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Tamarind Popsicle Recipe

Cool Off Right Now With 1 of These Refreshing Paletas de Tamarindo

The following post was originally featured on Muy Bueno Cookbook and written by Yvette Marquez-Sharpnack, who is part of POPSUGAR Select Latina.

Have you ever tasted tamarindo? My mom sold tamarindo candy in our family's neighborhood grocery store and all the barrio kids loved it, but I was not a fan. But I am a fan of agua de tamarindo. Agua de tamarino is sweet and tangy — my hubby describes it as sweet tea with lemon. I couldn't have described it better myself.

If you want agua de tamarindo this is the same recipe, but I wanted to make paletas since it is #paletaweek and some of my amigas are celebrating on their blogs by sharing paleta recipes. Be sure to look up the hashtag on Instagram to see what everyone is freezing up.


These beautiful amber colored paletas de tamarindo taste like sweet tea on a stick and are very refreshing, especially on a sweltering hot day. They're the easiest pops you'll ever make — only three ingredients. These paletas melt pretty quickly so it's best to eat them right away. Adding chunks of fruit to these paletas makes it that much better. Try chunks of mango or pineapple or if you like spice sprinkle some chili powder to the mixture.


Tamarind Popsicles (Paletas de Tamarindo)

Muy Bueno Cookbook

Tamarind Popsicle Recipe

Ingredients

  1. 15 tamarind pods
    4 1/2 cups water
    3/4 cups sugar

Directions

  1. Remove hard outer shells from tamarind pods.
  2. Bring tamarind pods and water to a boil.
  3. While the tamarind is boiling mash them with a potato masher.
  4. Remove from heat, cover, and let steep for about 30 minutes.
  5. Using a colander strain the liquid, discard peels, strings, and seeds, and add sugar.
  6. Pour into 10 3-ounce ice-pop molds.
  7. Transfer molds to the freezer and freeze until slushy, about 30 minutes.
  8. Insert a popsicle stick into each mold and freeze until pops are solid, about 3 hours more.
  9. To release ice pops from molds, run the bottom of the molds briefly under warm water.
Image Source: Muy Bueno Cookbook
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