Chocolate-Dipped Tequila Mango Chile Paletas – a delicious recipe with mangoes, tequila, lime, chocolate chips, coconut oil, chile powder. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
In a bowl, combine the mango and tequila. Cover and let soak overnight. Pour into blender and puree until smooth. Add the lime juice and pulse to combine. Pour into popsicle molds, insert a popsicle stick, and freeze until solid, about 6 to 8 hours.
2
In a small bowl combine the chocolate chips and coconut oil. Microwave in fifteen second intervals - stirring in between each - until melted and smooth. Pour into a tall skinny glass (that's wide enough to fit the paletas).
3
Remove the paletas from the molds. If the paletas stick, run the molds under hot water for a few seconds then try again. Working quickly, dip each paleta a few inches into the chocolate and then sprinkle with chile powder. Place on a parchment lined baking sheet and freeze for a few more minutes until ready to serve.
187
kcal
Calories
8
g
Fat
28
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 ripe mangoes, peeled, cored, and roughly chopped, 1/2 cup tequila, juice of one lime, 1/2 cup chocolate chips, and more.
Yes, Chocolate-Dipped Tequila Mango Chile Paletas falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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