RECIPE: DIY Mexican Paletas, Perfect For Parties

by Rachel Collier
  • Total Time: 1 hr 40 mins
  • Cook: 90 Mins
  • Prep: 10 Mins
  • Serves: 4-6
  • Level: Beginner


For Cashew Chili Chocolate Paletas

●      1 cup of organic chocolate milk, 2% fat or higher

●      1 tsp ancho chili powder

●      1 tsp cocoa powder

●      1 cinnamon stick

●      ¼ cup of crushed cashews

For Blueberry Lime Basil Paletas

●      4 cups of fresh blueberries

●      ½ cup water

●      ½ cup sugar

●      3 tbsp lime juice

●      2 tbsp fresh basil, coarsely chopped

For Strawberry & Black Pepper Paletas

●      1 cup of heavy cream

●      ½ cup sugar

●      4 cups of fresh ripe strawberries

●      1 tbsp fresh black cracked pepper

Mexican paletas, aka, frozen ice pops with a spicy twist, are the perfect party pleaser. No longer just for summer (we're loving them for fall & Halloween, too!), these trendy popsicles are full of fresh fruits and unique flavor combinations — think cashew chili or strawberry with black pepper pops. You can find paletas in restaurants and stand-alone “pop-up stands" (pun intended!) across the U.S., but they're also fun to make yourself at home.
To craft your own, you’ll need a popsicle-making kit, a blender, and parchment paper. Try a basic option like these Tovolo Groovy Ice Pop Molds (, $11.99), or for a quick-freeze treat, our favorite option is the Zoku Quick Pop Maker (Williams Sonoma, $49.99). Note that the exact ingredient amounts will vary based on your popsicle maker.

Here's some of our favorite clever flavor combinations, perfect for a party!


For Cashew Chili Paletas
  1. Combine chocolate milk, chili powder, cocoa, and cinnamon stick in a saucepan over medium heat. It’s important that you do not boil the milk. Remove cinnamon stick and transfer to a bowl and refrigerate.
  2. Once fully cooled, transfer to popsicle molds and freeze.
  3. Sprinkle crushed cashews onto parchment paper over a small baking sheet.
  4. Remove popsicles from molds. You may need to run the base under cold water. Once removed, run the top half each pop under cold water for 3 seconds, then press each side of the popsicle into the cashew mix. Return to the freezer on parchment paper for 30 minutes. Serve immediately or transfer to a plastic freezer bags until ready to enjoy. 
For Blueberry Lime Basil Paletas
  1. Dissolve sugar into water in a saucepan. Cool in the fridge
  2. Pour sugar water and the rest of the ingredients into a blender and mix until smooth.
  3. Freeze in popsicle molds and enjoy!

For Strawberry & Black Pepper Paletas

  1. Stir sugar into heavy cream in a medium mixing bowl, sweeten to taste
  2. Pulse strawberries in blender until roughly chopped. Mix into cream
  3. Stir in cracked black pepper and pour into popsicle molds
  4. Freeze and enjoy!
WATCH on Z Living: Healthy Gourmet, where nutritionist Julie Daniluk and chef Ezra Title join forces and battle between taste and nutrition, helping home cooks create nutritious and tasty meals that can feed a crowd. See a sneak peek here.

Tell us in the comments: Have you make paletas in your home kitchen? What unique flavor combinations did you use?

Related Articles

Join The Conversation