heat and set the chamoy sauce aside to cool to room temperature.
Pour the pineapple juice into a large bowl or measuring cup. Add the salt and stir to combine.
Spoon approximately 2 tablespoons of the crushed canned pineapple (including some juice) into the bottom of each of the 10 popsicle molds.
Pour the salted pineapple juice into each mold, filling it to the top. Insert popsicle sticks into each mold, ensuring they stand upright.
Place the molds in the freezer for at least 4 hours, or preferably overnight, until the paletas are completely frozen and firm.
Once frozen, remove the paletas from the molds by running warm water briefly on the outside of each mold, then gently pulling out each popsicle.
Dip each frozen paleta into the chamoy sauce, coating the surface evenly. Serve immediately and enjoy.
