FROM CHEF RUBEN ORTEGA Raspberry, mango and rompope (Mexican rum eggnog) paletas by Hugo’s and Caracol’s pastry chef Ruben Ortega. (Photo: Penny de los Santo)
1 cup granulated sugar
2 cups mango purée
2 cups water
Pour the sugar and water into a saucepan, whisk to combine, and place the pan over medium to high heat. Bring to a boil and continue boiling for five minutes. Add the mango purée, whisk for one minute, and immediately remove from the heat. Transfer to a bowl and cool to room temperature over an ice water bath. Pour the cooled base mixture into eight ice pop molds and place in a freezer for one hour to set, then insert wooden sticks into the center of each mold and freeze until fully set, about eight hours. Makes 8.