Mango Chili Chamoy Popsicles Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Mango Chili Chamoy Popsicles blend ripe mango puree with tangy chamoy sauce and Tajín chili-lime rim for frozen mangonada magic that melts into sweet-spicy perfection.

Ready in 10 minutes prep plus 6-hour freeze, they serve 8 with authentic street paleta vibes and perfect fruit-chili balance.

Why This Recipe Works

Mango nectar creates silky non-icy texture. Chamoy’s tamarind-apricot base tempers chili heat naturally. Layering prevents overmixing for visual marbling. Tajín rim delivers salt-lime crunch. Simple syrup controls sweetness precisely.

Ingredients & Prep

Mango Base:

• 2 cups frozen mango chunks
• ¾ cup mango nectar
• 2 tbsp lime juice
• 2 tbsp sugar

Chamoy Layer:

• 6 tbsp chamoy sauce
• 1 tsp Tajín chili powder

Rim:

• Extra Tajín

Step-by-Step Instructions

1. Blend mango, nectar, lime, sugar until silky smooth.
2. Drizzle 1 tsp chamoy down each popsicle mold side; sprinkle Tajín.
3. Fill molds ¾ mango puree; add second chamoy layer. Top remaining puree.
4. Insert sticks; freeze 6+ hours until solid.
5. Dip molds briefly in warm water; unmold. Rim with Tajín.

Flavor Variations

Storage Tips

Freezer airtight bags 2 months.

FAQs

Ice crystals?
More nectar; blend extra smooth.

Stuck pops?
Warm water 10 seconds only.

Too tart?
Extra mango nectar sweetness.

Conclusion

Mango Chili Chamoy Popsicles spicy-sweet-hugs refreshment frozen perfection.

Mango Chili Chamoy Popsicles Recipe

Print Recipe

Mango Chili Chamoy Popsicles blend ripe mango puree with zesty lime juice layered with spicy-sweet chamoy sauce and Tajin chili-lime rim. No-bake frozen Mexican candy treat captures mangonada flavors in portable summer refreshment.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 0 mins
• Total Time: 6 hours 15 mins
• Yield: 10 popsicles 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: Mexican
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 4 ripe mangos peeled chopped (4 cups)
• ½ cup granulated sugar
• ¼ cup fresh lime juice
• ¼ cup water
• 1 tsp lime zest
•  
• Chamoy layers:
• ½ cup chamoy sauce
• 3 tbsp Tajin chili-lime seasoning
•  
• Optional swirl:
• ¼ cup coconut cream

Instructions

• 1. Blend mangos, sugar, lime juice, water, lime zest until completely smooth. Taste and adjust sweetness.
• 2. In popsicle molds, add 1 tsp chamoy to bottom of each mold. Sprinkle ½ tsp Tajin. Swirl to coat sides.
• 3. Pour mango puree to halfway mark. Add another ½ tsp chamoy + ¼ tsp Tajin per mold. Top with remaining mango puree.
• 4. Optional: Add 1 tsp coconut cream per mold, drag toothpick for marbled effect.
• 5. Insert sticks, freeze 6-8 hours until solid. Run under warm water 20 seconds to release.

Notes

• Ripe juicy mangos essential – frozen works too.
• Layering technique creates mangonada visual effect.
• Tajin on chamoy layers = flavor explosion.
• Chamoy in Mexican foods aisle or online.
• Store wrapped individually up to 2 months.

Nutrition

• Serving Size: 1 popsicle
• Calories: 140
• Sugar: 28g
• Sodium: 120mg
• Fat: 1g
• Saturated Fat: 0g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 1g
• Cholesterol: 0mg

Keywords: mango chamoy popsicles, mangonada paletas, spicy mango popsicles