Mangonada Popsicles (Mango and Chamoy)
A refreshing twist on the classic Mexican snack. These mango and chamoy popsicles are delightfully simple and sure to bring summer fun.
Servings: 6
Calories: 58kcal
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.
- Add the frozen mango, mango nectar, and lime juice to a blender. Blend on high until total smooth.
- 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.
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.
🌡️Storing Homemade Popsicles
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!Leave a review or get more information on the recipe!
