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Zulka

Paletas de fresas con crema

269 · May 11, 2014 · 6 Comments

Fresas con crema are a traditional, popular dessert all over Mexico.

Irapuato, a town in the state of Guanajuato, is particularly known not only for its bountiful strawberry fields, but also its roadside stands where you can get freshly picked berries or an impromptu treat of fresas con crema. Most of the roadside stands keep a cooler with crema on ice for highway travelers hankering for this sweet and simple treat. With only three ingredients—strawberries, cream and sugar—it’s easy to fall under this dessert’s spell.

You’ll love these popsicles so much, you’ll want to eat them all spring and summer long until you can’t get any more strawberries.

Mexican strawberries and cream popsicles

Variations on the traditional fresas con crema mostly come in the choice of the “crema” part of the recipe. Some people like to use crema Mexicana, while others may use a canned version known as media crema table cream. These Mexican strawberries and cream popsicles are made a little less dense—but equally creamy—with a quick homemade whipped cream made from scratch.

Paletas de fresas con crema are one of my absolute favorite desserts for spring and summer, and my friends, family and co-workers all love when I make a big batch of these popsicles to share. During the hottest days of the summer, I suggest freezing them overnight before serving so they aren’t quick to melt in the heat.

Supplies I used to make this recipe:
Progressive International Ice Pop Mold
Wooden popsicle sticks
Cuisinart Mini Prep Plus food processor

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Mexican strawberries and cream #popsicle #recipe from theothersideofthetortilla.com

Paletas de fresas con crema

★★★★★ 5 from 1 reviews
  • Author: Maura Wall Hernandez
  • Prep Time: 1 hour, 15 minutes
  • Cook Time: 8 hours
  • Total Time: 9 hours, 15 minutes
  • Yield: 10 3-oz popsicles 1x
  • Category: Dessert
  • Cuisine: Mexican
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Description

Fresas con crema, a traditional Mexican dessert of strawberries, cream and sugar, gets a warm-weather makeover as popsicles.


Ingredients

Scale
  • 1 pound ripe strawberries, stems removed
  • 1/2 cup Zulka Morena sugar (a Mexican non-GMO sugar)
  • 1 cup heavy whipping cream
  • 3–4 tablespoons sugar

Instructions

  1. Wash and dry 1 pound of strawberries, then remove stems.
  2. Slice strawberries and put them in a deep bowl. Sprinkle 1/2 cup sugar over the strawberries and stir gently to coat. Allow strawberries and sugar to macerate for 1 hour to draw out the juices.
  3. While the strawberries are macerating, measure 1 cup heavy whipping cream and put it in the freezer for 1 hour, gently stirring once after 30 minutes so no ice chunks form.
  4. After 1 hour, add the macerated strawberries to a food processor (I use a Cuisinart mini prep) or a blender and pulse a few times until the strawberries are chopped but not liquified. Add them back to the bowl.
  5. Clean out your food processor cup or blender and dry thoroughly. Remove the heavy whipping cream from the freezer and add to the food processor cup or the blender. Add 3 tablespoons sugar (or 4 tablespoons if you like your fresas con crema to be very sweet). Run the food processor or blender on high until you have a thick, sweet whipped cream. (Be careful not to overwhip,or you’ll end up on your way to making butter.)
  6. Spoon the whipped cream into the bowl of macerated strawberries with a flexible spatula and gently fold the whipped cream into the berries.
  7. Pour into popsicle molds and freeze for a minimum of 6-8 hours or overnight.

Notes

Active prep time is 1 hour and 15 minutes; inactive time is for freezing the popsicles until solid.

To loosen the popsicles from the molds, run the bottom of the molds under cool or lukewarm water for a few minutes. They should slide right out.

*If you use processed white sugar for this recipe, you will want to reduce the amount of sugar by 1/3 to 1/2 and taste along the way to make sure that it’s not too sweet for your liking. I prefer not to cook with white sugar and do not keep it in my pantry.

Keywords: fresas con crema, strawberry, strawberries, popsicles, paletas, ice pops

Did you make this recipe?

Tag @maurahernandez on Instagram and hashtag it #TOSOTT

You might also like to read…

Visiting a strawberry farm with the California Strawberry Commission

Dessert, Most Popular, Popsicles, Recipe fresas, granulated cane sugar, heavy whipping cream, National Strawberry Month, paletas, strawberries, Zulka

Frozen prickly pear margarita

16 · Sep 16, 2013 · 2 Comments

A prickly pear margarita is just the drink you need to punch up your cocktail hour!

Red prickly pear margarita in a glass rimmed with Tajin, sitting on a napkin on a green drink tray

Grocery stores are typically overflowing with prickly pears—known as tunas rojas in Spanish—in July, August and September. You can eat them plain, use them to make agua fresca de tuna roja, watermelon and prickly pear paletas, prickly pear sorbet or even margaritas! There are so many possibilities.

Read my helpful guide on how to peel and eat cactus fruit before you begin this recipe!

Prickly pears are full of pectin, which means they’re ideal for making jelly and jam! The pectin produces a syrupy consistency that’s also perfect for blending with ice to make a frozen margarita.

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red prickly pear frozen margarita in a glass

Frozen prickly pear margarita

  • Author: Maura Wall Hernandez
  • Prep Time: 20 minutes
  • Total Time: 2 minutes
  • Yield: 3 cups 1x
  • Category: Cocktails
  • Cuisine: Mexican
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Description

Red prickly pears are the star of this spin on a classic frozen margarita.


Ingredients

Scale

4 ounces (1/2 cup) tequila blanco

1 ounce Cointreau

3 large red prickly pears (tunas rojas)

Juice of 1/2 of a large lime

1/2 cup natural cane sugar, such as Zulka azúcar morena

3 cups ice

1 tablespoon of Tajín (to rim the glasses; optional)


Instructions

Remove the skin from the prickly pears and chop roughly.

Add chopped prickly pears to a food processor or blender with tequila blanco, Cointreau, lime juice and sugar. Puree until smooth, then strain the puree to remove the prickly pear seeds.

In a clean blender or food processor cup, add the strained puree and 3 cups of ice and blend until the mixture becomes slushy.

Wet the rims of the glasses by rubbing with a lime wedge. Put the Tajín in a flat dish and dip the glass rims in it until they’re coated all the way around. 

Pour the margarita into the glasses and serve immediately.


Keywords: red prickly pear, red cactus pear, cactus fruit, margarita

Did you make this recipe?

Tag @maurahernandez on Instagram and hashtag it #TOSOTT

For more on different varieties of prickly pears and how they’re used in Mexico, Saveur has an excellent little guide you should check out.

drinks, Holidays, Recipe día de la independencia, margarita, Mexican Independence Day, prickly pear, red prickly pear, tequila, tequila blanco, tuna roja, tunas, Zulka

Watermelon and red prickly pear paletas

4 · Sep 15, 2013 · 2 Comments

Watermelon and red prickly pears are one of my favorite fruit flavor pairings. This summer I’ve been making a combination agua fresca with both flavors, and I started modifying my agua fresca recipe to turn them into paletas (er… Zokuletas). While mixing them together and pouring straight into my Zoku Quick Pop Maker for a quick and tasty treat, I found that I enjoy them much more when they look pretty too. I love making these layered pops for a refreshing snack on a hot day.

watermelon prickly pear paletas

If you don’t have the Zoku Quick Pop Maker, you can also use a popsicle mold with 2-ounce pops (affiliate links to El Mercadito, The Other Side of The Tortilla’s Amazon aStore); you’ll just have to wait longer for the layers to freeze before you can add another layer….

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Dessert, Popsicles, Recipe, Snacks paletas, popsicles, prickly pear, red prickly pear, sandía, tuna roja, watermelon, Zoku Quick Pop Maker, Zokuletas, Zulka

Mango agua fresca

45 · Sep 2, 2013 · 3 Comments

Agua de mango is a popular agua fresca flavor in Mexico. Mangoes are high in fiber, packed with Vitamin A, C and E, have more than 25 kinds of carotenoids which help boost immunity, and can help lower cholesterol.

Ataulfo mangoes are best for this recipe because they are the sweetest variety and also least fibrous texture, which means you’ll discard less pulp.

auga de mango

Close substitutes or other names for this kind of mango can include Manila mangoes, honey mangoes or champagne mangoes.

Ataulfo mangoes are in peak season between March and June, but can often be found in stores all the way through December depending on the part of the country where you live.

Leave the mangoes out on the counter at room temperature for a few days if they’re firm at the time you buy them. You’ll know they’re ripe and ready to use when the skin gives a little when you press it and/or the skin starts to wrinkle slightly. If the skin is already wrinkled when you buy them, they’re ready to use immediately.

This variety of mango is less fibrous than the Tommy Atkins (green with red blush) variety, and therefore is more ideal for making aguas frescas.

If you like this recipe, you may also like my agua de fresa y mango recipe (strawberry and mango).

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Mango agua fresca

  • Author: Maura Wall Hernandez
  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 5 cups 1x
  • Category: Drinks
  • Cuisine: Mexican
Print Recipe
Pin Recipe

Description

Ataulfo mangoes are best for this agua fresca recipe because they are the sweetest variety and also least fibrous texture, which means you’ll discard less pulp.


Ingredients

Scale
  • 2 Ataulfo or Manila mangoes
  • 3 1/2 cups cold water
  • 3 tablespoons natural cane sugar (such as Zulka azúcar morena)

Instructions

  1. Peel the mangoes and remove all the flesh from the pit. Put the flesh directly into a blender or food processor. Squeeze the juice out of any remaining flesh on the pit that is too difficult or rough to cut away from the pit.
  2. Add 3 tablespoons of cane sugar and 3 1/2 cups of cold water to the blender or food processor and puree until completely smooth.
  3. Place a fine-mesh strainer or sieve over a pitcher and pour the contents of the blender through the sieve. You should only end up discarding about 2 tablespoons or so of the fibrous pulp left behind from the mango flesh.
  4. Serve over ice if serving immediately, or refrigerate. Will last about 4-5 days in the refrigerator.

Notes

Serve over ice. If you don’t consume it all, you can refrigerate the rest of the pitcher for up to four days. Remember to stir the agua fresca well because the mango puree will separate slightly when at rest.


Nutrition

  • Serving Size: 1 cup

Keywords: mango

Did you make this recipe?

Tag @maurahernandez on Instagram and hashtag it #TOSOTT

Try more of my aguas frescas recipes:

Agua de jamaica | Agua de mandarina | Agua de melon | Horchata | Agua de tuna roja (red prickly pear) | Agua de piña | Limonada

Try more of my mango recipes: 

Mangonada paletas | Mango and peach paletas | Paletas de mango con chile | Guacamole with mango and pomegranate seeds

Aguas frescas, drinks, Recipe agua fresca, aguas frescas, mango, mango ataulfo, Zulka

Mangonada paletas with a Zoku Quick Pop Maker

8 · Aug 31, 2013 · 3 Comments

Paletas are a serious weakness of mine. All summer, I’ve been testing dozens of flavors and the hardest part is always waiting for them to freeze. That’s why when several friends were telling me about the Zoku Quick Pop Maker, I knew I had to get one. Make single-serve popsicles with three different flavors at once? A dream. Do it in 7-10 minutes? Even better! I’ve been playing with it all summer and I’m finally ready to start sharing some of my tasty creations using this fun kitchen tool.

This post includes affiliate links to all the products used to make this recipe, which are available in El Mercadito, my Amazon aStore.

mangonada (mango and chamoy) paletas

I’ve been experimenting with so many flavors, that I wanted to try something very classic and simple, similar to my mango con chile paletas recipe that I shared here a few summers ago. I can’t seem to eat enough mango this year, and I brought back a bottle of chamoy from Mexico when we visited earlier this summer. This recipe is similar to a mangonada or chamoyada, just blended together and frozen in paleta-form—but you’ll definitely recognize this classic Mexican flavor combination. I’ve started calling my Mexi popsicles made in my Zoku machine “Zokuletas” (insert cheesy grin here). Let’s see if we can make it catch on!…

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Dessert, Popsicles, Recipe, Snacks chamoy, mango, paletas, popsicles, Zoku Quick Pop Maker, Zokuletas, Zulka

Mango and peach paletas

9 · Aug 21, 2013 · 10 Comments

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.

mango peach paletas…

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Dessert, Popsicles, Recipe durazno, gluten-free, la lechera, mango, mango ataulfo, mango manila, Melissa's Produce, paletas, peach, receta vegetariana, sweetened condensed milk, vegetarian, Zulka

Churro French Toast

4 · May 26, 2013 · 1 Comment

If you’ve ever wanted to eat churros for breakfast, prepare yourself because all your dreams are about to come true. This recipe for churro french toast is one near and dear to my heart and also one of my favorite dishes from my childhood.

In the town where I grew up, there was a restaurant we often went for breakfast or brunch, and churro french toast was my favorite thing on the menu. To this day, when I go home for a visit, I still order this dish.

How to make your own churro French toast via theothersideofthetortilla.com…

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Breakfast and Brunch, Recipe breakfast, brunch, churros, desayuno, vainilla, vanilla bean paste, vanilla beans, vanilla extract, Zulka

Coconut milk and chia pudding

20 · May 3, 2013 · 5 Comments

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.

This coconut chia pudding recipe is a simple Mexican dessert with only three ingredients: chia seeds, coconut milk and sugar. This recipe is dairy-free, gluten-free and vegan-friendly. | Get more Mexican recipes on theothersideofthetortilla.com

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.

This coconut chia pudding recipe is a simple Mexican dessert with only three ingredients: chia seeds, coconut milk and sugar. This recipe is dairy-free, gluten-free and vegan-friendly. | Get more Mexican recipes on theothersideofthetortilla.com…

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Comer Sano/Eat Healthy, Dessert, Recipe chia seeds, coconut milk, dairy-free, gluten-free, leche de coco, Trader Joe's, vegan, Zulka

Agua de fresa y mango

2 · Apr 8, 2013 · 5 Comments

Although May is National Strawberry Month, the grocery stores seem to suddenly be overflowing with ripe strawberries in the last week or so. We love strawberries in our house, but when you buy a few pounds of them at once because they’re inexpensive, what can you do with them other than eat them? Turn them into an agua fresca, of course! You want to be sure that your strawberries are red, ripe and fragrant to use them for this recipe. If they’re super sweet, you may want to decrease the amount of sugar in the simple syrup in the recipe; it’s a matter of personal taste how sweet you like the agua to be. Mango adds a sweet and summery twist to this classic agua de fresa recipe. If you don’t like mango, you can leave it out and increase the amount of strawberries by about one-third of a pound.

recipe_agua_de_fresa_y_mango_TOSOTT

A few notes about this recipe: This particular agua fresca is a little bit thicker consistency than others due to the mango flesh. You can dilute it with additional water if you like, but the consistency of the recipe written here makes it more Colima-style. You should use yellow mangoes rather than the green and magenta-colored ones (a variety called Tommy Atkins, mostly grown in Florida, and known in Spanish as petacón because of the big-bottomed shape) usually available in most grocery stores.

The yellow mangoes you’ll find in the U.S. are mostly Ataulfo mangoes and are very similar to Manila mangoes in taste and look, and both have very thin seeds, meaning you’ll get more mango flesh. (Manila are the yellow variety most commonly available in Mexico City that we’re used to eating when we’re there.) Both Ataulfo and Manila mangoes have sweet, creamy flesh that practically melts in your mouth and are not fibrous like the Tommy Atkins variety, which can be tough if not ripe or stringy due to the fibers. Ataulfo mangoes are in season from March to July; they should be yellow to yellow-orange in color with no black spots, and they’re perfectly ripe when the flesh gives a little (just like with a peach) and the skin starts to wrinkle just a bit….

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Aguas frescas, drinks, MexMonday, Recipe agua fresca, Colima, fresas, mango, mango ataulfo, mango manila, National Strawberry Month, strawberries, Zulka

Pumpkin flan

8 · Nov 20, 2012 · 6 Comments

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.

…

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Dessert, Holiday dish, Holidays, Recipe calabaza, flan, pumpkin, Thanksgiving, Zulka

Ponche de Tamarindo

6 · Nov 8, 2012 · 9 Comments

The holidays are coming and the weather’s getting cooler, which means I’m already starting my countdown to Christmas and las posadas Navideñas in Mexico.

A few weekends ago, I attended the Kenmore blogger summit here in Chicago where I participated in a day of cooking challenges with some old and new food blogger friends. You can check out my team’s recipes at cookmore.com (but a heads up that they’re not Mexican recipes). My favorite team challenge was one where we had to create a beverage using a slow cooker. Naturally, I suggested we make a spinoff of my warm winter margarita recipe, but with a few modifications since tequila wasn’t an ingredient option.

Our creation was a spiced brandy apple cider that wowed the judges and won us the competition; my guess as to why the recipe was such a success is probably because it had more than a little piquete of brandy, wink wink. I’ve been tinkering with some new holiday recipes recently, and the challenge inspired me to adapt a ponche de tamarindo recipe with brandy that I’ve been working on for the slow cooker.

The punch has two tart elements: whole tamarind pods and flor de jamaica (hibiscus flowers), which are mellowed by the sweetness of the guava and piloncillo. The cinnamon and brandy give a woody depth, and overall, it’s a satisfying drink to warm you up on a cold night. And of course, it’d be perfect to serve for your posadas….

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Holidays, Recipe, Slow-Cooker recipes canela, cinnamon sticks, flor de jamaica, guava, guayaba, Las Posadas, Navidad, piloncillo, ponche, Posadas Navideñas, punch, slow-cooker, tamarind, tamarindo, Zulka

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¡Bienvenidos!

Hi, I'm Maura Hernández. Welcome to my kitchen! I'm an award-winning food and travel blogger, recipe developer, and former journalist sharing my passion for all things Mexico. Married to a Chilango, I've traveled Mexico extensively over the last 15 years. Here, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico! READ MORE

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