Mango and Chamoy Paletas: Spicy-Sweet Mexican Popsicles

These mango & chamoy paletas are one of my favorite icy treats for summer. “Paleta” is the Spanish word for popsicle, and I love them because they use simple, natural ingredients. Depending on the flavor, paletas can be a lighter, healthier snack than many store-bought frozen treats.

I’ve posted many Mexican recipes that pair something sweet with chamoy or Tajín — and for good reason. The combination of spicy, tangy, salty, and sweet flavors is irresistible. This paleta is inspired by the popular street snack mangonada, which layers mango with lime, Tajín, and chamoy. You’ll find variations across Mexico and many fruit stands in the U.S. that sell mango-on-a-stick dressed with lime, Tajín, and chamoy. They’re absolutely delicious.

Ingredients:

• Mango — Choose ripe mangoes that give slightly when pressed. If you have access to a Mexican market, their mangoes are often the best quality and flavor.
• Mango nectar — Use mango nectar to boost flavor and help the paleta retain more fruit taste when frozen. Water works in a pinch, but the result will be less intense.
• Granulated sugar — Adds sweetness and balances acidity. Fruits lose some sweetness when frozen, so taste the puree and add a little more sugar than you think you need if desired.
• Lime juice — Fresh lime brightens the mango and adds acidity. Adjust to taste.
• Tajín & chamoy — Traditional pairings for fruit. Tajín adds a tangy chili-lime seasoning while chamoy brings sweet, salty, and slightly spicy notes. Together they create the classic mangonada profile.
• Salt — If you skip Tajín and chamoy, add a pinch of salt to the mango puree to enhance the fruit’s natural flavor.

Two Types of Paletas

Paletas typically fall into two categories:

1. Water-based — Fruit-forward paletas made with water or juice. These highlight the fruit flavor and are usually vegan and lower in fat. Common examples include lime, strawberry, and tamarind paletas.
2. Cream-based — Richer, creamier paletas with milk, cream, Mexican crema, or sweetened condensed milk. These have a texture closer to ice cream and include flavors like coconut, coffee, and arroz con leche.

Equipment needed:

To make paletas you’ll need a popsicle mold (silicone recommended), popsicle sticks, plastic baggies for storage, and a blender. Silicone molds are easiest to release the frozen paletas from.

What is the difference between a popsicle and a paleta?

While similar, paletas and mass-produced popsicles differ in ingredients and tradition. Many store-bought popsicles include additives and artificial flavorings. Paletas are traditionally made fresh from whole fruits and simple ingredients, requiring no additives. Paletas also have cultural importance in Mexico, where they are sold by paleteros from carts or from specialty shops.

Try some of my other paleta recipes:

Search my site for more paleta recipes to explore different fruit and cream-based options.