• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Beyond Mere Sustenance logo
  • HOME
  • ABOUT
  • RECIPES
  • SUBSCRIBE
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • HOME
  • ABOUT
  • RECIPES
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • HOME
    • ABOUT
    • RECIPES
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home • Desserts • Boozy Mangonada Paletas (Popsicles)

    Boozy Mangonada Paletas (Popsicles)

    Published: Jul 15, 2020 · Last Modified: Sep 26, 2022 by Beyond Mere Sustenance with Leave a Comment· This post may contain affiliate links · This blog generates income via ads ·

    Share this post!

    81 shares
    • Share2
    • Twitter

    This post may contain affiliate links, see my Privacy Policy and Disclosure Statement

    These Boozy Mangonada Paletas (aka popsicles) feature mango, tequila, orange liqueur, agave nectar, lime juice, chamoy, and tajín in a barely boozy and beautiful mangonada-inspired paleta. You'll not find a watered-down ice pop, but a fantastically fresh frozen fruity delight... Yes, I love alliteration! You won't want to miss this easy summer treat.

    Jump to:
    • 👩🏻‍🍳 Tamara Talks - Recipe Inspiration
    • 🍡 Paletas, Popsicles, and Ice Pops
    • 📋 Ingredients Notes
    • 🔪 Instructions
    • 💭 Tips
    • 🧂 Useful Stuff
    • 📖 Recipe
    • 💬 Comments

    I don't drink anymore... I freeze it and eat it like a popsicle.

    ~~Dean Martin

    👩🏻‍🍳 Tamara Talks - Recipe Inspiration

    As a lover of seasonal and local food - especially produce - mangoes get a lot of attention in the summer at Andersen casa. Mangoes are plentiful in McAllen year 'round, but they're gorgeous in summer. I never tire of them, though I do tire of breaking them down. Fortunately, my hubby loves them enough to do it for me - especially if he's promised a Boozy Mangonada Paleta for his labor!

    I have been playing with a homemade chamoy recipe lately, and looking for ways to use it. Last week, I published a recipe for chamoy glazed salmon. My inspiration for these paletas was the Mexican mangonada. Mangonadas always contain some combination of mango, chamoy, and tajín. I love the fruity, sweet, tart, salty, spicy combination, and you'll find all of these flavors in my paletas!

    My paleta recipe includes tequila and orange liqueur, a combination you'll find in my mango margarita sorbet. In fact, the fruit portion of these ice pops draws from that recipe. It's an awesome sorbet, and no water or dairy is added.

    Of course I use my own chamoy and tajín, but you will get lovely results if you substitute good quality commercial brands. I know you're going to love these!

    You need to be a little flexible with the recipe. If you pay attention to the process shots, you'll see that I aimed for 6 paletas, and only got 4. My champagne mangoes had to wait on me, and some of the fruit didn't make the cut. Had I had more fruit, I would have gotten the 6 paletas. Photo days sometimes go that way... SOUTH!

    🍡 Paletas, Popsicles, and Ice Pops

    "Popsicles" is like "Crock Pot." They're both brand names, and it's best to avoid using the words in a title. This is a bit of a conundrum for a food blogger, as popsicle is recognized worldwide!

    In 1922, a realtor named Epperson (at the age of 29) introduced the Popsicle at a fireman's ball. It was an instant success. In 1923, he applied for a patent for his "frozen ice on a stick." 100 years later, the trademark belongs to the Unilever Group.

    Given that we're really not supposed to call them "popsicles," what should we call them?

    • ice pop
    • ice lolly
    • freezer pop
    • paleta

    What is a "paleta?"

    Paleta translates "little stick" in Spanish. Paletas are more than a water, juice, and colorant confection. YUCK. A paleta is only slightly sweet and loaded with fruit. You may find them spiked with chiles and booze - or not. I'm not a sugar fan, so paletas are probably my favorite summer dessert!

    📋 Ingredients Notes

    Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

    Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

    • mangoes
    • fresh squeezed lime juice
    • tequila
    • orange liqueur
    • agave nectar
    • fine sea salt
    • homemade chamoy (or purchased chamoy)
    • homemade tajín (or purchased tajín)
    Ingredients for mangonada paletas - mango, chamoy, lime juice, tequila, orange liqueur, agave, tajín.

    🔪 Instructions

    Ingredients for mangonada paletas in a blender before they are processed.
    • Prepare ingredients - Have chamoy and tajín ready for assembly, and add ingredients for the mango margarita sorbet to a blender.
    • Purée until smooth.
    Ice pop molds with a drizzle of chamoy prior to adding a layer of mango sorbet.
    • Layer the paletas - Drizzle chamoy on the sides of the molds, a sprinkle of tajín, followed by mango margarita sorbet. Continue layering until your mold is filled within ¼" +/- of the top. Place cap, and lightly tap on the counter to remove air bubbles.
    • Freeze the paletas - Place in the freezer until frozen solid. Time will vary according to thickness of the molds.
    • Enjoy! - Run the molds under warm water for a few seconds, and they should easily slide out.

    💭 Tips

    How many paletas will this recipe make? Clearly, I had issues with that! I have 6 molds, and ended up with 4. The mangoes vary in size as do the molds. It's really hard to quantify. I used 4 champagne mangoes on photo day, but I had to cut off a bit of soft fruit. I think 1 small mango should be about right per person. My mango margarita sorbet calls for 2 cups of mango, and that should make 4 paletas.

    Do I have to use alcohol? The short answer? No. I believe it improves the texture and flavor, and there really isn't very much in the paletas per serving. No adjustment needs to made if you omit. Paletas are fruit rather than water or juice.

    How long can I freeze them? They'll keep for months in the freezer, but they won't last that long. They're delicious!

    Do I have to make the tajín and chamoy? NO. You'll still have a delicious paleta if you use the commercial products that I linked to in the ingredients. However, both ingredients are worth the time, and keep well for future use!

    🧂 Useful Stuff

    Tovolo Pop Molds
    Tajín brand Chamoy Sauce
    Tajín Classico Seasoning

    Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊

    A close up of a boozy mangonada paleta sprinkled with tajin.

    As summer heat bears down on the northern hemisphere, these boozy mangonada paletas are calling my name! We're hitting "real feel" temperatures of 110 degrees. Stay cool and stay safe!

    Signature in red and green with chiles and limes. Healthyish Latin cuisine.

    📖 Recipe

    A copper tray with parchment and 2 boozy mangonada paletas, a lime wedge and tajin.

    Boozy Mangonada Paletas

    Tamara Andersen
    A paleta, or popsicle, with fruity mangonada spike with tequila and orange liqueur, layered with chamoy and tajín...
    5 from 2 votes
    Prevent your screen from going dark
    Print Recipe Save RecipeSave Recipe Pin Recipe
    Prep Time 20 minutes mins
    Freezer Time 3 hours hrs
    Total Time 3 hours hrs 20 minutes mins
    Course Desserts
    Cuisine Mexican
    Servings 4 paletas +/-
    Calories 124 kcal

    Ingredients

    • 2 large mangos - about 2 cups cut in chunks
    • ¼ cup fresh squeezed lime juice - 3-4 limes
    • 1 tablespoon tequila - see notes
    • 1 teaspoon orange liqueur - see notes
    • 1 tablespoon +/- agave nectar
    • ¼ teaspoon fine sea salt
    • chamoy - see Tips, notes, post
    • tajín - see Tips, notes, post

    Instructions

    • Put mango through salt into a blender, puree until smooth.
    • Starting with chamoy, layer a spoonful or 2 of chamoy, a sprinkle of tajín, and mango purée until just ¼" +/- below the rim of molds. Tap to remove air bubble.
    • Freeze until solid - 3 to 4 hours (varies with mold size).
    • Sprinkle with additional tajín as desired.

    Notes

    I suggest tequila, but we have also used mezcal, and we love the hint of smoke.
    I use Triple Sec for desserts as the quality isn't that important, and it's pretty inexpensive.

    Nutrition

    Calories: 124kcal

    NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com

    More Desserts and Sweets

    • 7 tamarillo/tree tomato tarts on a yellow plate topped with whipped cream and fresh mint.
      Tamarillo Curd Mini Tarts
    • A coupe glass with a scoop of mascarpone chocolate mousse on a white ceramic plate.
      Chocolate Mascarpone Mousse Without Eggs
    • A stack of 3 Peruvian alfajores cookies with chocolate ganach, passion fruit curd, and manjar blanco.
      Peruvian Alfajores Cookies
    • A white plate with kumquat confit and chèvre on toast.
      Spiced Kumquat Confit

    Share this post!

    81 shares
    • Share2
    • Twitter

    Reader Interactions

    I'd love to hear from you! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    A photo of Tamara Andersen in floral top in front of ficus tree.
    Cuzco, Peru in 2022...

    A Little About Me

    Hola from the Rio Grande Valley in south Texas! I'm Tamara, the recipe developer, cocktail mixologist, photographer, and writer behind Beyond Mere Sustenance. Read more→

    Popular Recipes

    • A clear glass bowl with Homemade Low Sodium Tajín and a stainless steel measuring spoon.
      Homemade Tajín Recipe (Copy Cat)
    • A single bowl of Peruvian beans with rice, salsa criolla, and avocado.
      Peruvian Beans
    • A black plate with pollo saltado, french fries, and Peruvian rice with black flatware and garnishes.
      Pollo Saltado
    • The Peruvian style rice feature image in an oval cast iron skillet with grey napkin.
      Simple Peruvian Rice

    Healthy Mains

    • A cast iron skillet with 4 portions of cod in a Mexican pan sauce with tomatoes and citrus.
      Pan-Seared Mexican Fish
    • A white ceramic bowl with Peruvian chicken and cilantro soup garnished with hard cooked egg and avocado.
      Peruvian Cilantro Chicken Soup
    • A red cast iron skillet with shrimp in roasted goldenberry sauce and a silicone spatula.
      Shrimp in Roasted Goldenberry Sauce
    • A red ceramic bowl of pork, tomatillos, green chile, and rice garnished with lime and cilantro.
      Instant Pot Chile Verde Pork

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy and Disclosure

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Get in Touch

    Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊

    Copyright © 2022 Beyond Mere Sustenance