Mango Almond Jalapeno Paleta

  • Yield: 10 servings


Created by Chef Christine Farkas of IHeart Food Consulting on behalf of the Almond Board of California. On the go, better-for-you dessert alternative!


  • 4 cups frozen mango pieces
  • 2 cups unsweetened almond milk
  • ½ cup roasted almond butter
  • 4 tablespoons honey
  • 2 limes, juice and zest
  • ½ – 1 whole fresh jalapeno
  • ¼ tsp 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.

nutrition facts

Based on 10 servings

Per serving:

  • Calories100
  • Total Fat7g
  • Sodium50mg
  • Total Carbohydrate17g
  • Dietary Fiber2g
  • Protein3g
  • Calcium 88mg
  • Iron1mg
  • Potassium162mg
  • Vitamin A13mcg

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