mango chili pops
Jennifer Iserloh, The Skinny ChefTwo weeks ago, I was boarding a ferry to the Isla Mujeres while vacationing in the Mayan Riviera. I saw a young woman behind me nibbling on something that looked like a piece of sugar cane coated with a dark brown sugar. Her boyfriend grimaced as she said, "Well, I like it. It's my favorite dessert. In fact, I grew up here eating it, tamarind paste rolled in chili powder!" she exclaimed.


"That looks like something I'd like," I couldn't help saying out loud.

"Here try it." she offered, turning the stick around to the untouched side. After a polite back and forth I took a tiny bite - sweet, only slightly hot, soft with a light grit, heavenly.

"Just like a sweet tart!" I exclaimed - minus the red, blue and green dye of course. Since tamarind can be tricky to find, I experimented with some dried mango that I already had in my freezer.

Get the Skinny Chef's Mango Chili Pops recipe.

Nutritional stats per serving (2 mango pops):
13 calories, 0 g protein, 3 g carbohydrates, 0 g fat (0 g saturated), 0 mg cholesterol, 0.2 g fiber, 0 mg sodium