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Flavorful Mango Chamoy Paletas

mango chamoy paletas - featured image

These mango chamoy paletas are a sweet, spicy, and refreshing Mexican ice pop that combines creamy mango sweetness with tangy, salty chamoy and a hint of chili. Perfect for summer parties and easy to make with simple ingredients.

Ingredients

Scale
  • 3 large ripe mangoes, peeled and chopped (about 3 cups or 450g)
  • ½ cup chamoy sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey or agave syrup (optional)
  • ½ teaspoon chili powder
  • ½ cup water
  • Pinch of salt

Instructions

  1. Peel and chop 3 large ripe mangoes into chunks, aiming for about 3 cups (450g) of fruit.
  2. Add mango chunks and ½ cup (120ml) of water to your blender. Puree until smooth, about 1-2 minutes. Add more water if too thick.
  3. Pour in ½ cup (120ml) chamoy sauce, 2 tablespoons (30ml) fresh lime juice, 2 tablespoons (30ml) honey or agave syrup, ½ teaspoon chili powder, and a pinch of salt. Blend again for 30 seconds until fully combined. Taste and adjust sweetness or spice as desired.
  4. Carefully pour the mixture into paleta molds, leaving a small gap at the top for expansion. Insert sticks and place molds flat in the freezer.
  5. Freeze for at least 6 hours or overnight. For best texture, avoid moving molds while freezing.
  6. To serve, run warm water over the outside of the molds for a few seconds to loosen the paletas. Pull gently from the sticks and enjoy immediately.

Notes

Soak wooden sticks in water for 30 minutes before inserting to prevent cracking. Blend mango with water first if blender is not powerful, then add chamoy and seasonings. For creamier texture, add ½ cup coconut milk. Adjust honey and chili powder to balance sweetness and spice. Freeze molds flat and avoid moving during freezing for best texture.

Nutrition

Keywords: mango paletas, chamoy paletas, Mexican ice pops, spicy mango popsicles, summer treats, frozen mango dessert