Show 432, July 3, 2021: Ericka Sanchez with Aguas Frescas & Paletas

Ericka Sanchez of Nibbles and Feasts

“Creator of the award-winning website Nibbles and Feasts, Ericka Sanchez delivers a refreshing take on Mexican drinks and popsicles, just in time for Summer in her new cookbook, Aguas Frescas & Paletas – Refreshing Mexican Beverages and Frozen Treats, Traditional and Reimagined. Aguas Frescas and Paletas highlights 40 amazing treats that use less sugar than the traditional recipes, and adds unique flavor twists into the mix alongside nostalgia-inducing classics.”

“Ranging from familiar flavors like horchata and lime to more unique combinations like Hibiscus & Spiced Orange, Mint Blackberry, and Avocado Coconut the recipes in Aguas Frescas & Paletas use refreshing, simple ingredients that can be found at your local supermarket.”

“Ericka Sanchez is a recipe developer, food stylist, and the creator of the award-winning culinary website nibblesandfeasts.com. Ericka’s cooking style is inspired by her life as a bicultural Latina living in California and her cherished memories in the kitchen with her grandmother and mother in Mexico. Ericka was born in Torreón Coahuila, Mexico, and immigrated with her family to El Paso, Texas, at eight years old.”

Ericka has graciously shared her recipe for Mango & Chamoy Pops with us. It’s in the “Recipes” area of the SoCal Restaurant Show’s Website.

Ericka Sanchez joins us Mango & Chamoy Pop in hand.

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Mango and Chamoy Pops

by Ericka Sanchez
Nibbles and Feasts
Courtesy of Aguas Frescas & Paletas

Ingredients

  • 3 cups Ataulfo mango (about 5 mangoes), divided
  • 2 tablespoons freshly squeezed lime juice
  • 1⁄2 cup pure cane sugar
  • 1⁄4 cup water
  • 2 tablespoons chamoy sauce
  • 1 teaspoon chili lime salt

Directions

Add 2 1⁄2 cups mango, lime juice, sugar, and water to blender. Blend until smooth. Set aside 2⁄3 cup of mango mixture.

Place the rest of the mango mixture in a small bowl. Stir in chamoy sauce and chili lime salt.

Chop remaining 1⁄2 cup mango into half-inch cubes.

Divide mango cubes into popsicle molds. Layer plain mango mixture and chamoy mango mixture in each mold, alternating between mixtures. Push mixtures in the mold with a spoon to make swirls. Cover and insert popsicle sticks. Chill overnight.

Spoon mixture into popsicle molds. Cover and insert popsicle sticks. Freeze at least 4 hours or until firm.