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Diablito Popsicle

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Diablito Popsicle

nowayjosecuisine564.194 months agoWaivio2 min read

Diablito Popsicles are the perfect blend of sour, sweet, and spicy flavors that will transport you to the streets of Mexico. This vibrant and refreshing snack, traditionally served in shaved ice cups, is now yours to enjoy as a homemade popsicle. Perfect for those who love a kick of spice with their sweet treats!

Ingredients

🌿 15-20 Tamarinds
🍋 Zest of 1 lime
🍬 1/2 cup sugar
💧 4 cups water
🍋 1 cup lime juice
🌶️ 1 cup chamoy
💧 3 cups additional water
🌶️ 1 cup tajin

Instructions

1- Prepare the Tamarinds:

Start by peeling all the tamarinds, removing any strips attached to the pulp. If there is any dust or powder on the tamarinds, rinse them before peeling.

2- Cook the Tamarind Mixture:

In a pot, combine the peeled tamarinds, lime zest, sugar, and 4 cups of water.
Bring the mixture to a boil. Once boiling, allow it to continue for about a minute before removing it from the heat to cool.

3- Strain the Tamarind Pulp:

Strain the contents of the pot into a bowl. Use a spoon or your hand to press down the pulp through the strainer, separating the seeds and collecting as much pulp as possible.

4- Mix the Ingredients:

In a pitcher, mix the obtained tamarind pulp with lime juice, chamoy, an additional 3 cups of water, and tajin. Stir well.

5- Prepare the Popsicle Molds:

Optional: If desired, add some chamoy and tajin to the bottom of each popsicle mold for extra flavor. Freeze for about an hour before adding the tamarind mixture.

6- Freeze the Popsicles:

Pour the tamarind mixture into popsicle molds, insert sticks, and freeze for at least 5 hours or until fully set.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 5 hours 30 minutes
Servings: Makes approximately 10 popsicles
Equipment: Pot, Strainer, Bowl, Spoon, Pitcher, Popsicle molds

Cooking Tips:

Adjust the amount of chamoy and tajin based on your spice tolerance.
For more intense flavors, let the tamarind mixture sit for longer before pouring into the molds.

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