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Mangonada Popsicles
A refreshing twist on the classic Mexican snack. These mango and chamoy popsicles are delightfully simple and sure to bring summer fun.
Prep Time
10
minutes
mins
Freezing Time
6
hours
hrs
Total Time
10
minutes
mins
Servings:
6
Calories:
58
kcal
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.