Recipe ·
Nance paletas with lime and chile
A simple, crowd-pleasing paleta made with nance in syrup. Easy to scale for a paletería or dessert menu.
Sweet nance, a squeeze of lime and a little chile on the outside. This is the kind of paleta people come back for.
Makes: about 10 paletas · Prep: 15 minutes · Freeze: 6 hours
Ingredients
- 2 cups nance in syrup, drained (save the syrup)
- 1 cup of the reserved syrup
- 1 cup cold water
- Juice of 2 Key limes (limón mexicano)
- A pinch of salt
- Chile-lime seasoning, to finish
Method
- Remove the pits from the nance. Set aside about 20 whole pieces.
- Blend the rest of the fruit with the syrup, water, lime juice and salt until smooth. Taste and adjust: more lime for tang, more syrup for sweetness.
- Drop two pieces of whole nance into each mold, then fill with the blended mix.
- Freeze for 1 hour, insert the sticks, and freeze for at least 5 more hours.
- Unmold and sprinkle with chile-lime seasoning just before serving.
For foodservice
The base scales in a straight line, so a batch of 100 paletas is simply this recipe times ten. Keep the blended base refrigerated and use it within 24 hours.
