Tamarind Candy Paletas (Tamarind Ice Lollies with Chilli and Lime)
Why this recipe works
- Sweet-sour balance: Tamarind brings natural sharpness, while sugar softens the acidity and lime keeps the flavour bright.
- Clean, refreshing finish: Straining the tamarind mixture gives the paletas a smoother texture and a cleaner frozen bite.
- Easy to adjust: The chilli level and final pinch of salt can be adjusted to make the paletas milder, hotter or more sharply balanced.
- Made for the freezer: The base can be prepared in advance and frozen until needed, making these ideal for warm-weather entertaining.
Get the most out of this recipe
Adjust the heat
- For less heat: Reduce the chilli powder so the tamarind and lime stay prominent without a strong spicy finish.
- For more kick: Add a little extra chilli powder after simmering, tasting before freezing so the heat remains balanced.
- Keep the flavour rounded: A small pinch of salt helps sharpen the sweet, sour and spicy notes rather than making the paletas taste salty.
Timing notes
- Cool before freezing: Let the tamarind base cool fully before pouring it into the moulds to help it freeze evenly.
- Chill the base first: Starting with a cold mixture shortens the freezing time and helps the paletas set with a cleaner texture.
- Serve straight from frozen: Unmould the paletas just before serving, as the sugar and tamarind make them soften quickly at room temperature.
Ingredient notes
- Tamarind paste varies: Some tamarind pastes are sharper or more concentrated than others, so taste the base before freezing and adjust with sugar, lime or salt as needed.
- Use chilli powder carefully: Hot chilli powder can vary widely in strength; add it gradually if you prefer a gentler paleta.
- Lime sharpens the finish: Adding the lime off the heat preserves its fresh citrus edge and keeps the tamarind from tasting flat.
Texture tips
- Strain for a smoother finish: Press the mixture through a sieve to remove fibres and any undissolved tamarind solids before freezing.
- Dissolve the sugar fully: Stir the sugar into the water until dissolved before adding the tamarind paste to avoid a gritty texture.
- Leave space in the moulds: A little headspace allows the mixture to expand as it freezes and helps the paletas hold their shape.
Equipment you'll need
Ingredients
Instructions
- Put the water and caster sugar in a saucepan over medium heat and bring to a gentle simmer, stirring until the sugar dissolves. Whisk in the tamarind paste until smooth, then simmer for 3 to 4 minutes, stirring often, until slightly thickened and glossy.
- Take the pan off the heat and whisk in the hot chili powder and fine sea salt. Squeeze in the lime juice, then taste and adjust with a pinch more salt if needed for balance.
- Strain the mixture through a sieve into a jug, pressing to extract as much liquid as possible. Leave to cool to room temperature, then chill until cold.
- Pour the cold tamarind mixture into lolly moulds, leaving a little headspace for expansion. Freeze until firm.
Recipe notes
Tips
- For a smoother, less pulpy finish, strain twice: once while warm and again after chilling.
- If the paletas are hard to unmould, dip the outside of the mould briefly in warm water for 5 to 10 seconds, then pull gently.
- If serving to young children or anyone sensitive to heat, reduce the hot chili powder; the paletas should still taste bright and tangy.
Substitutions
- Replace caster sugar with light brown sugar for a deeper, toffee-like sweetness.
- Replace lime with lemon for a sharper citrus edge.
Storage
- Keep frozen in the moulds or unmould and store in an airtight container, separating layers so they do not stick. 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 pieces
- Total time: 5h 5min (20min active)
- Difficulty: Easy
- Cuisine: Mexican
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Tamarind Paletas (Chilli Tamarind Ice Lollies)
Tamarind and chilli ice lollies with lime
Vacherin Glacé (Meringue and Ice Cream Dessert)
Frozen dessert of meringue, vanilla ice cream and raspberries
Paletas de Mango con Chile (Mango Chilli Ice Lollies)
Mango and lime ice lollies with a pinch of chilli
Sorbetto al Limone e Basilico (Lemon and Basil Sorbet)
Italian lemon and basil sorbet churned smooth and frozen
Mango Kulfi
Dense mango kulfi with reduced milk and cardamom
Semifreddo al Pistacchio (Italian Pistachio Frozen Dessert)
Italian pistachio semifreddo made with whipped cream, frozen until sliceable
Tarta de Manzana Española (Spanish Apple Tart)
Spanish apple tart with custard and apricot glaze
Blueberry Buckle (Sponge Cake with Crumble Topping)
Blueberry sponge cake with a crumble topping
Madeleines de Commercy (French Shell Cakes)
French shell cakes with lemon zest, vanilla and icing sugar
Revani (Greek Semolina Syrup Cake with Lemon)
Greek revani semolina cake soaked in lemon syrup
Air Fryer Chocolate Cake
Small chocolate cake baked in the air fryer with icing.
Rasgulla (Chenna Balls in Sugar Syrup)
Soft rasgulla chenna balls simmered until spongy in sugar syrup
Paletas de Mango con Chile (Mango Chilli Ice Lollies)
Mango and lime ice lollies with a pinch of chilli
Tarta de Tamarindo (Tamarind Tart with Lime)
Sweet pastry tart with tangy tamarind and lime filling
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
Light Spanish Flan (Caramel Custard)
Light Spanish flan with caramel sauce
Air Fryer Tofu and Vegetables
Crispy tofu and vegetables cooked quickly in the air fryer.
Modern Bratwurst Traybake with Potatoes, Apple and Mustard
Bratwurst traybake with potatoes, apple, onion and sauerkraut
Modern Tortilla Española Bowl with Garlic Aioli
Tortilla española style bowl with potatoes, eggs and garlic aioli
Lingonberry-Glazed Chicken Thighs with Thyme
Chicken thighs simmered in a tangy lingonberry and thyme glaze
Modern Coconut Rice Bowl
Coconut basmati rice with mustard seeds and curry leaves
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.
