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!