INGREDIENTS • 1 1/4 cups strawberries, chopped • 1/2 cup granulated sugar • 3 tablespoons fresh lime juice Strawberry Mango Paletas DIRECTIONS 1. In a small saucepan, toss strawberries with 1/4 cup of the sugar and let stand at room temperature for 15 minutes. 2. Add 1/4 cup water and bring to a simmer over moderate heat. Cook strawberries until mixture thickens slightly, about 5 minutes.
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• 1/2 teaspoon kosher salt • 2 medium ripe mangoes, peeled, pitted, and chopped
6. In the blender, purée strawberry mixture until smooth. 7. Into eight 3-ounce ice pop molds, spoon 2 tablespoons mango purée. Add 2 tablespoons strawberry purée to each mold, then top with remaining mango purée, leaving 1/2 inch between filling and top of mold. 8. Using a small knife, gently swirl mango and strawberry layers together. 9. Insert wooden ice pop sticks and freeze until solid, at least 4 hours and preferably overnight. 10. Dip molds in hot water for a few seconds, then unmold paletas and serve immediately. 3
3. Remove from heat and stir in 1
tablespoon of the lime juice and 1/4 teaspoon of the salt.
4. Let cool completely, about 45 minutes. 5. Meanwhile, in a blender, purée mangoes with remaining 1/4 cup sugar, 2 tablespoons lime juice, and 1/4 teaspoon salt until smooth. Scrape into a medium bowl and clean the blender.
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