YES! You can make a sriracha popsicle. In the great history of paletas, mixing spicy and sweet is a grand tradition. My husband, Carleton, adores sriracha sauce… he puts it on everything from eggs to ice cream, literally every single day.
So being that my latest obsession is with popsicle recipes, I took it upon myself to create a sriracha popsicle for his birthday last week. Get the mango-coconut-sriracha pop recipe after the jump…
Mango Sriracha Popsicles
This recipe makes 10-12 pops
2 cups mango chunks, frozen or fresh
1 can coconut milk
1 tbls sriracha
1/3 cup simple syrup (1/3 cup water and 1/3 cup sugar brought to a boil then cooled)
Mix all ingredients together, then blend in a blender. If the blender creates foam, let sit for an hour then skim the foam. you don’t ant foam creating air bubbles in your pops.
Speckle molds with sriracha on each side, then toss in a few pre-roasted sesame seeds.
Fill molds with mango-coconut mixture to 1/4″ from the top, then add more roasted sesame seeds to within 1/8″ of the top.
Freeze for one hour, then add sticks. If you are using a mold with a stick-holding topper, it helps to soak the sticks in warm water for an hour before hand (the wood sucks in the moisture and grows, so it won’t sink down into the mold).
Freeze fully, at least 4-6 hours, but preferably overnight.
Run the molds under hot water for 30 seconds, then yank each pop to release it from the mold. Wrap in wax or poly bags until serving time. Pops are good for six weeks or so. YUM.
Yes, sriracha popsicles is a thing and trust me, I experimented with them one million ways, and this one turned out the most edible. Let me know what you think in the comments.