Mangonada popsicles

If you love a traditional Mexican mangonada, then you’ll love this spin on the classic recipe: mangonada popsicles!

Turn the classic Mexican street treat known as a mangonada into popsicles with mango, orange juice, lime, chamoy and Tajín! Recipe via theothersideofthetortilla.com

The mangonada is a quintessential Mexican treat made with mango, orange juice, chamoy and Tajín and it’s a popular snack or dessert with street vendors and neverías (ice cream shops) in Mexico. The sweetness of the mango and orange juice is contrasted by the sourness of the chamoy, and together they make a perfect marriage of what’s known as an “agridulce” (sweet and sour) flavor. Agridulce candies and treats, such as tamarindo con chile, are common and beloved all over the country.

RELATED RECIPE: Mango cantaloupe popsicles with chile powder

I’ve used store-bought liquid chamoy in this recipe because it has a very fluid, runny consistency that perfectly drips down into the mold to give the popsicles the marbled look.

Liquid chamoy is available in most Mexican and Latin American markets in the U.S., usually found near the bottled salsas such as Valentina, Cholula and Tapatío. You can pour the chamoy around the rim of each mold to get it to drip down as directed in the recipe below, or you can put the chamoy in a small plastic chef’s squeeze bottle if you want more control.

The real variable in this recipe, though, is how much Tajín you sprinkle on top! The more Tajín you use, the more sour and salty flavor you’ll get. If you haven’t had a mangonada before, I’d recommend that you start with just a pinch of Tajín sprinkled on top in case the salty-sour experience isn’t really your thing.

RELATED RECIPE: Frozen orange slices with Tajín

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Mexican S’mores

Mexican s’mores are an easy twist on a classic American treat, made with grated Mexican chocolate melted into mini discs.

This post is part of a compensated campaign with Honey Maid. All opinions and the recipe here are my own.

How to make Mexican chocolate s'mores : Recipe via theothersideofthetortilla.com

One in five Americans is part of an immigrant family and I’m among them. Although I was born and raised in the United States, my husband was born and raised in Mexico City. So when it comes to celebrating American holidays, such as the Fourth of July and Thanksgiving, I like to put some Mexican touches on our celebrations — both in the menu and the decorations. It’s important to me that we talk about and celebrate both cultures in our home. I know that someday, our kids will appreciate having been raised in a bicultural, bilingual household because it will give them the best of both worlds.

Most years, we celebrate the Fourth of July with my family in the U.S. It’s a day filled with family fun by the pool, snacks, a barbecue dinner (including dishes such as grilled Mexican chimichurri-marinated flank steak, arrachera borracha, tacos de rib eye and cebollitas), dessert and a fireworks display or at least some sparklers to conclude our Independence Day festivities. Any regular reader of my blog can attest that I love to put a Mexican spin on my favorite American dishes, so it’s probably no surprise that I’d do the same for my Fourth of July dessert pick: s’mores. Although I keep regular milk chocolate on hand to make traditional s’mores too, I like to switch things up and also make mini Mexican chocolate discs to sandwich between my Honey Maid graham crackers and fire-toasted marshmallows.

Everyone in my family loves these Mexican s’mores!

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Vegan banana chia popsicles

These banana chia popsicles are an easy homemade summer treat packed with nutrition and very little added sugar.

How to make banana chia popsicles with banana, chia seeds, coconut milk and a little sugar. This recipe is dairy-free and vegan-friendly! Via theothersideofthetortilla.com

During the summer, I always want paletas for dessert whenever possible because, well, it’s typically REALLY HOT in the part of Los Angeles where we live. I very rarely buy popsicles in the grocery store because they have a lot of added sugar, and if I’m going to be eating them daily, I need to make healthier choices. Plus, I have a reputation to uphold as the queen of paletas!

Whenever I buy too many bananas (which is basically always) and they start to get spots and are too ripe, I have to get creative with how to use them quickly. So I came up with this frozen treat version of a refrigerated banana chia pudding that I like to make when I’m trying to eat healthier. They’re not overly sweet or too banana-y, they’re very low-fat and not many calories per serving either (for the record, one serving is one popsicle). As you probably know, bananas are packed with potassium and Vitamin C as well as fiber and some other nutrients. Most of the sweetness in this recipe comes from the natural sugar in the bananas. Of course, if you like your popsicles on the sweeter side, you can always add a little extra sugar to the recipe if you want.

RELATED RECIPE: Coconut chia pudding

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No-churn Mexican vanilla ice cream with grilled pineapple topping

Make this no-churn Mexican vanilla ice cream with a grilled pineapple topping to serve at your next summer gathering!

This post is part of a compensated campaign with Nestlé El Mejor Nido. All opinions and the recipe here are my own. This post also contains product affiliate links to my Amazon store for ingredients and tools I’ve used to make the recipe.

No-churn Mexican vanilla ice cream with grilled pineapple topping - Recipe via theothersideofthetortilla.com

Summer and parillada season is upon us, and I love to serve a dessert that feels special like fireworks at the end of the evening — but without too much fuss.

I was browsing recipes at El Mejor Nido for summer dessert inspiration and came across an easy homemade strawberry ice cream that looked divine. I love the idea of making homemade ice cream with fresh seasonal fruit, but I don’t have an ice cream maker.

So instead, I created this no-churn version of a Mexican vanilla ice cream with a grilled pineapple topping. Sweetened condensed milk folded into freshly whipped cream is the key to this dish, and there’s a surprise ingredient — a very small amount of tequila — that helps keep the ice cream easy to scoop. The only real skill you’ll need is patience while it freezes!

 RELATED RECIPE: Frozen café con leche… 

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Easter egg gelatinas

This post is part of a compensated campaign with Nestlé El Mejor Nido. All opinions and the recipe here are my own.

Gelatinas are a popular dessert throughout Mexico and come in many unique flavors and shapes.

Of course, no holiday celebration is complete without one of your tías bringing her fanciest gelatina, right? My favorite kind of are the ones with colorful layers!
How to make Easter egg gelatinas with La Lechera sweetened condensed milk. Recipe via theothersideofthetortilla.com
I was making a list of Easter dessert ideas the other day to bring to my aunt’s house for our family’s celebration and I decided to check out ElMejorNido.com for some inspiration. I love that I can save, organize and rate recipes, as well as make shopping lists and get recipes and special offers delivered my inbox every month. I came across some great ideas and recipes for making gelatinas that sparked a memory…. 

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How to make orejas

Instructions how to make orejas, also known as palmiers. This popular Mexican pan dulce has only three ingredients: puff pastry, cinnamon and sugar. Recipe on theothersideofthetortilla.com.

Orejas, also known as palmiers, are a puff pastry cookie and kind of pan dulce commonly found in panaderías all over Mexico.

Pan dulce was made popular during the French occupation in the mid 1800s, and as Mexican President Porfirio Díaz was considered to be a Francophile, French influence on Mexico’s gastronomy was allowed to grow from the time Díaz first took control as president in 1880 and flourish into the early 1900s.

In 1911, Díaz left Mexico to live in exile in Paris when Madero became president; he would live there for four years before he died in 1915. And although Díaz died in exile, the French pastries and sweet breads adopted by Mexico morphed into uniquely Mexican creations, with a variety of shapes, textures and creative names that still exist today.

RELATED RECIPE: Cafe de olla… 

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