Diablito (little devil in Spanish) is a sour, sweet, and spicy cold snack. Originating from street food culture, this recipe transforms the classic shaved ice treat into a refreshing popsicle.
Peel all the tamarinds and remove the strips attached to the pulp. If your tamarind has a lot of dust or powder from the peel, rinse before peeling them off. Add the peeled tamarinds to a pot with the lime zest, sugar, and 4 cups of water and bring to a boil; once it starts boiling, give it about a minute and remove from the heat and let it cool down. Strain everything from the pot into a bowl, and with the help of a spoon, or your hand, push the pulp down to the strainer; the seeds will peel off; try to get as much pulp as you can. Add the pulp in a pitcher with the lime juice, chamoy, 3 cups of water, and tajin; stir and pour in the popsicle mold. It’s optional to add first in the bottom of the mold chamoy and tajin, but if you do, put it in the freezer for about one hour and then pour the tamarind mix, insert the sticks, and freeze for at least 5 hours.
