Mangonada Popsicles

 Ingredients:

2-1/2 cups orange juice
juice of 1 lime
2-1/2 cups mango chunks
1/3 cup chamoy
tajin

Combine orange juice, lime juice, and mango in a blender and puree until smooth.

Drip chamoy down the sides of popsicle molds and divide puree between them. Sprinkle with tajin and freeze.

Unmold popsicles and dip the tips into tajin.

Mango Kiwi Raspberry Popsicles

Ingredients:

2 kiwis
1 small mango
1 pack of raspberries
agave, to taste

Blend the kiwis with enough water to run them in the blender, adding agave.

Divide between popsicle molds, add the sticks and freeze.

Repeat steps with remaining fruits, adding the layers and freezing in between.

Tahini Raspberry Popsicles

Ingredients:

1 tablespoon sesame seeds, toasted (optional)
2 cups coconut milk
1/3 cup tahini
1 tablespoon rosewater
1/4 cup honey
1 teaspoon vanilla
a pinch of salt
2/3 cup raspberries
1 teaspoon orange blossom water
1 tablespoon honey

Sprinkle sesame seeds into popsicle molds.

Combine coconut milk, tahini, rosewater, honey, vanilla, and salt. Pour into molds, filling 3/4 of the way. Freeze until the surface is solidified.

In a blender, puree raspberried, orange blossom water, and honey. Thin with some more coconut oil as needed. Pour over the frozen tahini and freeze until completely solid before unmolding.

Pecan Paletas

Ingredients:

1-1/2 cup pecans, chopped
3 cups evaporated milk
14 ounces condensed milk
2 teaspoons vanilla

Combine all ingredients in a blender. Adjust sweetness as needed. Pour into popsicle molds and freeze overnight.