When putting a fresh spin on the mangonada, Paleta Factory’s Manuel Bucio knew better than to reinvent the wheel. “Mangonadas are a beloved staple of Mexican street food,” he says. “The goal was to preserve the original flavors and ingredients but present them in a way that’s both familiar and novel.” Per his mission, all the dish’s hallmarks — mango tarted up with lime juice, the saltiness and subtle heat of Tajín seasoning, and a lashing of blood-red, sweet-and-sour chamoy sauce — feature in his adaptation, but the ice pop format dials up the refreshment and the fun.

Paleta Factory’s Mangonada Paletas

Makes:10 ice pops
Active time:10 minutes
Total time:4 hours 10 minutes
Special Equipment:10-cavity covered ice pop mold (available on Amazon), wooden ice pop sticks

 Chamoy, to taste (available at Cermak Fresh Market)
3 cupsChopped mango
½ cupSugar
1 Tbsp.Tajín (available at Cermak)
2 Tbsp.Lime juice
1¼ cupsWater

1. Squirt desired amount of chamoy in the bottom of each mold cavity. Place the mold in the freezer to chill.

2. Process mango, sugar, Tajín, lime juice, and water in a blender until completely smooth, 1 to 2 minutes.

3. Remove the mold from the freezer. Divide mango mixture among the cavities, filling each about three-fourths full to allow room for expansion. Cover the mold and insert the sticks. Place in the freezer until the paletas are fully frozen, about 4 hours.

4. Unmold the paletas and serve.