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Flavorful Mango Chamoy Paletas Recipe with Tajin Chili Lime Salt Crust

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These mango paletas combine juicy mango, tangy chamoy, and a crunchy Tajin chili lime salt crust for a refreshing and bold frozen treat perfect for summer.

Ingredients

Scale
  • 3 large fresh mangoes, peeled and chopped (ripe but firm; Ataulfo mangoes recommended)
  • ½ cup chamoy sauce (Pelón Pelo Rico brand preferred)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey or agave nectar (adjust to taste)
  • 1 cup water
  • 3 tablespoons Tajin chili lime seasoning
  • 1 teaspoon chili powder
  • 1 tablespoon coarse sea salt
  • 8–10 wooden popsicle sticks, soaked in water for 30 minutes

Instructions

  1. Prepare the Mango Base (10 minutes): In a blender, combine chopped mangoes, chamoy sauce, lime juice, honey or agave nectar, and water. Blend until smooth but still slightly thick. Adjust sweetness or tartness as needed.
  2. Mix the Chili Lime Salt Crust (5 minutes): In a small bowl, combine Tajin seasoning, chili powder, and coarse sea salt. Stir well to evenly distribute.
  3. Prepare the Molds (5 minutes): Lightly coat the inside edges of popsicle molds with chamoy sauce. Pour a small spoonful of the chili lime salt mixture onto the chamoy layer, pressing gently to create a thin crust.
  4. Fill the Molds (5 minutes): Pour the mango chamoy mixture into the molds, leaving a little space at the top. Insert wooden sticks and tap molds gently to release air bubbles.
  5. Freeze (at least 6 hours or overnight): Place molds on a flat surface in the freezer. Freeze overnight for best results.
  6. Unmold and Serve: Run warm water briefly over the outside of molds to loosen paletas. Serve immediately with extra Tajin and lime wedges if desired.

Notes

Use ripe but firm mangoes to avoid watery base. Apply chili lime salt crust while chamoy layer is still tacky for best adhesion. Soak wooden sticks before use to prevent cracking. Freeze paletas on a flat surface and avoid opening freezer frequently during freezing. For less spicy paletas, reduce chili powder or Tajin. Coconut milk can be added for a creamy dairy-free version.

Nutrition

Keywords: mango paletas, chamoy, Tajin, chili lime salt crust, frozen treats, summer dessert, Mexican popsicles, vegan, gluten-free

Find it online: https://siennaspoon.com/flavorful-mango-chamoy-paletas-recipe-with-tajin-chili-lime-salt-crust/