Mexican Mango Popsicles

While I was living in Austin, TX, I was introduced to a Mexican candy that set my sweet tooth on fire! It was a hard candy that was flavored with mango and had a light dusting of chili powder salt, & sugar on the outside. Once I got beyond the fire of the first taste which is soothed by the deep mango sweetness, I thought to myself that this candy was, essentially, the Sour Patch Kids candy of Latin America. Now, I’m sure that thought would send purists into an uproar but that flavor combo has been the inspiration for many a margarita and, now, for popsicles!

What do you do when your mangos have turned a bit too ripe and you just can’t down another smoothie? Make sorbet, of course! How do you take that sorbet to the next level? Popsicles! Everyone loves popsicles!

Pureed mango is a sweet and fruity base to this simple and easy 3 – ingredient sorbet recipe. Fresh lime and chili powder give a Mexican twist that elevates the flavor from childhood favorite to a sophisticated summertime treat.

Preparation time:

15 Minutes + 2 hours freezing time

Ingredients:Mexican Mango Sorbet Ingredients

  • 2 ripe mangoes (preferably overripe but not bruised or browning)
  • 1 juicy lime
  • 2- 3 Tbl agave nectar
  • 1 pinch of chili powder
  • 1 dash of salt


  • Chef’s knife
  • Standard table spoon
  • Cutting board
  • Medium bowl
  • Blender or wand mixer
  • Microplane or citrus zester
  • 1 cup liquid measuring cup
  • 4 large popsicle molds or 6 push-pop molds
  • 1 tall glass (like a pint glass)


  1. Skin and cube the mango, placing the juice & pulp in the bowl or mixer
  2. Wash and zest the lime. Juice the lime and add all to the mango & mix
  3. Taste the mixture to gauge how the mixture’s sweetness. Add agave nectar, 1 Tablespoon at a time until you reach your desired sweetness.
  4. Add a pinch of salt to the mixture to counterbalance the sweetness and enhance the combination.
  5. Add a pinch of chili powder to the mango mixture. While optional, it elevates the ordinary to extraordinary! A little goes a long way so be judicious!
  6. Blend until smooth, creamy and pourable.
  7. Get the pint glass, popsicle molds, and measuring cup. Pour the mixture into the
    Chili Mango Puree for Popsicles
    Pour the puree into the push-popsicle molds leaving a half inch at the top for expansion during freezing

    measuring cup and then pour the mixture into the popsicle mold until an approximately ½ inch from the top of the mold. Tap the mold on the counter or use a chopstick to release any air bubbles in the mold. Once done, close the lid of the mold and set aside. Continue the process with the remaining molds until all of the mixtures is transfer to the molds.

  8. Place filled molds in the pint glass to keep them upright and place inside of the freezer. If you have a smaller freezer, insert filled popsicles inside of a gallon freezer Ziploc bag before placing in the freezer. We don’t want any sad mango spills to have to clean later!
  9. The popsicles should be frozen and ready to enjoy in approximately two hours! Enjoy!


Remember to taste as you go! Its always easier to add ingredients to achieve your desired flavor then to overdo it and wish that you could take them back out!

Liquids expand as they freezer so its essential to not fill the molds to the top. Always leave at least a half inch or two centimeters for expansion.

Mango push-popsicles
Mango popsicles ready for the freezer

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