Our 5 Favorite Mexican Aguas Frescas, Paletas & Ice Creams for Easter Week
In Mexico, Easter is not just a one-day affair. The week leading up to Easter, known as Semana Santa or “Holy Week,” is packed with religious reenactments, celebratory festivals, and bustling community activities. The week after Easter, known as Pascua, is also considered a holiday, with many schools and businesses closing so families can take a joyful respite after the temperance of lent.
During Semana Santa and the following holiday week, the streets are filled with vendors offering seasonal treats. Early summer is quite hot in some areas of Mexico, so chilled and frozen sweets are favorites during the celebration.
Colorful chilled aguas frescas are flavored with the best in seasonal fruits like pineapple, tamarind, guava, and melon. Paletas (popsicle-like dessert bars) and ice creams are studded with everything from fruits to nuts and available on every street corner. Vendors selling shaved ice, called raspados, push their carts through the crowds offering a welcome indulgence.
Pay homage to Mexico’s vibrant Semana Santa Easter celebration with our 5 favorite recipes for tropical aguas frescas and other frozen treats to usher in a sweet new season:
1 – Agua de Guayaba (Guava Drink)
Mexican guava (or pink guava) make for a tropical-sweet agua fresca with an addictive lightly creamy texture. Blogger Mexico in my Kitchen explains how to turn these little fruits into a delightfully easy, refreshing drink.
Get the recipe here.
2 – Mangonada
Blogger Muy Delish explains how to make mangonada, a traditional sweet-sour-salty-spicy Mexican slush dessert. Using frozen mango, lime, a tangy sour jam, and Tajín (a classic Mexican chile-lime seasoning salt), this recipe packs a major flavor punch and looks absolutely beautiful too.
Get the recipe here.
3 – Helado de Aguacate y Coco (Avocado & Coconut Ice Cream)
Chef Pati Jinich shares her exceptional recipe for a super-creamy, decadent avocado and coconut ice cream. For the ultimate in flavor, try using homemade coconut milk made with brown coconuts. You can even use the leftover husks as a serving bowl!
Get the recipe here.
4 – Piña Paleta (Pineapple Popsicle)
Blogger La Piña en La Cocina shares her versatile recipe for a pineapple paleta that combines the sweet-tart flavor of pineapple with lime, strawberry, and melon for a veritable fruit salad in pop form. Best of all, her recipe can also be used to make agua fresca or sangria!
Get the recipe here.
5 – Agua de Jamaica (Hibiscus Tea)
Try blogger Isabel Eats’ simple recipe for this jewel-burgundy colored agua fresca. Quick and easy to prepare, this refreshing beverage is best served with a sprig of fresh mint.
Get the recipe here.
