You read well. As if summer wasn’t already on fire, I decided to add a spicy touch to a Mexican staple: Hot Cheetos. Mango paletas have never been hotter!
Fiery Paletas inspired in mangonadas
The Flamin’ Hot Cheetos craze has invaded pretty much every type of dish: from macaroni & cheese to elotes to donuts!
And ever since I experimented with them for a sugar cookie recipe a few months ago (yup!) I had been wanting to add them to something else. So, when I ventured into making paletas inspired by “mangonadas” or “mangoneadas” (a Mexican staple treat made with mango, chamoy, chili, lime, and salt), I knew they would be a perfect match.
Instead of the usual chili powder, which I think consists of mostly ancho chili, I used crushed Flamin’ Hot Cheetos for my mango paletas. Not only do the bright yellow and red tones make for a gorgeous popsicle, they turned out to be delicious!
The lime and chamoy flavors get along really well with the Cheetos and, if you’re like me and “te gusta enchilarte” (you like spicy things), you can always dip the paletas in more crushed Hot Cheetos!
Hope you can try these at home (find the recipe below!) and let me know what you thought about them in the comments.
If you’re in the mood for more paletas, you can also check out these arroz con leche popsicles; pretty much the creamy and sweet opposite to these Hot Cheetos Mango Paletas, but a delightful treat as well!
Hot Cheetos Mango Paletas
Ingredients
- 1.5 Manila mango or a big mango of your preference
- 1.5 tbsps of sugar
- ¼ cup of water juice of 1.5 limes (about 3 Tbsps)
- ¼ cup of chamoy
- 1 cup of Flamin' Hot Cheetos, crushed, instead of chili powder
Instructions
- Cut the mangoes in thick, long slices. Then peel the mango slices by sliding them carefully using a glass. This trick will help you to carve most of the mango pulp.
- Crush the Hot Flamin' Cheetos
- Put in a blender the mango slices, Hot Flamin' Cheetos powder, lemon juice, and water. Blend well until you get a juice-like mix.
- To prepare the popsicles, add a tablespoon of chamoy first into each mold. Then, add the hot mango mix you made with your blender. Fill only 3/4 of the mold, so that you can add a thin layer of chamoy and a teaspoon of Hot Flamin' Cheetos powder.
- Add a final layer with the hot mango mix. You can tap the popsicles mold against the countertop a few times to assure there aren't bubbles inside
- Cover each popsicle with their lids and put them for 6 to 8 hours in the freezer
Video
If you liked this Hot Flamin’ Cheetos Mango Paletas recipe, you might like some of my other dessert recipes too. You can check them here.
And remember, if you try this recipe and want to share your pictures, remember to tag me @lacooquette on Instagram. I’d love to share your pictures on my IG stories.
Note: This article was originally published on August 14, 2017.
My cousin, a Hot Cheeto addict, is going to LOVE these! Gracias por compartir esta receta tan divertida.
XO,
Lola