Skip to Content

Cucumber-Chili Mexican Paletas

  • Save Recipe
  • Prep 10 min
  • Total 4 hr 10 min
  • Servings 9
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
These paletas are the perfect combination of spicy, sweet and cool. The fresh cucumber pairs surprisingly well with the zip of jalapeño pepper and the sweetness is offset by a dash of lime juice. Top it all off with a pinch of chili powder and you’ve got the coolest new way to chill out this summer.
by: Girl vs Dough
Updated Jan 22, 2020
  • Save
  • Share
  • Keep Screen On


  • 3 cups peeled, seeded and diced cucumber, plus 1/2 unpeeled cucumber chopped into 1/2-inch chunks
  • 1/2 fresh jalapeño pepper, seeded and diced
  • 1/4 teaspoon chili powder
  • 2/3 cup granulated sugar
  • 1/3 cup lemon or lime juice
  • 9 (3 oz.) paper cups
  • Popsicle sticks


  • 1
    In a blender, combine 3 cups cucumber, jalapeño, chili powder, sugar and lemon juice and blend until smooth.
  • 2
    Pour mixture over a fine-mesh sieve into a spouted measuring cup; discard extra pulp.
  • 3
    Pour reserved mixture evenly into 9 (3-ounce) cups. Top each cup with 4-5 pieces of unpeeled chopped cucumber and stir.
  • 4
    Place popsicle sticks in the center of each cup. Place cups in freezer for 4 hours until firm.

Expert Tips

  • tip 1
    If you’re a fan of spiciness, throw in the whole jalapeño rather than half.
  • tip 2
    If you’re having difficulty with the popsicle sticks standing upright as the popsicles freeze, you can use aluminum foil to help hold the sticks in place. Once you have filled up all the paper cups, group them together on a baking sheet or tray, and lay a piece of aluminum foil over them. Poking through the foil, place a popsicle stick in each up. The foil will help hold the popsicle sticks in place as they freeze.

Nutrition Information

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved