Home Recipes Mango Almond Jalapeno Paleta

Mango Almond Jalapeno Paleta

This delight was created by Chef Christine Farkas of IHeart Food Consulting.

Featuring California Almonds

Ingredients

1 L	frozen mango pieces
500 ml	original almond milk
125 ml	roasted almond butter
60 ml	honey
2	limes, juice and zest
½ - 1	whole fresh jalapeno
1 ml	sea salt

Step 1
Place all ingredients into a blender and process until smooth.
Step 2
Pour paleta base into popsicle molds of choice, leaving some headspace for a bit expansion during freezing, insert sticks.
Step 3
Freeze solid, preferably overnight.
Step 4
To remove, run base of the mold under warm water to release popsicles. Enjoy immediately, or wrap and enjoy as a snack later.

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