The Other Side of the Tortilla

Mexican recipes, culture and travel destinations

paletas

78 Dessert

Mangonada popsicles

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

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.

Turn the classic Mexican street treat known as a mangonada into popsicles with mango, orange juice, lime, chamoy and Tajín! Recipe via theothersideofthetortilla.com

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.

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

If you prefer not to use store-bought chamoy, here’s my recipe for homemade chamoy, which is thicker than the store-bought variety and needs to be slightly more liquidy for it to drip down the popsicle molds properly. You can achieve a similar effect by using a spoon to smear the inside of the popsicle mold if you want to make your own chamoy from scratch with my recipe.

I’ve used a Norpro Ice Pop Maker popsicle mold to make these paletas, which makes 10 three-ounce popsicles and holds the sticks perfectly in place while in the freezer. (That’s an affiliate link to my Amazon store, El Mercadito.)

RELATED RECIPE: Street food-style mango cups

Turn the classic Mexican street treat known as a mangonada into popsicles with mango, orange juice, lime, chamoy and Tajín! Recipe via theothersideofthetortilla.com
Print

Mangonada popsicles

Prep

Inactive

Total

Yield 10 3-ounce pops

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

Ingredients

  • 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.

Notes

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

Courses Dessert

Cuisine Mexican

 

RELATED RECIPE: Mango and chamoy popsicles for a Zoku Quick Pop Maker

0 Dessert

Vegan banana chia popsicles

These banana chia popsicles are an easy homemade summer treat packed with nutrition and very little added sugar.

How to make banana chia popsicles with banana, chia seeds, coconut milk and a little sugar. This recipe is dairy-free and vegan-friendly! Via theothersideofthetortilla.com

During the summer, I always want paletas for dessert whenever possible because, well, it’s typically REALLY HOT in the part of Los Angeles where we live. I very rarely buy popsicles in the grocery store because they have a lot of added sugar, and if I’m going to be eating them daily, I need to make healthier choices. Plus, I have a reputation to uphold as the queen of paletas!

Whenever I buy too many bananas (which is basically always) and they start to get spots and are too ripe, I have to get creative with how to use them quickly. So I came up with this frozen treat version of a refrigerated banana chia pudding that I like to make when I’m trying to eat healthier. They’re not overly sweet or too banana-y, they’re very low-fat and not many calories per serving either (for the record, one serving is one popsicle). As you probably know, bananas are packed with potassium and Vitamin C as well as fiber and some other nutrients. Most of the sweetness in this recipe comes from the natural sugar in the bananas. Of course, if you like your popsicles on the sweeter side, you can always add a little extra sugar to the recipe if you want.

RELATED RECIPE: Coconut chia pudding

…

Read More

0 Dessert

Mango cantaloupe paletas with chile powder

Mango and cantaloupe are a great combination not only because they’re both at peak availability during the summer, but also because both fruits are sweet enough when ripe that they don’t need to be sweetened with sugar to make juices or other treats like popsicles.

These mango cantaloupe popsicles are keeping me in denial about the end of summer drawing near.

Mango, cantaloupe and chile powder paletas recipe from The Other Side of The Tortilla

I really love these popsicles because they’re not syrupy sweet like store-bought popsicles, and the chile powder in the fruit mixture adds just the right amount of heat so that they’re still kid-friendly. Optionally, if you like, you can also sprinkle or dip the popsicles in some more chile powder before eating to add extra spicy flavor. …

Read More

7 Dessert

Vegan avocado fudge pops

Have you ever had a fudgsicle? It’s a chocolate-flavored popsicle, with a pudding-like consistency, and I used to beg my parents to buy them at the grocery store when I was a kid. I developed the recipe for these vegan avocado and cacao paletas with those fudgy popsicles from my childhood in mind. As an adult, I like to give things a healthier spin when I can and since I have a vegan in the family, I wanted to make them in a way that she could enjoy them with me, which meant they couldn’t have any dairy. These are similar to my avocado popsicles, with a few tweaks to make them vegan-friendly. The avocado gives the popsicle a creamy, silky base, and coconut milk mixed in helps the popsicles freeze consistently and stay together when you remove them from the mold.

#Vegan fudge #popsicles made with avocado, raw cacao powder, coconut sugar and coconut milk. Get more #recipes from theothersideofthetortilla.com #paletas #receta #recipe…

Read More

0 Dessert

Pineapple cucumber lime paletas

Paletas made with pineapple, cucumber and lime juice are a refreshing, healthy treat you can enjoy without any guilt! This all-natural, no sugar added popsicle recipe is one of my favorite ways to cool off from the summer heat, without consuming lots of empty calories or sugar. The lime zest gives these paletas a bright zip of color and a citrusy aroma that lime juice alone just can’t provide. I also love how the lime zest sinks to the bottom of the popsicle mold as it freezes, embedded in the pineapple juice and some of the cucumber juice naturally floats to the top of the mold. It makes for a pretty layered look with zero effort for it to turn out that way!

Pineapple, cucumber and lime #popsicle #recipe on theothersideofthetortilla.com #paletas

After going 10 days without eating sugar last month, I began thinking a lot about how much added sugar we actually consume in our household. Although we won’t completely cut all added sugar out of our diet, there are definitely some places we can easily cut back to make healthier choices. And although it’s true that pineapple has a moderately high amount of natural sugar, the juice, when cut by cucumber  and lime juice and divided into 10 popsicles, still has way less sugar per serving than almost any store-bought popsicle, and absolutely no preservatives, chemicals, sugar substitutes or artificial color dyes.

RELATED RECIPE: Mango cantaloupe paletas with chile powder

If your family consumes a lot of popsicles in the summer like mine does, then you probably already know that making your own ice pops can be both cost effective and healthier. Especially if you’ve got little kids  you don’t want eating lots of sugar, this recipe is a great, tasty option. Be sure to cut the skin off the cucumber so that the flavor is mild and blends in well to mellow the sweetness of the pineapple. Leaving the skin on the cucumber often results in a bitter flavor that throws off the balance.

This pineapple, cucumber and lime popsicle recipe is vegan-friendly, dairy-free and gluten-free….

Read More

5 Dessert

Paletas de horchata

These horchata popsicles are a spin on Oaxaca-style horchata, which usually includes diced cantaloupe and red prickly pears that give it it’s signature pink hue. In Oaxaca, this kind of horchata is commonly referred to as horchata con tuna. Some people even like to throw in chopped pecans and a sprinkle of ground cinnamon as a garnish. Horchata has always been one of the most popular recipes on The Other Side of The Tortilla, so I thought I’d share a popsicle version that my family loves to eat.

This recipe for horchata popsicles is gluten-free.

Horchata popsicles with cantaloupe and blackberries | Get more Mexican recipes on theothersideofthetortilla.com…

Read More