Mango Chili Lime Paletas with Toasted Coconut

Ingredients

• 3 large, cubed large ripe mangoes
• 1/3 cup cup honey
• 2, zested and juiced whole limes
• 1.5 tsp tsp chili powder
• 1/4 tsp tsp flaky sea salt
• 1/4 cup cup water
• 1/3 cup, toasted cup coconut flakes
• 1 cup, sliced cup fresh strawberries

Instructions

1. 1

   Make the chili-lime syrup: warm the honey, water, chili powder, and salt in a small saucepan over low heat for 3-4 minutes until fully combined, then stir in the lime zest and juice. Cool completely.

2. 2

   Blend the mango cubes until completely smooth, then whisk in the cooled syrup.

3. 3

   Toast the coconut flakes in a dry skillet over medium heat, stirring constantly, for 2-3 minutes until golden. Watch closely — they burn fast.

4. 4

   Fill four popsicle molds two-thirds full with the mango base, drop in a few strawberry slices, then top with the remaining base, leaving a little headroom.

5. 5

   Sprinkle toasted coconut flakes into each mold and tap the molds on the counter to release air bubbles.

6. 6

   Insert sticks and freeze for at least 5 hours, ideally overnight.

7. 7

   To unmold, run the molds under warm water for 15-20 seconds and pull gently.

8. 8

   Serve immediately with the remaining sliced strawberries alongside.