Helen Goh’s recipe for pineapple and mango paletas | The sweet spot

These bright, sharp Mexican iced treats are the perfect summer cooler – with a spiky kick The first time I encountered paletas in Mexico, they felt strangely familiar. They reminded me of the iced treats of my Malaysian childhood: fruit-driven, brightly coloured and made less to indulge than to relieve the heat. What struck me most was the flavour logic shared by both countries, where sweetness is often enlivened with salt, chilli, tamarind or citrus, each sharpening the fruit in its own way ...

By Helen Goh