Mango Almond Jalapeno Paleta

Mango Almond Jalapeño Paleta

DIFFICULTY: Medium
DURATION: Overnight

Ingredients (Serves 10 popsicles)

4 cups (1 L) frozen mango pieces
2 cups (500 mL) original almond milk
½ cup (125 mL) roasted almond butter
4 tbsp (60 mL) honey
2 limes, juice and zest
½ - 1 whole fresh jalapeño
¼ tsp (1 mL) sea salt

Preparation

Place all ingredients into a blender and process until smooth.
Pour paleta base into popsicle molds of choice, leaving some headspace for a bit expansion during freezing, insert sticks.
Freeze solid, preferably overnight.
To remove, run the base of the mold under warm water to release popsicles. Enjoy immediately, or wrap and enjoy as a snack later.

Nutritional Info (Per Serving)

Total Fat: 7 g
Saturated Fat: 0.5 g
Sodium: 50 mg
Total Carbohydrate: 17 g
Dietary Fiber: 2 g
Total Sugars: 7 g
Protein: 3 g
Calcium: 88 mg
Iron: 1 mg
Potassium: 162 mg
Vitamin A: 13 mcg
Vitamin C: 20 mg

Notes

If preferred the jalapeño can be adjusted based on heat preference, and can be substituted with dry chili powder.

Fresh, ripe, peeled and cut mango can be used as a substitute for frozen mango pieces.

Snacking Applications: on the go, better-for-you dessert alternative

Plant-based Clean label Gluten-free

Did You Know?

In addition to almonds being a delicious ingredient in our recipes they're also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they're Growing Good.

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