In steamy Mazatlán, Sinaloa, frozen treats are plentiful and any decent corner store usually has a few bolis in the freezer. The creamy milk- or fruity water-based ice pops, frozen inside neat plastic bags, are a popular on-the-go treat. This recipe for Serious Eats is for one of my favorite bolis de leche, key lime pie. It’s tangy, creamy, and sweet, and tastes just like the classic baked dessert.  Continue reading Bolis de Pay de Limón, for Serious Eats