About this recipe
Pepinadas are a frozen Mexican treat: cucumber-lime popsicles served with chamoy and Tajín. Combined with the refreshing taste of cucumber, these sweet-and-spicy popsicles are perfect for sunny days.
Ingredients
- Fresh cucumbers: the crunchy, refreshing base of the recipe.
- Fresh limes: for a bright, citrusy touch.
- Cane sugar.
- Salt: highlights the flavors and balances the mix.
- To serve: chamoy, chili-lime powder (like Tajín), and more salt for that signature sweet-spicy kick.
- Gummies or sour candies (optional): for extra texture and flavor.
How to make pepinadas at home
Start by washing and, if you prefer, peeling your fresh cucumbers. Cut two into cubes and divide them among plastic cups.
Blend the remaining cucumbers with the lime juice, sugar, and water. Taste while it’s still in the blender: add a tablespoon of sugar if you want it sweeter, or 2 tablespoons of lime juice if you want it more tart.
Pour the mixture into the cups with the cubed cucumber and freeze for one hour. Take them out, carefully insert a wooden stick into each one, and return to the freezer for three more hours, or until completely frozen.
When they’re ready, take them out of the freezer and wait about three minutes for each popsicle to release from the cup. Add two tablespoons of chamoy to the cup, carefully slide the popsicle back in, and finish with more chamoy and a dusting of Tajín or homemade tajín.
Variations
- Add other fruits like mango, watermelon, or jicama.
- Finish with tamarind candies.
- Add Japanese peanuts, cacahuates japoneses, for a crunchy contrast.
- If you like it extra spicy, finish with more chili powder.
Pepinadas (Chamoy Cucumber Popsicles)
Equipment
- 6 plastic cups
- 6 wooden popsicle sticks
Ingredients
- 4 cucumbers divided
- ½ cup fresh lime juice about 4 limes
- ⅓ cup cane sugar plus more to taste
- 1 cup water
- ¼ teaspoon salt
Instructions
- Wash and, if you prefer, peel the cucumbers. Cut 2 of them into small cubes and divide among the plastic cups.
- Blend the remaining 2 cucumbers with the lime juice, sugar, water, and salt until smooth. Taste and adjust: add more sugar for sweeter, or more lime for tarter.
- Pour the cucumber mixture into the cups with the cubed cucumber. Freeze for 1 hour.
- Take the cups out and insert a wooden stick into the center of each. Return to the freezer for 3 more hours, or until completely frozen.
- To unmold, let the cups sit at room temperature for about 3 minutes until the popsicle releases.
- Add 2 tablespoons of chamoy to each cup, slide the popsicle back in, and finish with more chamoy and a dusting of Tajín. Serve immediately.
Notes
- For a fun twist, add mango, watermelon, or jicama to the cups.
- Finish with tamarind candies or Japanese peanuts for extra texture.
- Like it extra spicy? Add more chili powder on top.
- No popsicle molds needed; plastic cups work great for that classic pepinada look.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.