Recipe

Step 1: Combine the sugar, water, and chili pieces in a small pot and cook over medium heat, stirring, until the sugar has dissolved. Remove from the heat, allow to cool, and strain. Stir in the mango purée and the lime juice. In a medium bowl, toss together the mango pieces with the chili powder.

Step 2: Divide the chili-coated mango chunks among ice pop molds or wax-lined paper cups, then pour the mango purée mixture over the top. Freeze until beginning to set, 3-4 hours. Insert the sticks. Let freeze for at least 3 hours more, and then unmold as directed or peel off the paper cups.

Step 3: If you prefer to use the chili powder on the outside, unmold the pops and allow to thaw slightly (so the chile powder will stick to it), place the chili powder in a shallow bowl, then dip the pops in to coat.

Makes 6 to 8 pops

Reprinted with permission from Fany Gerson’s My Sweet Mexico (2010 Ten Speed Press).