The Other Side of the Tortilla
Mexican recipes, culture and travel destinations
This post is in partnership with California Strawberries. The recipe and opinions are my own.
If you love strawberries, but you’re also trying to cut back on added sugar, you’re going to love this recipe for strawberry hibiscus popsicles.
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Most chocolate pudding recipes use milk, along with cornstarch and sometimes egg yolks to thicken it. This avocado chocolate pudding recipe relies on the creamy texture and stability of avocado and gelatin to create that perfect pudding texture.
If you’ve got avocados that are slightly past their prime and a little too soft for anything else, this recipe is a great way to use them up so they don’t go to waste.…
Who doesn’t love doughnuts for breakfast? I don’t trust anyone who says they don’t. I first got the idea to make this doughnut recipe when Fany Gerson posted a photo on Instagram of a similar-looking doughnut she was making at her doughnut shop in Brooklyn—appropriately called Dough. If you’re not familiar with Fany, she’s one of my favorite people in the culinary world and she wrote a beautiful book called “My Sweet Mexico” in 2010 that has made me one of her biggest fans. As a lover of pan dulce and Mexican candies and desserts, her book was the first one I found that made these treasured recipes accessible in English.
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Nieves and raspados are more or less the same: flavored shaved ice. And chamoyadas are in the same family, but made a little differently; usually they’re a slushy consistency and you drink them with a straw. I’ve included the directions for both below.
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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
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
If you prefer not to use store-bought chamoy, here’s my recipe for homemade chamoy, which is thicker than the store-bought variety and needs to be slightly more liquidy for it to drip down the popsicle molds properly. You can achieve a similar effect by using a spoon to smear the inside of the popsicle mold if you want to make your own chamoy from scratch with my recipe.
I’ve used a Norpro Ice Pop Maker popsicle mold to make these paletas, which makes 10 three-ounce popsicles and holds the sticks perfectly in place while in the freezer. (That’s an affiliate link to my Amazon store, El Mercadito.)
RELATED RECIPE: Street food-style mango cups
Prep
Inactive
Total
Yield 10 3-ounce pops
Make this fun spin on a traditional Mexican mangonada by adapting the recipe for your favorite popsicle mold!
Inactive time listed is for time needed to freeze the popsicles.
Courses Dessert
Cuisine Mexican
RELATED RECIPE: Mango and chamoy popsicles for a Zoku Quick Pop Maker
This post is part of a compensated campaign with Honey Maid. All opinions and the recipe here are my own.
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.
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