This type of ice is very popular, and why wouldn’t it be? It has the perfect combination of sweet ripe mangoes, spiciness, a little acidity, and saltiness. This recipe calls for chamoy, a sauce or condiment made from pickled fruit, usually apricots or plums. Chamoy is a little salty and acidic and it’s an acquired taste, but I personally love it and encourage you to try it if you haven’t.

　　

Ingredients

serves 6 to 8

　　2 pounds mangoes, peeled and cut into chunks (3 to 5 mangoes)

　　1 cup sugar

　　1/2 teaspoon salt

　　Chamoy

　　Ground piquín or guajillo chiles to taste, plus more for garnish

　　1/3 cup freshly squeezed lime juice (2 to 3 limes)

　　Coarse salt

　　

Step 1

Put the mangoes, sugar, and salt in a food processor and process until completely smooth. Pour the puree into a shallow nonreactive container. Freeze completely, about 5 hours. Scoop the frozen mixture into a blender and blend until crushed.

　　

Step 2

To serve, put a little chamoy in a glass or cup, put a little mango ice on top, and layer with some chiles and chamoy as desired. Sprinkle the lime juice on top, then dust with ground chiles and salt as desired. Serve immediately.

　　Cooks' Note

　　Another way of making mangonadas is to put the mango puree in disposable plastic or paper cups and insert ice pop sticks once the mixture begins to freeze. To serve, peel or cut away the cup and put a little chamoy on top, squeeze on some fresh lime juice, and sprinkle with ground chile and salt.

　　Reprinted with permission from Paletas, Authentic Recipes For Mexican Ice Pops, Shaved Ice, & Aguas Frescas, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. As the country's most authoritative voice on Mexican sweets, FANY GERSON has been featured in the New York Times, Gourmet, Fine Cooking, Daily Candy, Village Voice, NY Daily News, Time Out magazine, and New York magazine, among other publications. She recently launched the acclaimed La Newyorkina, a Mexican frozen treats and sweets business that began with her love for paletas. A graduate of the culinary Institute of America, Fany has worked in a range of fine-dining kitchens around the world. Visit www.lanewyorkina.com for more information.