I’ve been absolutely obsessed with testing paleta flavors all summer, partially because of my access to such a wide variety of fresh fruits in Southern California for months on end, and partially just because I have an inner-kid who still remembers the excitement I felt from hearing the jingle of the bell on the paletero’s cart. This mango-peach paleta recipe has been a mega-hit both in my household and with my office mates who got to taste them when I brought them to work for an afternoon snack to share last week.
This post is part of a compensated campaign in collaboration with Latina Bloggers Connect and Avocados from Mexico but my love for avocados from Mexico is 100 percent authentic and the opinions and recipe in this post are my own. This post includes affiliate links to my Amazon aStore, El Mercadito, recommending products that I used to make this recipe.
Summer means paleta time in my house. And though we like the traditional flavors, I also like to branch out and make flavors that are considered “normal” in Mexico, but that are not as common to see in the U.S., such as avocado. A few friends have looked at me sideways when I said I was working on a popsicle recipe with avocados, but I assure you that you’ll be won over by the creamy texture and pleasantly earthy, sweet taste.
I prefer to buy avocados from Mexico because of that distinctive, earthy taste due to the fertile volcanic soil in which they’re grown. They’re packed with nutrients and are a versatile ingredient that can be used in both savory and sweet dishes—but most people don’t think of using avocados in a sweet dish. The thing I especially love about this recipe is that the light coconut milk and sweetened condensed milk (also known as lechera) don’t overpower the natural flavor so you can still taste the earthiness of the avocado….
Every kid I know loves paletas—and every mom I know wants to reduce the amount of sugar in their kids’ diet. With summer upon us, I’m already seeing watermelon everywhere in the farmers markets and grocery stores. I love watermelon and would eat it for three meals a day if I could, so I’ve been getting more creative with how to use it. These are especially great on a really hot day! A bonus: Because these natural paletas aren’t like traditional popsicles, they’re much less likely to drip and stain clothing if that’s an issue with your kids.
And you don’t need to have kids to enjoy these simple paletas! You can honor your inner child or summer cravings for a popsicle with a healthier twist. For those with diet restrictions, these paletas are gluten-free, dairy-free and vegan-friendly. This “recipe” isn’t really a recipe; I like to think of it more as a healthy tip I’m passing on to you. Don’t discard leftover pieces that don’t make the cut: Sprinkle Tajín and squeeze a little lime juice on it for a snack, or cut them into bite-sized pieces and freeze to use as watermelon ice cubes to flavor your water….
Chia seeds aren’t just for aguas frescas, and today I’m sharing with you a super easy, delicious and healthy dessert recipe for coconut milk and chia pudding.
This recipe is dairy-free, gluten-free and vegan-friendly.
I love chia seeds. Not in the way that some people mean when they say they love something… I mean I really LOVE chia seeds. I consume them nearly every day of the week and they’re a great source for fiber and Omega-3 fatty acids, and even have some protein. They have been used for centuries, including by the Mayans and Aztecs. In present-day Mexico, you’re most likely to notice chia seeds floating in an agua fresca.
I know you must be thinking there can’t be that many ways to use them, but trust me when I say there are so many great things you can do! One of my favorites is to use them to make this tapioca-like pudding with coconut milk. It’s a flavorful and not-too-sweet dessert that any coconut lover will enjoy. And a few bonuses: this recipe is dairy-free, gluten-free and vegan-friendly! Once the chia seeds develop their gel and you refrigerate the jar, it will get firm and set more like a traditional pudding. If you try to eat it too soon, it won’t be the right consistency.
Pumpkin flan made with cream cheese is a decadent alternative to pumpkin pie or other Thanksgiving treats if you’re looking to add a little Mexican flair to your holiday table.
In fact, pumpkin flan is a dish I’ve added to our family’s holiday traditions only in recent years but it’s often gobbled up faster than the pumpkin pie and other available desserts. There may or may not even have been a fight two years ago over who got the last piece!
This recipe is for small, individual-sized portions, baked in ramekins. You can double the recipe if you have more guests. I like to use these souffle ramekins from Cost Plus World Market that are 3.5 inches across and about 2.5 inches deep. If you prefer to make one big flan, depending on the depth of the dish, you may need to adjust the baking time. It’s also a little more substantial with a thicker consistency than most flan, so it’s best to let it sit out for about 15 minutes before serving.