This mangonada popsicle recipe is a fun twist on the classic combo of mango and chamoy sauce. Chamoy popsicles have been all the rage the last few summers and they are so easy to make at home!
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While we are known for our very popular frozen dog popsicles, I couldn't believe we didn't have any hooman approved recipes on our site. That had to change.
Just in time for Cinco de Mayo, I want to share my favorite homemade mango popsicle. The mangonada popsicle. Sweet, sour, with a bit of spice. It is all things summer and wonderful.
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Why This Recipe Works
Mangonadas are slushies made from chopped mangoes, mango juice or nectar, and chamoy sauce. They have a swirl of red and bright pops of orange.
This recipe uses the drizzle method to recreate the look, but you can also mix the chamoy directly into mango, but it will have more of a brown hue.
A sprinkle of tajin (a chili and lime salt) isn't required, but I highly recommend it for an authentic mangonada favor.
🧾Ingredient Notes
This recipe makes 6 to 8 popsicles depending on the size of your molds.
You can use fresh or frozen mangoes for this recipe. And any variety of fresh mango works. This is a great way to use up overripe mangos. If using fresh mangos be sure to peel and remove the center.
Pineapple makes a great substitute for mangos. Or you can mix half pineapple and half mango for a tropical vibe.
For the chamoy, you can use store-bought or homemade chamoy sauce.
This recipe uses mango nectar which is pureed mango with simple syrup. While you can use store-bought I prefer to use my homemade mango nectar to keep these a little less sweet.
See the recipe card for exact ingredient quantities.
⏲️How to Make Mangonada Popsicles
You will need popsicle molds to make this recipe. Mine are from Ikea but this size of mold from Amazon is similar. And I also like this 10 pack popsicle mold.
Step 1-Drizzle
One of the mistakes people make when making chamoy popsicles is overloading the chamoy because it looks good. Chamoy doesn't freeze at the same rate as the mango puree, so I find it better to drizzle in the sauce.
Use about 1 teaspoon per mold. Drizzle it around the empty molds. Rotate the mold to evenly distribute.
Step 2- Puree
Add the mango chunks, nectar, and lime juice to a blender and puree until smooth. About 30 to 45 seconds.
While the puree will be very smooth it will be very thick. This is fine. The thickness will vary based on if you used fresh or frozen mango.
Step 3- Freeze
Pour into the molds and cover (don't forget to add the sticks!).
Homemade popsicles should freeze for at least 6 hours but I prefer to leave mine overnight.
Step 4- Serve
I like to sprinkle my popsicles with a little Tajin seasoning. This is optional but I think it highlights why chamoy is so good. The perfect mix of sweet, sour, and salty.
👩🏻🍳 Expert Tips
- Leave enough space in your popsicle mold so that when you insert the stick it doesn't overflow.
- To remove the popsicles from their molds easily run the mold on warm water for 5 to 10 seconds.
- Do not let them sit out at room temperature in the molds until you can remove them. This will cause the popsicle to thaw unevenly, causing a runny mess.
💭 Variations
Creamy Mango & Chamoy Popsicles
Add ¾ cup of greek yogurt to the mango puree and blend. This will increase the yield from 6 to 8 to 10 to 12 popsicles. But so good!
🌡️Storage
If kept in an airtight container, either the original mold or a zip-top bag, homemade chamoy popsicles will last up to 6 months in the freezer.
Which is ridiculous, because they won't last that long!
More Summer Recipes
💬Frequently Asked Questions
Chamoy is a variety of sauces in Mexican cuisine that is made from dried fruit, chilis, and lime. It has a mix of sweet, sour, and spicy flavors.
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📖 Recipe
Mangonada Popsicles
Equipment
- Popsicle Mold
Ingredients
- 2 cups mango (fresh or frozen) chopped
- ¾ cup mango nectar
- 2 tablespoons lime juice
- 6 teaspoons chamoy sauce storebought or homemade
- Tajin seasoning optional
Instructions
- Add 1 teaspoon of chamoy sauce to each popsicle mold. To create the marble effect, drizzle down the side and sake the mold lightly to move it around.6 teaspoons chamoy sauce
- Add the frozen mango, mango nectar, and lime juice to a blender. Blend on high until total smooth.2 cups mango (fresh or frozen), ¾ cup mango nectar, 2 tablespoons lime juice
- Pour into the molds. Place the top on the molds and insert your popsicle sticks. Freeze for 6 to 8 hours.
- Sprinkle with Tajin before eating.Tajin seasoning
Notes
- If you can't find mango nectar substitute pineapple juice or orange juice.
- Turn down your freezer to speed up the freezing process. This will result in a creamier popsicle.
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