Mangolada-scicles

Summer is approaching and there's nothing more refreshing than popsicles.  Homemade pops are an easy to make, budget friendly cool treat that is adaptable to all different kinds of flavors.  I really want to go all out this summer and make as many interesting flavors as I can and this beautiful, colorful, sweet-tart mangolada version is the first offering.

If you're not familiar with mangoladads, they're a fruity, salty, tangy blended drink typically made from mangos and using chamoy which is a latin sauce made from fruit, lime and chilis.

Chamoy is a great "keep on hand" condiment that I use with chicken as with my Easy Chamoy Chicken or with my Stuffed Poblanos with Chamoy.  It is equally delicious in a sweet application like mangoladas.

If you're never had chamoy, I like refer to it as a slightly spicy, sweet and tart barbecue sauce.  Brushing it on chicken as it grills gives an over the top sticky sweet finish.  I have a speedy version (recipe here), but you can find this in the Mexican food section of your local grocery store.

My cheats version uses dried Guajillo chilis that you soak in some hot water, add a jar of apricot preserve, some lime juice and blend it all up.  Easy!


Chili lime seasoning "Tajin" is the topper and each salty, sweet, tart bite of these mangoladascicles is a Latin dance party in your mouth.

You'll need:

Popscicle molds

Food Processor

Mangolada-scicles
(Makes about 6 pops)


2 cups frozen mango chunks. 
1 lime, juice and zest
Coconut milk (this is optional and needed only if you need some additional liquid to smooth out the frozen mango as it's being blended.)
1/2 cup my easy recipe chamoy  or store bought chamoy
6 teaspoons Tajin (chili lime seasoning) plus extra if you want to sprinkle over your pop as you eat them
Honey (approximately 2 tablespoons, optional as needed to sweetness)


In a food processor or powerful blender place the mango and lime juice and zest.  Depending on the juiciness of your lime you may need to add some coconut milk in small amounts to thin the mixture out slightly.   Blend until smooth.  Give a taste and if it seems too tart for you, add the honey and blend again until it's all incorporated.


In Popsicle molds or a cupcake paper lined muffin tin, place 1 teaspoon of the chili lime seasoning then spoon in some of the mango mixture to fill about half way up.  Drizzle over a but of the chamoy then top with more mango mixture.  


Repeat with the remaining 5 molds then place a stick in each mold and freeze until solid.


I like some additional Tajin to sprinkle on as I eat these.  The salty, sweet, tart combo is addictive.