Recipe courtesy of Marcela Valladolid
No Fuss Mexican Ice (Raspado)
Total:
8 hr 13 min
Prep:
10 min
Inactive:
8 hr
Cook:
3 min
Yield:
8 servings
Level:
Easy
Total:
8 hr 13 min
Prep:
10 min
Inactive:
8 hr
Cook:
3 min
Yield:
8 servings
Level:
Easy
Total:
8 hr 13 min
Prep:
10 min
Inactive:
8 hr
Cook:
3 min
Yield:
8 servings
Level:
Easy

Ingredients

Syrup:
  • 1/4 water
  • 1/4 sugar
Raspado:
  • 3 cups roughly chopped fresh strawberries
  • 2 mangos, peeled and roughly chopped
  • 1 tablespoon orange zest
  • 2 serrano chiles, seeds and veins removed, diced

Directions

Syrup: In a small pot, bring the water and sugar to a boil over medium-high heat. Cook, stirring constantly, until the sugar is completely dissolved. Remove from the heat and cool slightly.

Raspado: Add the strawberries, mango, orange zest, chiles, and simple syrup to a blender and blend until smooth. Cool completely. Pour the mixture into a 9 by 13-inch pan. Freeze until firm, at least 8 hours or overnight.

Scrape with a fork and spoon into small glasses or cups and serve immediately.

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