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Refreshing Mexican Paleta de Sandía with Chili and Himalayan Salt

Mexican Paleta de Sandía - featured image
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A vibrant and refreshing homemade watermelon paleta with a perfect balance of sweet, spicy, and salty flavors, enhanced by chili powder and Himalayan salt. Easy to make and perfect for summer gatherings.

Ingredients

Scale
  • 4 cups (600g) fresh watermelon, cubed and seeds removed
  • 2 tablespoons (30 ml) fresh lime juice
  • 1 teaspoon chili powder (preferably mild ancho or guajillo)
  • ½ teaspoon Himalayan pink salt
  • 1 tablespoon agave syrup or honey (optional)
  • ½ cup (120 ml) water

Instructions

  1. Prepare the watermelon by cutting about 4 cups (600g) into chunks, removing seeds as much as possible.
  2. Place watermelon chunks in a blender or food processor. Add 2 tablespoons (30 ml) fresh lime juice, ½ cup (120 ml) water, and 1 tablespoon agave syrup or honey if using. Blend until smooth and slightly frothy, about 1-2 minutes.
  3. Sprinkle in 1 teaspoon chili powder and ½ teaspoon Himalayan pink salt. Pulse the blender a few times to combine evenly. Taste and adjust chili powder if desired.
  4. Pour the mixture into popsicle molds, leaving room at the top for expansion. Insert sticks and place molds in the freezer.
  5. Freeze for at least 4-6 hours or ideally overnight.
  6. To unmold, briefly run warm water over the outside of the molds for 10-15 seconds, then gently pull out the paletas and enjoy.

Notes

Use ripe watermelon for best sweetness to reduce or skip added sweetener. Start with less chili powder and salt to balance flavors. Lightly grease popsicle molds with neutral oil for easier unmolding. Let paletas sit at room temperature for 1-2 minutes before eating to soften edges.

Nutrition

Keywords: paleta de sandía, watermelon popsicle, Mexican paleta, chili powder, Himalayan salt, summer treat, homemade paletas, refreshing dessert

Find it online: https://merrymorsel.com/refreshing-mexican-paleta-de-sand-i-a-recipe-easy-homemade-chili-himalayan-salt-treat/