Mango ice lollies with chilli-lime dip recipe for the ultimate refreshing treat

Name: Mango ice lollies with chilli-lime dip recipe for the ultimate refreshing treat
Total time: 10 min
Yield: 6 serving(s)
Ingredients: 375 g tinned mango pulp, we used KTC Alphonso; Juice 1 lime; 200 mL fresh orange juice; 1 tbsp. Tajin chilli lime seasoning

Alphonso mangos are in season for such a brief window, the easiest way to taste them is using tinned. The flavour is much more intense than regular mangos, perfect for these lollies inspired by Mexican paletas. You can find Tajin, a dry spice blend, in selected M&S stores and online.

By Emma FranklinPublished: 19 June 2025

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Cooling and refreshing mango lollies get dipped in a zingy and spicy seasoning for ultimate summer treat!

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Yields:

6 serving(s)

Total Time:

10 mins

Cal/Serv:

Ingredients

375 g
tinned mango pulp, we used KTC Alphonso
Juice 1 lime
200 ml
fresh orange juice
1 Tbsp.
Tajin chilli lime seasoning

Directions

1. Step 1In a blender or food processor (or in a jug with a stick blender), mango lime and orange juice until smooth. Divide between 6 x 100ml lolly moulds, insert lolly sticks and freeze for at least 8hr (ideally overnight) until solid.
2. Step 2To serve, remove from moulds and dip the ends into the Tajin chilli lime seasoning (you’ll need about 1tbsp). Serve immediately.

Make and freeze lollies up to 1 month ahead. To save freezer space, once the lollies are completely solid, you can unmould them, layer between greaseproof paper and freeze in a sealed container or freezer bag.

If you're after more mango recipes, then we have you covered.

Per serving:

Calories: 61
Protein: 1g
Total fat: 0g
Saturates: 0g
Carbs: 17g
Total sugars: 17g
Fibre: 0.1g

If you’re getting too hot to handle, we have the solution with our favourite ice lolly recipes 🔥

Emma Franklin

Cookery Editor

Emma is Cookery Editor for Good Housekeeping and loves nothing more than sharing her bottomless enthusiasm for all things food and drink with anyone who wants to learn (and even those who don’t!). From super simple one pan suppers to showstopping wedding cakes and everything in between, there’s very little that doesn’t come out of her kitchen. When not developing recipes, writing features or styling food for photography she can be found hiding behind the mountain of cookery books that’s slowly overtaking her house, or exploring restaurants, food shops and festivals in search of the next big thing to share with readers. On the rare days when she’s not thinking about food, you’ll find her in a cosy pub at the end of a long walk with her dog and expert food taster, Angua.

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