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You are here: Home / Recipe / Dessert / Popsicles / Mangonada popsicles

Mangonada popsicles

299 · Jul 27, 2015 · 5 Comments

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If you love a traditional Mexican mangonada, then you’ll love this spin on the classic recipe: mangonada popsicles!

mangonada popsicles displayed on a baking sheet and a plate with tajín chili lime salt for dipping

The mangonada is a quintessential Mexican treat made with mango, orange juice, chamoy and Tajín and it’s a popular snack or dessert with street vendors and neverías (ice cream shops) in Mexico. The sweetness of the mango and orange juice is contrasted by the sourness of the chamoy, and together they make a perfect marriage of what’s known as an “agridulce” (sweet and sour) flavor. Agridulce candies and treats, such as tamarindo con chile, are common and beloved all over the country.

RELATED RECIPE: Mango cantaloupe popsicles with chile powder

I’ve used store-bought liquid chamoy in this recipe because it has a very fluid, runny consistency that perfectly drips down into the mold to give the popsicles the marbled look.

Liquid chamoy is available in most Mexican and Latin American markets in the U.S., usually found near the bottled salsas such as Valentina, Cholula and Tapatío. You can pour the chamoy around the rim of each mold to get it to drip down as directed in the recipe below, or you can put the chamoy in a small plastic chef’s squeeze bottle if you want more control.

Close-up of mangonada popsicles that are red, orange and yellow

The real variable in this recipe, though, is how much Tajín you sprinkle on top! The more Tajín you use, the more sour and salty flavor you’ll get. If you haven’t had a mangonada before, I’d recommend that you start with just a pinch of Tajín sprinkled on top in case the salty-sour experience isn’t really your thing.

RELATED RECIPE: Frozen orange slices with Tajín

I’ve used a popsicle mold from Amazon which makes 10 three-ounce popsicles and holds the sticks perfectly in place while in the freezer. If this recipe makes a little more than what will fit in your popsicle mold, you can drip some chamoy down the inside of a drinking glass and fill with the remaining orange, mango and lime mixture to have a little mangonada. Just add a straw and a sprinkle of Tajín on top and enjoy!

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Mangonada popsicles displayed on a cookie sheet

Mangonada popsicles

★★★★★ 5 from 3 reviews
  • Author: Maura Wall Hernandez
  • Prep Time: 15
  • Cook Time: 8 hours
  • Total Time: 8 hours, 15 minutes
  • Yield: 10 3-ounce popsicles 1x
  • Category: Dessert
  • Cuisine: Mexican
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Description

Make this fun spin on a traditional Mexican mangonada by adapting the recipe for your favorite popsicle mold!


Ingredients

Scale
  • 2 cups fresh-squeezed orange juice (about 4 large Valencia oranges)
  • juice of 1/2 a medium lime
  • 2 1/2 cups frozen mango chunks
  • 1/3 cup store-bought liquid chamoy
  • Tajín, to taste

Instructions

  1. Juice the oranges and lime.
  2. In a blender, add orange juice, lime juice and frozen mango chunks. Blend on high until completely smooth. Set aside.
  3. Measure out 1/3 cup chamoy. Pour a little chamoy (a few teaspoons) around the edges of each popsicle mold, allowing chamoy to drip down the sides and pool a little bit in the bottom of the mold.
  4. Pour the mango mixture down the center of each mold, being careful not to let it disturb the chamoy dripping down the inside of the mold.
  5. Put the top on the mold, add popsicle sticks and freeze for at least 8 hours.
  6. To remove from mold, gently run lukewarm water over the bottom of the mold (opposite the sticks) to loosen the popsicles.
  7. Sprinkle with Tajín to taste, or pour Tajín on a small plate and dip the tips of each popsicle in a little Tajín and serve.

Did you make this recipe?

Tag @maurahernandez on Instagram and hashtag it #TOSOTT

RELATED RECIPE: Street food-style mango cups

299

Dessert, Most Popular, Popsicles, Recipe chamoy, mango, paletas, tajín

Reader Interactions

Comments

  1. Kathy Cano-Murillo says

    July 30, 2015 at 11:43 AM

    OK, I’m sold, I’m going to make these! Thank you for the inspiration!

    Reply
  2. lisa serrano says

    July 31, 2015 at 8:19 AM

    I love all the flavors you have in these popsicles. So refreshing on a summer day. Thanks for sharing your recipe.

    Reply
  3. Enriqueta E Lemoine says

    June 23, 2019 at 6:55 PM

    OMG this is like a chamoyada in a paleta! Delicious and perfect for the dog hot days of summer!

    ★★★★★

    Reply
  4. Kate says

    August 1, 2019 at 7:54 AM

    Oh heck yes!! These look incredible! Pinning for sure!

    ★★★★★

    Reply
  5. Delores Lopez says

    March 3, 2020 at 5:25 PM

    Oh my goodness these look amazing just like the store brands! Definitely going to save to make! Thanks so much!!

    ★★★★★

    Reply

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¡Bienvenidos!

Hi, I'm Maura Hernández. Welcome to my kitchen! I'm an award-winning food and travel blogger, recipe developer, and former journalist sharing my passion for all things Mexico. Married to a Chilango, I've traveled Mexico extensively over the last 15 years. Here, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico! READ MORE

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