July 20, 2021
Mangonada Popsicles
These Mangonada Popsicles are by far the best way to beat the heat! Sweet, fresh, slightly spicy, and studded with homemade chamoy, your taste buds are in for a summertime treat! If you’re a fan of traditional Mangonadas, you’re going to love this spin on a classic favorite!
mangonada, meet popsicle ????
If you like Mangonadas, then you’re going to LOVE these Mangonada popsicles! With temperatures reaching well past the 100° F here in Fresno, we’re all about finding ways to beat the heat.
With that being said, Mangonadas are a staple in the Central Valley, so I thought, “why not turn them into popsicles?!” Fast forward, and here I am sharing my recipe for Mangonada popsicles, complete with homemade chamoy!
Grab a cold one and let’s get to making the best Mangonada Popsicles!
what is a mangonada?
While the exact origins are unclear, mangonadas (often times referred to as a chamoyada) are a popular treat you’ll find all throughout Mexico, which has quickly grown popularity in the US. It’s a sweet and slightly spicy type of drink or slushy, prepared with mangoes and flavored with chamoy. The drink is most commonly made with fresh mangoes, mango sorbet or mango-flavored shaved ice, and typically combined with chamoy, ice, chili powder, and finished with a tamarind candy straw.
My mangonada popsicles are quite similar to the original drink, but in frozen form!
how to make mangonada popsicles
I love popsicles because they’re so easy to prepare! The only disadvantage is waiting for them to freeze – which is why I recommend making a second (and maybe even third) batch before your first runs out. That way, your freezer is always stocked and you’re never without this tasty summertime treat! Here’s how to make them:
1. Simmer the chamoy ingredients
In a small pot over medium-high heat, water, prunes, dried apricots, flor de jamaica, coconut sugar, lime juice, ancho chili powder and Tajin to a boil. Once at a boil, reduce the heat to low and simmer for 20 minutes.
2. Make the mangonada mixture
Meanwhile, place fresh mangoes, water, (*see recipe notes*), coconut sugar, lime zest, and lime juice in a blender and pulse until smooth.
3. Blend the chamoy
Next, blend the chamoy ingredients and pulse until smooth. Taste and adjust seasonings if necessary. It should be slightly sour, sweet, and a bit smokey. Again, I like my chamoy quite thick, but if you prefer a thinner consistency, add more water ¼ cup at a time.
4. pour and freeze
If using popsicle molds that stand straight up (like a cup you pour into), layer the popsicles with about 1 teaspoon of the chamoy, followed by some mangonada mixture, and so on. If using a mold that lays flat, then pour the mangonada mixture into the molds, followed by a scant tablespoon of the chamoy. Using a popsicle stick, give it a swirl to combine. Place in the freezer for 4 to 6 hours and enjoy!
boozy mangonadas!
These Mangonada popsicles are perfect for kids, but if you want a fun, adults-only version, simply swap out the 1 cup of water for equal parts of your favorite tequila for Boozy Mangonada Popsicles! Just make sure the kids don’t get a hold of ’em!
tools you’ll need
more summer treats to beat the heat
- Chocolate-Pistachio Covered Orange Cream Popsicles
- Chick’n Pitas with Everything Ranch
- Vegan Chick’n Pesto Pasta Salad
long summer days + popsicles = match made in heaven
Once these Mangonada Popsicles make it into your summertime rotation, I wanna hear all about it! Take a photo of your frozen treats and tag me on Instagram at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing all your recreations of my recipes!
Mangonada Popsicles
Ingredients
- ½ cup prunes
- ¼ cup dried apricots
- ¼ cup dried hibiscus flowers also known as Flor de Jamaica (*see recipe notes*)
- 6 tablespoons coconut sugar divided
- The zest of 1 lime
- 5 tablespoons fresh lime juice divided
- 2 tablespoons ancho chile powder
- 1 tablespoon tamarind paste optional (*see recipe notes*)
- 1 tablespoon Tajin
- 12 ounces fresh mango peeled and cut into cubes (about 2-3 large mangoes)
Instructions
- In a small pot over medium-high heat, bring 2 cups of water, the prunes, dried apricots, flor de jamaica, 3 tablespoons of coconut sugar, 3 tablespoons lime juice, ancho chili powder and Tajin to a boil. Once at a boil, reduce the heat to low and simmer for 20 minutes.
- Meanwhile, place 1 cup of water (*see recipe notes*), the remaining 3 tablespoons of coconut sugar, lime zest, remaining 2 tablespoons lime juice, and fresh mango in a blender and pulse until smooth. Taste and adjust seasonings if necessary – if your mangoes aren’t very ripe, you may need to add more sugar depending on your preference of sweetness. Additionally, I like my mangonada mixture quite thick, but if you prefer a thinner consistency, add more water ¼ cup at a time. Set aside. And give the blender a quick rinse under water.
- Next, blend the chamoy ingredients and pulse until smooth. Taste and adjust seasonings if necessary. It should be slightly sour, sweet, and a bit smokey. Again, I like my chamoy quite thick, but if you prefer a thinner consistency, add more water ¼ cup at a time. (*see recipe notes*)
- If using popsicle molds that stand straight up (like a cup you pour into), layer the popsicles with about 1 teaspoon of the chamoy, followed by some mangonada mixture, and so on. If using a mold that lays flat (like the video above), then pour the mangonada mixture into the molds, followed by a scant tablespoon of the chamoy. Using a popsicle stick, give it a swirl to combine. Place in the freezer for 4 to 6 hours and enjoy!
Notes
*Tamarind paste can be found at most Mexican food stores or specialty Asian markets. You can also purchase it on Amazon. While it is optional in my recipe, I definitely think it adds a nice sourness that traditional chamoy has, so I recommend using it if possible!
*Wanna make these boozy Mangonada popsicles? Sub the water out for equal parts of your favorite tequila!
*The chamoy is more than you’ll need for the popsicles – I did this on purpose because I like to use it on everything from fruit to rims on my margaritas! It will last about 3 months stored in a sealed jar in the refrigerator, or 2 months in a sealed container at room temperature.
