Mango Rosewater Paletas with Chamoy

Mango Rosewater Paletas with Chamoy are made with fresh mangos, floral rosewater, and a swirl of sweet and salty chamoy. It turns the popular Mexican snack, Mangonadas, into a handheld frozen treat. Chamoy, the fermented fruit syrup is swirled in to make it even more exciting. Top yours with salty, spicy tajín, or leave them plain. You’ll love how great these fruit pops are for hot summer days or to serve at your next fiesta.

*I updated this post, which was originally published in May 2017, to include new images and metric measurements.*

What are Paletas, and where do they come from?

Paletas are Mexican fruit popsicles usually made with only fresh ingredients. Ignacio Alcázar came to the U.S. on a visit in the early 40s and discovered popsicles. He brought the concept of these frozen pops to his town of Tocumbo, in Michoacan, Mexico. Ignacio inserted little sticks, or paletas, into molds filled with fresh, blended fruits (and sometimes vegetables) and created the classic Mexican paleta. 

What’s the difference between Paletas and ice pops?

The difference between paletas and ice pops, or popsicles, is that paletas are often made with all-natural ingredients, whereas popsicles tend to have artificial ingredients like food dyes or preservatives. Fruit bars are the closest thing we have to paletas here in the States. 

What do I need to make Mango Rosewater Paletas?

For this recipe, you need overripe mangoes, rosewater, fresh lime juice, honey, mango nectar (or water), chamoy, and tajín. 

You also need a popsicle mold. Two molds work best if you have them, but if not, just use one and make these paletas in batches. You also need popsicle sticks. 

Can I make these Mango Rosewater Paletas vegan?

Honey is an animal product, and therefore it’s not a vegan ingredient. You can make these vegan mango rosewater paletas by swapping out the honey and using agave syrup in its place. Agave syrup is more bitter than honey, so use very ripe mangoes to offset its flavor. You can replace the honey with light corn syrup or maple syrup as a last resort. 

Heat the honey and mango nectar together in a microwave-safe bowl in the microwave for 15 seconds on high heat. If you don’t have mango nectar, you can replace it with water. 

Use a whisk to stir the two together until combined. Heating the honey with the nectar makes it more fluid, so it doesn’t harden before the paletas ingredients all have a chance to blend thoroughly. 

What kind of Mango do I need, and how do I cut it?

Tommy Atkins are the most commonly sold mangoes in the United States. Since that’s the case, I use Tommy Atkins mangoes in most of my recipes. Ataulfo mangoes are becoming more common in my grocery stores, too. Ataulfo mangoes, which come from Mexico and South America, are also known as Honey mangoes because of their flavor. Both are great varieties to use in this recipe. Just make sure the fruit you choose gives slightly when you squeeze it. A red-orange peel or a bright yellow-orange peel are good indicators that your mangoes are ripe. You need 5-6 Ataulfo mangoes for this recipe since they are smaller than the Tommy Atkins. 

To peel and cut a mango efficiently:

1. Slice 1/8-inch off the top and bottom of the fruit. 
2. Turn the mango, so the narrower ends are perpendicular to you. Slice the peel off from top to bottom. 
3. Cut away the “butt and belly,” or the protrusions, from the pit. Use your knife to carefully remove any remaining fruit pulp from the pit. 
4. Cut the fruit into 1-inch chunks. 

I don’t do the whole “cut squares into the mango in the peel, then cut them from the peel” thing because it wastes fruit. Discard the mango peels and pit or compost the peels and grow a tree with the pit. 

You can cut mangoes a day ahead and store them in an airtight container in the refrigerator. 

Where can I find Rosewater?

Add the mango chunks to a high-powered blender, along with the honey-mango nectar mixture and the lime juice. 

Next, add the rosewater to the blender. You can find rosewater in Middle Eastern or Indian grocery stores or their respective aisles in the supermarket. I don’t have a problem finding them in-store, but Amazon will hook you up if you do. 

You only need to add a small amount of rosewater because it is very potent. Adding too much rosewater will cause your recipes to taste like a garden in the worst way possible. 

Can I make this recipe with different fruits or flavors?

You can swap out the mango and the rosewater for other ingredients to switch up these paletas. 

Swap the mango for:

• Strawberries
• Watermelon 
• Guava
• Papaya

And/or replace the rosewater with:

• Orange blossom water
• Jamaica (hibiscus) flower water 
• Vanilla extract
• Almond extract

Use the water replacements in the same quantity as the rosewater. Since the extracts are stronger, reduce their amount to 1 tablespoon. 

How far ahead can I blend the Mango Rosewater mixture?

Cover the blender, then blend its contents on medium-high speed for 30 seconds. Stop the blender, scrape down the carafe using a rubber spatula, and move around any remaining chunks. Return the lid to the blender and blend again for one minute at medium-high speed. 

The mango rosewater mixture will be thick, like a liquid smoothie on the more fluid end. 

Set your popsicle molds onto a small tray or sheetpan to make transferring them to the freezer easier.

What popsicle molds work best for making paletas?

Because metal molds chill quickly (in about 3 hours) and are easier to unmold, they are the best molds for making paletas. Silicone molds also work well when making paletas, and they’re also less expensive, but sometimes it can be difficult to remove paletas from silicone molds.

Fill the popsicle cavities 1/4 of the way with the mango rosewater mixture. 

Can I replace or omit the Chamoy in this recipe?

Next, pour in 1 1/2 teaspoons (7 milliliters) of the chamoy. Chamoy is a condiment sauce made from dried chilies, lime juice, and fruit, most often apricot, mango, or plum. It is poured over fresh fruit, grilled corn, or used in drinks like mango margaritas or micheladas. 

Since this is an optional addition, you can omit it if you don’t care for it. But, I like the contrast of flavors it gives the paletas. 

Pour another layer of the mango rosewater mixture over the chamoy. Next, add another layer of chamoy. 

Finally, add a final layer of the mango rosewater mixture. 

How can I change up my Mango Rosewater Paletas?

Sprinkle a pinch of tajín or chipotle chile powder over each paleta for some added spice. 

Place the lids on the molds and insert wooden popsicle sticks, leaving 1/2-inch of the stick exposed.

Carefully place the paletas in the freezer. Freeze them for a minimum of 3 hours if you’re using metal molds, but overnight is best. 

Why aren’t the Paletas coming out of the mold?

Unmold the paletas after freezing them completely. 

Dipping the molds in a bowl of warm water before removing them loosens them from the molds. The water only needs to be warm, not hot, or it will melt the mango rosewater paletas.

Because they tend to stick, you might need to flip silicone molds upside down and run warm water over the bottom to unmold your popsicles from them. 

Immediately after unmolding, wrap each paleta in a square of wax or parchment paper and set it on a small sheet pan.  

What’s the best way to store Paletas?

After wrapping the paletas in the protective paper and putting them on the sheetpan, put the paletas back into the freezer for 20 minutes.

This gives them a chance to firm up, which makes packing them for storage less messy. The paper wrapping also keeps the paletas from sticking together in the storage bag or growing ice crystals in the freezer.

Once firm, transfer the mango rosewater paletas to a freezer storage bag. Storing paletas in freezer bags keeps them tasting fresh for as long as possible.  

How long can I keep Mango Rosewater Paletas in the freezer?

You can freeze paletas for up to 2 months in a freezer storage bag. Store them in the middle of the freezer, not on the door, to keep them from melting every time you open and close the freezer door. This fluctuation of temperature will cause ice crystals to form on your paletas. 

Press out any air from the storage bag when you take out a paleta. Air also contributes to the formation of ice crystals and diminished flavor. 

What other kinds of Paletas recipes can I try?

I have plenty of paletas recipes that I’m updating. This Paletas roundup is a great springboard, but I’m updating these recipes as you read this. 

If you’re in the mood for more mango recipes, try my Mangonadas Margaritas or Vitamin C Bomb Smoothie.

Be sure to make these Mango Rosewater Paletas with Chamoy for your next fiesta. Don’t forget to pin them to your popsicle board as well!

Mango Rosewater Paletas with Chamoy

Marta Rivera at Sense & Edibility

5 from 22 votes

Mango Rosewater Paletas with Chamoy add a unique floral note to the popular Mexican mangonada snack cup.

Servings: 14 paletas

Print Pin Recipe

Prep Time 15 minutes mins

freezing time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Equipment

• high-powered blender
• 2 popsicle molds if available
• 14 popsicle sticks

Ingredients

  

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For the Mango Rosewater Paletas with Chamoy

• 3/4 cup (175 milliliters) mango nectar
• 1/2 cup (170 grams) honey
• 3 large (6 cups or 940 grams) mangos peeled, seeded and cut into 1-inch chunks
• 2 tablespoons (30 milliliters) rosewater
• 2 teaspoons (10 milliliters) lime juice from 1 medium lime
• 1/4 cup (60 milliliters) chamoy for swirling (optional)

Optional Garnish

• Tajín

Instructions 

Blend the Mango Rosewater Mixture

• In a 1-quart microwave-safe bowl, heat the honey and mango nectar together in the microwave for 15 seconds on high heat.

  Use a whisk to stir the two together until combined and smooth. Set this aside to cool slightly.
• Add the mango chunks to a high-powered blender.

  Next, add the honey-mango nectar mixture, rosewater, and the lime juice. 
• Cover the blender and blend the mango mixture on medium-high speed for 30 seconds.

  Stop the blender, scrape down the carafe using a rubber spatula, and move around any remaining chunks.

  Return the lid to the blender and blend again for one minute at medium-high speed. The mango rosewater mixture will be thick, like a liquid smoothie on the more fluid end. 

Layer the Mango Mixture and the Chamoy

• Set your popsicle molds onto a small tray or sheetpan to make transferring them to the freezer easier.

  Fill the popsicle cavities 1/4 of the way with the mango rosewater mixture.
• Next, pour in 1 1/2 teaspoons (7 milliliters) of the chamoy.

  Pour another layer of the mango rosewater mixture over the chamoy. Next, add another layer of chamoy. 

  Finally, add a final layer of the mango rosewater mixture. 
• Optional: Sprinkle a pinch of tajín over each paleta for added spice. 

  Place the lids on the molds and insert wooden popsicle sticks, leaving 1/2-inch of the stick exposed.

Freeze, then Unmold the Mango Rosewater Paletas

• Carefully place the paletas in the freezer. Freeze them for a minimum of 3 hours if you're using metal molds, but overnight is best. 
• Unmold the paletas after freezing them completely. 

  You might need to flip silicone molds upside down and run warm water over the bottom to unmold your popsicles from them. 
• Immediately after unmolding, wrap each paleta in a square of wax or parchment paper and set it on a small sheet pan.  

  Put the paletas back into the freezer for 20 minutes to allow them time to firm up.
• Once firm, transfer the mango rosewater paletas to a freezer storage bag and freeze.

  Enjoy the paletas within 2 months.

Notes

Swaps and Substitutions:

• You can replace Tommy Atkins mangoes with Ataulfo mangoes, just use 6 instead of 3.
• Swap the mangoes for equal amounts of hulled strawberries, diced, seedless watermelon, diced guava, or diced papaya.
• If you don't have mango nectar, you can replace it with water or tequila for adult paletas. 
• You can make these vegan mango rosewater paletas by swapping out the honey and using agave syrup in its place. You can also replace the honey with light corn syrup or maple syrup. 
• Replace the rosewater with orange blossom water, Jamaica (hibiscus) flower water, vanilla extract, or almond extract.

Tips and Techniques:

• You can cut mangoes a day ahead and store them in an airtight container in the refrigerator. 
• If you're replacing the mango with another fruit, replace the nectar to a complimentary flavor as well. Omit the additional nectar if you're using watermelon as it's not needed.
• You can find rosewater in Middle Eastern or Indian grocery stores or their respective aisles in the supermarket.
• To replace the rosewater with extracts, reduce the amount of the extract to 1 tablespoon since they are more potent.
• Chamoy is a condiment sauce made from dried chilies, lime juice, and fruit, most often apricot, mango, or plum. 
• Dipping the molds in a bowl of warm water before removing them loosens them from the molds. The water only needs to be warm, not hot, or it will melt the mango rosewater paletas.
• The paper wrapping keeps the paletas from sticking together in the storage bag or growing ice crystals in the freezer.
• Storing paletas in freezer bags keeps them tasting fresh for as long as possible. 
• Fluctuations of temperature in the freezer will cause ice crystals to form on your paletas. 

Storage Instructions:

• Freeze paletas for up to 2 months in a freezer storage bag in the middle of the freezer, not on the door.
• Press out any air from the storage bag when you take out a paleta. Air contributes to the formation of ice crystals and diminished flavor.

Nutrition

Calories: 32kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 9mgFiber: 1gSugar: 9gVitamin A: 90IUVitamin C: 2mgCalcium: 3mgIron: 1mg

Course Dessert

Cuisine Hispanic, Mexican, Tex-Mex

Keyword chamoy, mango, paletas, popsicles

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