Make these mangonada popsicles for your next summer fiesta or taco night! Dip in chamoy sauce, then chili-lime seasoning for the perfect summertime treat!
mango popsicles with Tajin
If you’re into sweet and spice, this one’s for you. I always make mangonada pops and mojito pops ahead of time and they impresses at every gathering.
What’s a mangonada?
They’re traditionally served with mango puree/sorbet and chili lime seasonings, like Tajin or chamoy sauce. This recipe is the easy, make-ahead version of the mangonada.
This recipe only requires a few delicious ingredients for this cool summer treat. The recommended ingredients for this recipe include:
- diced mango chunks
- mango juice
- chamoy sauce
- Tajín® seasoning
How to make mangonada popsicles
These mangonada popsicles can be made in 3 easy steps
- line popsicle tray with chamoy
- blend ingredients and add mix to popsicle tray using a funnel
- freeze overnight (or at least 6 hours)
How to serve mangonada pops
Prior to serving, dip in chamoy sauce and sprinkle Tajin seasoning to taste.
Can I make mangonada popsicles with other ingredients?
Any other tropical fruit pieces (like pineapple) are a great addition to these pops.
How long do I need to freeze mangonada pops?
At least 6 hours is recommended, preferably overnight.
How to prevent freezer burn
Make sure your popsicles are covered. I like to use a pre-made silicone popsicle mold with a top. These pops will keep in the freezer for up to a month.
Having a large party? You can remove these from their molds and place them in freezer bags for storage until reaching your desired quantity.
- popsicle tray
- Add a tsp of chamoy to each popsicle mold. Set aside.
- Blend other ingredients (except Tajín®) and add them to molds.
- Freeze for at least 3-4 hours, remove, dip in chamoy, then add a sprinkle of Tajín® seasoning.