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Mango Almond Jalapeno Paleta

Created by Chef Christine Farkas of IHeart Food Consulting on behalf of the Almond Board of California.



Serves: 10 popsicles
  • 4 cups (1 L) frozen mango pieces
  • 2 cups (500 mL) original almond milk
  • ½ cup (125 mL) roasted almond butter
  • 4 tbsp (60 mL) honey
  • 2 limes, juice and zest
  • ½ - 1 whole fresh jalapeno
  • ¼ tsp (1 mL) sea salt
  1. Place all ingredients into a blender and process until smooth.
  2. Pour paleta base into popsicle molds of choice, leaving some headspace for a bit expansion during freezing, insert sticks.
  3. Freeze solid, preferably overnight.
  4. To remove, run base of the mold under warm water to release popsicles. Enjoy immediately, or wrap and enjoy as a snack later.
Nutritional Info
Per Serving
Total Fat 7g
Saturated Fat .5g
Sodium 50mg
Total Carbohydrate 17g
Dietary Fiber 2g
Total Sugars 7g
Protein 3g
Calcium 88mg
Iron 1mg
Potassium 162mg
Vitamin A 13mcg
Vitamin C 20mg
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good. - If preferred the jalapeno can be adjusted based on heat preference, and can be substituted with dry chili powder
- fresh, ripe, peeled and cut mango can be used as a substitute for frozen mango pieces
Snacking Applications: on the go, better-for-you dessert alternative
Features: plant-based, clean label, gluten-free