- 1 cups water
- 1/2 cup sugar
- 1 small jalapeño, split lengthwise, seeds removed
- 2 large mangos, peeled and cut into chunks
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons chile powder
- 1/2 teaspoon salt
Combine the water and sugar in a small saucepan. Cook, stirring, over medium heat until comes to a boil and the sugar has dissolved. Add jalapeño, lower heat and simmer for 5 minutes. Let cool to room temperature. Strain through a fine-mesh sieve, then stir in the lime juice.
Finely dice about 1/4 cup of mango, mix with chile powder and salt, and set aside. Blend the remaining mango withe the syrup and lime juice until smooth.
Divide the mixture among molds, leaving room for adding the diced mango. If using conventional molds, do not snap on the lid yet. Freeze until has a slushy consistency, approximately 30 minutes. Next, distribute the diced chunks of mango into the molds and push down gently with an ice pop stick for evenness.
These are crazy good!