Made with just 4 ingredients and 5 minutes of prep time, these deliciously sweet and delectably spicy Chili Mango Paletas are one of our favorite summer desserts.

Far healthier than store-bought ice creams and popsicles, these frozen treats are bursting with the bright, juicy flavor of fresh mangoes balanced with a sprinkling of chili-lime salt for a dessert that is reminiscent of a traditional Mexican roadside snack!

serving platter of chili mango paletas on a bed of ice with a ramekin of tajin and a halved lime.

About This Recipe

I love making paletas (Mexican popsicles) during the warm months. It’s healthier and less expensive than buying ice cream and it’s a fun activity to do with your kids. Plus, you just can’t beat the taste of fresh seasonal fruit compared to artificial flavors, you know? This particular paleta recipe is a refreshing little slice of Mexico heaven right in your home.

These chili mango paletas remind me of the roadside street vendors in Juarez, Mexico who serve up fresh fruit on a stick and douse it with Tajin, a famous brand of chili-lime salt. While mango has always been my favorite, you can also buy pineapple, honeydew, watermelon, cucumber, or coconut sold this way.

If the idea of chili in your dessert sounds strange, trust me: it’s not! Even when my kiddos were little they loved the sweet-heat combo. Also, remember Mexican hot chocolate? It tastes so good because of the addition of some spice. If you want another layer of sweet and spice and everything nice, drizzle in some Chamoy for a similar flavor to a mangonada.

This simple recipe for Mexican mango popsicles takes just 4 ingredients and 5 minutes to whip up. The hardest part is waiting for the freezer to do its magic. Once you take your first lick, I can basically guarantee you’ll be in love. If you close your eyes you might even think you’re in the streets of Mexico purchasing this paleta from a paletero (popsicle vendor).

Young boy on a swing holding a chili Mango paleta and smiling.

Ingredients & Substitutions

You only need 4 ingredients to make these tasty chili-mango paletas. Here’s your shopping list:

  • Mangoes – If you have access to Champagne mangos I’d highly recommend them for this recipe. Also called Ataulfo mangos, they are sweeter and less fibrous with a wafer-thin pit. If not, any fresh, ripe mangoes will do! Remember that you’ll only want to blend one, keeping the other in diced pieces for juicy pops of fruity goodness throughout the popsicle.
  • Mango Nectar – Not to be confused with mango juice, mango nectar is sweetened with simple syrup. While you might be tempted to make these “healthier” by opting for less added sugar, you actually need the added sweetness to keep the popsicles from being too icy and hard.
  • Granulated Sugar – Feel free to swap in brown sugar, agave nectar, or honey.
  • Tajin Fruit and Snack Seasoning – To get the authentic roadside snack flavor, you’ll want a bottle of Tajin on hand. It’s basically just salt, citric acid, and some chili powder mixed together, but the sum is much greater than its parts. If you can’t find it, try swapping in 1 tablespoon + 1 teaspoon chili powder, 1.5 teaspoons kosher salt, and the zest of a lime.

Equipment

Making homemade Mexican paletas is much easier than you might think. All you’ll need to grab is:

  • A Blender – This paleta recipe has instructions that are basically “throw everything in a blender and go to town.” You don’t need a big, fancy one to do the work, but you’ll probably want something more substantial than an immersion model.
  • Popsicle Molds – There are tons of fun shapes on the market nowadays. I love the classic look of the paletas below, but you can get ones that are shaped like rocket pops, skinny tubes, or even crazy ones in the shapes of dinosaurs. If you don’t have any on hand, you can also swap in paper cups, muffin tins, loaf tins, old yogurt containers, or ice cube trays.
close up shot of mango chili lime paletas on a bed of ice.

How To Make Chili Mango Paletas

Making homemade paletas is a snap. Here’s how it’s done:

Step 1: Blend. In a blender add sliced mango, mango nectar, and sugar or honey. Blend until smooth. Add chili powder to mixture and stir, do not blend.

Step 2: Add Fruit Chunks. Spoon diced mango into 6 popsicle molds.

Step 3: Fill popsicle molds. Pour 2 ounces of mixture into each mold.

Step 4: Freeze. Insert a popsicle stick into each mold and freeze until pops are solid, about 6 hours or overnight.

Step 5: Sprinkle & Enjoy! To release ice pops from molds, run the bottom of the molds briefly under cold water. Sprinkle chile powder on popsicles and enjoy.

Expert Tips

  • Keep some chunks in the mix! Part of the appeal of these mango-chile paletas is the fun textural variation of having some visible pieces of fresh fruit.
  • Use cold water, not hot, to unmold the paletas from their molds. If you use hot, you’ll end up with a much messier result.
  • Leave some headspace! The first rule of freezing is that liquid will expand. Don’t make the mistake of filling your molds to the tippy-top, or you’ll risk having to scrub your freezer when you’re done.

Frequently Asked Questions

Can I make paletas without a popsicle mold?

Absolutely! You can use the tiny paper cups they give you to swish with at the doctor’s office, a regular-sized loaf tin, a muffin tin, used yogurt cups, or even an ice cube tray. To center the popsicle stick, cover your container with foil or plastic wrap, then cut a small hole in the center. If you’re using a loaf tin, space the sticks at even intervals. Once you unmold it, use a hot knife to cut into individual pieces!

How do you pronounce paletas?

It’s simple: pah-LEH-tas. Just like it looks!

What is the difference between paletas and popsicles?

While they’re very similar, paletas are invariably made with fresh fruit and other whole food ingredients, whereas many mass-produced popsicles are filled with artificial flavors, colors, sweeteners, and preservatives. Paletas are basically the Whole Fruit or Outshine version of popsicles, but made in small batches.

More Frozen Treat Recipes

If you tried this tasty recipe for homemade Chili Mango Paletas, please let me know how it turned out by rating and reviewing it below.

mango tajin paletas on a bed of ice with a small ramekin of tajin to the side and a sliced mango.

Chili Mango Paletas (Mexican Popsicles)

5 (3 ratings)
These paletas reminds me of the mangos on a stick with chile powder we would buy from street vendors in Juarez, Mexico.
Print Pin Rate
Yield: 6 popsicles
Prep Time: 5 mins
Freezing: 6 hrs
Total Time: 6 hrs 5 mins

Ingredients

Equipment

Instructions 

  • In a blender add sliced mango, mango nectar, and sugar or honey. Blend until smooth. Add chili powder to mixture and stir, do not blend.
  • Spoon diced mango into 6 popsicle molds.
  • Pour 2 ounces of mixture into each mold.
  • Insert a popsicle stick into each mold and freeze until pops are solid, about 6 hours or overnight. To release ice pops from molds, run the bottom of the molds briefly under cold water.
  • Sprinkle chile powder to popsicles and enjoy.

Notes

  • If you have access to Champagne mangos I’d highly recommend them for this recipe. Champagne mangos are sweeter and less fibrous with a wafer-thin pit. They are also called Ataulfo mangos.
  • If you want another layer of sweet and spice drizzle in some Chamoy for a similar flavor to a mangonada.
  • To make paletas without a popsicle mold: You can use the tiny paper cups they give you to swish with at the doctor’s office, a regular-sized loaf tin, a muffin tin, used yogurt cups, or even an ice cube tray. To center the popsicle stick, cover your container with foil or plastic wrap, then cut a small hole in the center. If you’re using a loaf tin, space the sticks at even intervals. Once you unmold it, use a hot knife to cut into individual pieces!
  • To get the authentic roadside snack flavor, you’ll want a bottle of Tajin on hand. It’s basically just salt, citric acid, and some chili powder mixed together, but the sum is much greater than its parts. If you can’t find it, try swapping in 1 tablespoon + 1 teaspoon chili powder, 1.5 teaspoons kosher salt, and the zest of a lime.
  • Use COLD water, not hot, to unmold the popsicles.
Calories: 87.04kcal, Carbohydrates: 21.48g, Protein: 0.98g, Fat: 0.67g, Saturated Fat: 0.14g, Sodium: 47.05mg, Potassium: 180.39mg, Fiber: 2.19g, Sugar: 19.08g, Vitamin A: 1896.91IU, Vitamin C: 33.02mg, Calcium: 25.22mg, Iron: 0.76mg
Author: Yvette Marquez
Course: Dessert, Snack
Cuisine: Mexican

Photography by Jenna Sparks
Originally published: June 2018.