Tamarind Paletas (Chilli Tamarind Ice Lollies)
Why this recipe works
- Bright, balanced sharpness: Tamarind and lime bring a clean sour note, while sugar rounds the flavour so the lollies taste refreshing rather than harsh.
- Refreshing frozen finish: The sweet-sour base freezes into a vivid, palate-cleansing ice lolly with enough salt and chilli to keep the flavour lively.
- Built for advance prep: The mixture needs only a short active preparation before freezing, making it easy to keep a batch ready for serving straight from the freezer.
Get the most out of this recipe
Adjust the heat
- For a gentler chilli note: Reduce the ancho chilli powder or swap it for smoked paprika, which keeps a smoky flavour without much heat.
- For more heat: Increase the chilli gradually and taste the mixture before freezing, as cold temperatures soften flavour perception.
- Keep the sour-sweet balance: If you add more chilli, check the lime, sugar and salt too; the best paletas taste sharp, sweet, salty and spicy in balance.
Timing notes
- Cool before freezing: Let the tamarind mixture reach room temperature before filling the moulds so it freezes evenly and does not warm the freezer.
- Allow a full freeze: Freeze until completely solid; the centre should be firm before unmoulding or the lollies may break.
- Serve straight from the freezer: Paletas are best eaten while fully frozen, especially because the tamarind base softens quickly at room temperature.
Ingredient notes
- Choose smooth tamarind pulp: A smooth pulp dissolves more easily into the warm syrup and gives the paletas a cleaner texture.
- Why ancho works: Ancho chilli powder adds gentle warmth and a rounded, smoky-fruity character rather than sharp heat.
- Adjust the tartness: Tamarind varies in sharpness, so taste the mixture before freezing and add extra lime only if you want a brighter finish.
Authenticity notes
- Paleta-style frozen treat: Paletas are Mexican ice lollies often made with bold fruit, spice or sweet-sour flavours rather than a plain sugary base.
- Chilli and tamarind pairing: Tamarind with chilli, lime and salt is a familiar Mexican flavour combination, valued for its contrast of sourness, sweetness and heat.
Equipment you'll need
Ingredients
Instructions
- Put the caster sugar and water in a saucepan and warm over a medium heat, stirring, until the sugar dissolves. Bring to a gentle simmer for 1 minute, then take off the heat.
- Whisk in the tamarind pulp until fully dissolved and smooth. Squeeze in the lime juice, then whisk in the ancho chilli powder and fine sea salt. Taste and adjust with a little more lime juice if you want it sharper.
- Leave the mixture to cool to room temperature. Pour into ice lolly moulds and freeze for at least 6 hours, or until solid.
Recipe notes
Tips
- For a smoother texture, whisk the mixture well while it is still warm so the tamarind fully dissolves before cooling.
- If your tamarind pulp is very tart, add a little extra caster sugar and re-warm briefly to dissolve it, then cool again before freezing.
Substitutions
- Replace ancho chili powder with smoked paprika for a milder, smoky heat.
- Replace caster sugar with agave syrup for a softer sweetness; whisk it in off the heat so it dissolves fully.
Storage
- Keep the paletas in the freezer, ideally removed from the moulds and stored in an airtight container. Best within 2 weeks for the brightest flavour.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 6 servings
- Total time: 6h 10min (10min active)
- Difficulty: Easy
- Cuisine: Mexican
Plan your meals and get a complete grocery list automatically.
Add to meal plannerGot ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Mango Kulfi
Dense mango kulfi with reduced milk and cardamom
Tamarind Candy Paletas (Tamarind Ice Lollies with Chilli and Lime)
Tangy tamarind paletas with chilli and lime
Sorbetto al Limone e Basilico (Lemon and Basil Sorbet)
Italian lemon and basil sorbet churned smooth and frozen
Paletas de Mango con Chile (Mango Chilli Ice Lollies)
Mango and lime ice lollies with a pinch of chilli
Vacherin Glacé (Meringue and Ice Cream Dessert)
Frozen dessert of meringue, vanilla ice cream and raspberries
Icebox Cake with Whipped Cream and Berries
Chilled icebox cake where whipped cream softens biscuits into a sliceable dessert
Queen of Puddings (Breadcrumb Custard with Jam and Meringue)
Breadcrumb custard baked with jam and meringue
Brioche Perdue (French Toast with Crème Fraîche and Maple Syrup)
Custard-soaked brioche French toast with crème fraîche and maple syrup
Risalamande (Danish Almond Rice Pudding with Cherry Sauce)
Danish almond rice pudding served with cherry sauce
Chocoflan (Chocolate Cake with Vanilla Flan)
Caramel chocoflan with vanilla flan and chocolate sponge
Île Flottante (Floating Island Meringue with Vanilla Custard)
Poached meringue floating on vanilla custard with caramel
Gelato al Limone (Italian Lemon Gelato)
Italian lemon gelato made with fresh zest and juice
Tamarind Agua Fresca (Sweet-Sour Tamarind Drink)
Sweet-sour tamarind agua fresca served chilled over ice
Thai-Style Tamarind Iced Tea
Tamarind iced tea with black tea and lime
Agua de Jamaica (Hibiscus Tea) with Lime
Chilled hibiscus tea drink sweetened and finished with lime
Thai Lime Soda (Nam Manao Soda)
Fizzy Thai lime soda served over ice
Salted Lime Soda
Fizzy lime drink with sugar, salt and ice
Caipirinha (Brazilian Lime Cocktail)
Caipirinha with muddled lime, caster sugar, cachaça and ice
You might also like
Pork Tenderloin with Dijon and Tarragon Sauce
Seared pork tenderloin with Dijon and tarragon cream sauce
Pollo alla Romana con Peperoni (Chicken with Peppers and Tomatoes)
Roman style chicken simmered with peppers, tomatoes and rosemary
Pato en Mole de Ciruela (Duck in Plum Mole)
Braised duck legs in smooth plum mole with sesame
Nem Ran Hanoi (Vietnamese Fried Spring Rolls)
Crisp fried spring rolls with pork, prawns and glass noodles
Khanom Chan (Layered Coconut Dessert)
Steamed Thai layered coconut dessert scented with pandan
Mango Sticky Rice
Sticky coconut rice served with ripe mango
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
WMF Mini Saucepan 16 cm with Lid
- High-quality stainless steel
- Even heat distribution
- Higher price point
T-fal Specialty Nonstick Handy Pot with Glass Lid 3 Quart
- Easy food release
- Dishwasher safe
- Not induction compatible
All-Clad Tri-Ply Stainless Steel Saucepan
- Excellent heat control
- Premium build quality
- Expensive
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
