Snack · 20 min · mexican

Paletas de Mango con Chamoy

Mexican flavors, weeknight effort. Ripe mangoes meets sugar in a 20-minute snack worth keeping in rotation. It is weeknight cooking that still hits your targets — 1 grams of protein per serving. Naturally vegan, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 3 Ripe mangoes
• 1/3 cup Sugar
• 1/4 cup Lime juice
• 1 cup Water
• 1/3 cup Chamoy
• 2 tbsp Tajín

Steps

1. Blend the mango with the sugar, lime juice, and water until completely smooth. Taste — it should be bright and sweet-tart.
2. Pour a spoonful of chamoy into each paleta mold and swirl it up the sides.
3. Fill with the mango puree, leaving room for expansion, and insert the sticks.
4. Freeze at least 6 hours until rock solid.
5. Unmold by running warm water over the molds for 10 seconds.
6. Dust with Tajín and serve immediately. Sweet, sour, salty, spicy — the paleta that has everything.

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