Paletas

Method

1. 1 Blend ripe mangoes with coconut milk, half of the sugar, and salt until a thick paste is formed.
2. 2 Blend the strawberries separately with the remaining sugar and lemon juice, reserving a few whole strawberry pieces.
3. 3 Pour the mango layer into the mold and freeze for 1 hour until the surface is firm before pouring the strawberry layer; this way, the two layers will not mix together.
4. 4 Insert the stick when the first layer has set; if the stick is inserted into a still-liquid mixture, it will tilt.
5. 5 Freeze for a full 6 hours, then dip the mold into warm water for 10 seconds to easily remove the stick. Sprinkle chili powder on top of the mango ice cream before serving.