IPA Mango and Chili Paletas
The hops’ citrusy flavors of orange and grapefruit compliment the mango tropical essence, and to balance out the sweetness, a touch of dried chili is used. These Paletas are refreshing and therapeutic on a summer day.
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Jul 2012 | Issue #66
Makes: 8 popsicles
For more Paletas flavors and ideas, check out these recipes:
Coconut Porter Paletas with Cocoa Nibs and Toasted Coconut
Apricot | Orange | Ginger | IPA Paletas
Rodenbach Grand Cru and Cherry Paletas
Ingredients
- 12 ounce IPA such as Firestone Walker Brewing Co. Union Jack IPA, Ballast Point Brewing co. Pineapple Sculpin IPA or Ballast Point Brewing Co. Ginger Big Eye IPA
- 2 ounce simple syrup, recipe here
- 1/3 - 1/2 cup mango, ripe, peeled, seeded and diced fine
- 1/2 teaspoon dried ancho chili, ground
- 1 pinch salt, kosher
Servings: servings
Units:
Instructions
- In a liquid measuring cup, add the simple syrup and top with the beer, mixing together until incorporated. Pour 1 inch of the beer syrup into each popsicle mold, and place into the freezer for 30 – 45 minutes to set. Remove from the freezer and divide the diced mango between the molds, then sprinkle in a pinch or two of the ancho powder and a few grains of salt. Fill the molds 3/4 full or to the fill line in the mold, add in the top or stick into each and put back in the freezer. Freeze until firm, from about 5 hours to overnight.
Recipe Notes
Recipe Variations:
With so many different types of India Pale Ales on the market, the options for these Paletas' are endless. Here are a few ideas, with just a change of the Beer:
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