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Mangonada -Paletas with Mango and Chamoy

Fresh mango, chamoy and chile lime! Loved the combination of flavors as a kids and I love it even more now! This super easy paleta recipe has all the flavors that I crave in a traditional mangonada!
Course antojito, paleta, Snack
Cuisine Mexican
Servings 6 Servings

Ingredients

Ingredients

  • 4 full cups fresh mango chopped
  • 1 1/2 cups cold water
  • 1/2-3/4 cup sugar
  • 6 plastic cups 5.5-6 ounce size
  • Chamoy sauce
  • Chile lime powder
  • Popsicle sticks

Instructions

Directions

  • Add the fresh mango, water and sugar to the blender. Blend on high until very smooth. Taste for sugar.
  • To the bottom of the cups, pour in about 1 full tablespoon of the chamoy sauce. Pick up the glass and tilt it around so sauce coats the sides glass.
  • Quickly add some tajin into each glass so it sticks to the chamoy. Fill each glass 3/4 of the way up with mango puree.
  • Sprinkle in a little more chile lime and add a drizzle of more chamoy. Cover with remaining mango puree. Freeze for 1 hour before inserting popsicle sticks. Freeze for 24  hours or more. When ready, let sit at room temperature for 3-5 minutes before pulling paletas from small cups.

Notes

Fruits that works best are fruits that yield alot of pulp. Mango, peaches, apricots and nectarines are ideal for this recipe. If your fruits are too frothy when you blend them, let the blended mix sit for a few hours chilled before pouring into the molds or cups.