Name: Mangonada Popsicles
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup ice; 1 cup mango (diced); 1 cup mango juice; 1 tbsp lime juice (optional); 3 tbsp chamoy sauce; 2 tbsp Tajín® seasoning

Spread the love

Jump to Recipe - Print Recipe

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!

mangonada popsicle dipped in Tajin sauce and chamoy — mango and chamoy are the perfect pair

Contents

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?

A mangonada (mango-nada) is a sweet Mexican smoothie (with a chili-lime flare) that gained United States popularity after 2010.

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.

mangonada popsicle puree in blender — easy to make in the blender

ingredients

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

mangonada pops covered in chili lime and chamoy — Tip: coat with chamoy and sprinkle chili-lime seasoning before serving

How to make mangonada popsicles

These mangonada popsicles can be made in 3 easy steps

dipping a popsicle into chamoy — when I dip, you dip, we dip (into chamoy)

line popsicle tray with chamoy
blend ingredients and add mix to popsicle tray using a funnel
freeze overnight (or at least 6 hours)

popsicle molds with mango puree and chamoy — silicone popsicle molds are great for homemade popsicles

How to serve mangonada pops

Prior to serving, dip in chamoy sauce and sprinkle Tajin seasoning to taste.

FAQs

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.

melting mangonada popsicle — sweet and mild

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.

storage

Having a large party? You can remove these from their molds and place them in freezer bags for storage until reaching your desired quantity.

Mangonada Popsicles

Try this fun summer take on the mangonada smoothie with Tajín® seasoning and the awesome chili lime flavors you love!

5 from 7 votes

Print Pin Rate

Course: Dessert

Cuisine: Mexican

Prep Time: 5 minutes

Total Time: 5 minutes

Servings:

Calories: 64kcal

Author: chunkyinkentucky

Equipment

popsicle tray

Ingredients

1 cup ice
1 cup mango diced
1 cup mango juice
1 tbsp lime juice optional
3 tbsp chamoy sauce
2 tbsp Tajín® seasoning

Instructions

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.

Notes

Tips for Mangonada Popsicles

To get Tajín® to stick to the popsicle, dip into fresh chamoy sauce first.

Prior to freezing, you may add a bit of Tajín® at the base of the popsicle for extra spice.

This recipe also works well with pineapple and other tropical fruits mixed in.

Nutrition