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Mango Rosewater Paletas with Chamoy

Course: Dessert
Cuisine: Hispanic, Mexican, Tex-Mex
Keyword: chamoy, mango, paletas, popsicles
Prep Time: 15 minutes
freezing time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 14 paletas
Calories: 32kcal
Author: Marta Rivera
Mango Rosewater Paletas with Chamoy add a unique floral note to the popular Mexican mangonada snack cup.
Print Recipe


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


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


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.


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.


Calories: 32kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 9mg | Fiber: 1g | Sugar: 9g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 1mg