Paletas de Hielo de Mango
Mango Ice Pops

1 cup granulated sugar
2 cups mango purée

Place sugar and 2 cups water in saucepan, whisk to combine, and place pan over medium to high heat. Bring to a boil and continue boiling for 5 minutes. Add mango purée, whisk 1 minute, and immediately remove from heat. Transfer to a bowl, cool to room temperature over an ice water bath.

Pour cooled base mixture into 8 ice pop molds and put in freezer for 1 hour to partially set. Place wooden sticks in center of each mold and continue freezing until fully set. Makes 8.

Paletas de Hielo de Rompope
Eggnog Ice Pops

2 cups whole milk
3/4 cup granulated sugar
1 cinnamon stick
3 egg yolks
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 teaspoon dark rum, optional
2 drops yellow food coloring, optional

Combine milk, sugar, and cinnamon stick in a medium saucepan and place pan over medium heat. Stir to combine ingredients, making sure sugar does not stay at the bottom of the pan. Bring to a boil, about 10 minutes. Remove from heat and let steep for 15 minutes to combine flavors.

Beat egg yolks in a large mixing bowl. Temper yolks by gradually whisking in ½ cup of the hot milk mixture in a steady stream. Add remaining mixture to yolks in a steady stream, whisking vigorously. Return the milk–egg yolk mixture to pan and place over medium heat. Continue cooking, stirring constantly, until liquid coats the back of a spoon, about 3 minutes. Strain into a bowl and cool completely over an ice water bath, about 10 minutes, stirring constantly. Add heavy cream, vanilla, rum, and food coloring, if using. Pour cooled base mixture into 8 ice pop molds and put in freezer for 1 hour to partially set. Place wooden sticks in center of each mold and continue freezing until fully set. Makes 8.