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Mangonada Popsicles

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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

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


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)
  1. line popsicle tray with chamoy
  2. blend ingredients and add mix to popsicle tray using a funnel
  3. 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.

serving mangonada popsicles with tajin


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.


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 5 votes
Print Pin Rate
Course: Dessert
Cuisine: Mexican
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4
Calories: 64kcal
Author: Amber


  • 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.


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. 


Calories: 64kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 181mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1138IU | Vitamin C: 39mg | Calcium: 14mg | Iron: 1mg

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