These tamarind and palm sugar popsicles with a hint of chili salt are a unique and refreshing treat that combines sweet, sour, and spicy flavors in one icy dessert.

Ingredients: 1 cup tamarind pulp. 1/2 cup palm sugar. 1/4 teaspoon chili powder. 1/4 teaspoon salt.

Instructions: In a small saucepan, combine tamarind pulp and palm sugar. Cook over low heat until sugar dissolves, stirring occasionally, about 5 minutes. Remove from heat and let cool slightly. Pour the mixture into popsicle molds, leaving a little space at the top for expansion. In a small bowl, mix chili powder and salt. Sprinkle a pinch of chili salt mixture over each popsicle mold. Insert popsicle sticks into the molds and freeze until solid, about 4-6 hours or overnight. To remove the popsicles from the molds, briefly run under warm water to loosen.

Prep Time: 15 minutes

Cook Time: 5 minutes

On hot summer days, these watermelon-lime pops are a great way to cool off. The mint gives it a burst of freshness, and the chili dipping salt gives it a unique spicy-sweet kick.

Ingredients: 4 cups cubed seedless watermelon. 1/4 cup fresh lime juice. 1/4 cup granulated sugar. 1/8 teaspoon kosher salt. 2 teaspoons chopped fresh mint leaves. 1/2 teaspoon chili powder. 1/4 teaspoon ground red pepper. 1/4 cup kosher salt.

Instructions: In a blender, blend the watermelon, lime juice, sugar, and 1/8 teaspoon of salt until the mixture is smooth. Add the mixture evenly into 8 ice pop molds that hold 3 ounces each. Put ice pop sticks into the molds. It will take about 4 hours of freezing to get firm. In a small bowl, mix mint, chili powder, and red pepper together. Freeze the pops, then serve them with chili dipping salt.

Prep Time: 10 minutes

Cook Time: 240 minutes