- 3 cups Ataulfo mango (about 5 mangoes), divided
- 2 tablespoons freshly squeezed lime juice
- 1⁄2 cup pure cane sugar
- 1⁄4 cup water
- 2 tablespoons chamoy sauce
- 1 teaspoon chili lime salt
Add 2 1⁄2 cups mango, lime juice, sugar, and water to blender. Blend until smooth. Set aside 2⁄3 cup of mango mixture.
Place the rest of the mango mixture in a small bowl. Stir in chamoy sauce and chili lime salt.
Chop remaining 1⁄2 cup mango into half-inch cubes.
Divide mango cubes into popsicle molds. Layer plain mango mixture and chamoy mango mixture in each mold, alternating between mixtures. Push mixtures in the mold with a spoon to make swirls. Cover and insert popsicle sticks. Chill overnight.
Spoon mixture into popsicle molds. Cover and insert popsicle sticks. Freeze at least 4 hours or until firm.