That’s one mean mangoneada

Add a pound of cut mangoes, three tablespoons sugar, and a cup of water to a blender. More water will dilute the mango flavor but make the mangoneada more hydrating. Blend and pour the mixture into cups — 8 oz. disposable cups are typically used, but any cup will work as long as the popsicle can slip out. Leave the cups in the freezer until freezing begins. Place a popsicle stick in the middle of each cup, and freeze until fully frozen.

When you’re ready to get your mangoneada on, dip the cup in warm water so the popsicle inside loosens. Remove the popsicle and squeeze a lime’s worth of juice into each cup, a teaspoon or tablespoon of chile powder (depending on its strength and your heat tolerance), and salt to taste. Mix it up and replace the popsicle in the cup. Start eating your mangoneada. Dip into the sauce and repeat. •

Ari LeVaux writes Flash in the Pan, a nationally syndicated weekly food column. His writing has appeared in more than 50 newspapers and magazines, and on various websites including Alternet and The Atlantic. He lives in Montana and New Mexico.