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

Mangonada popsicles




Yield 10 3-ounce pops

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



  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.


Inactive time listed is for time needed to freeze the popsicles.

Courses Dessert

Cuisine Mexican

Recipe by The Other Side of the Tortilla at