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.
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.