In a blender combine your 3 peeled and de-seeded mango pieces (this just means you don’t have to bother dicing them – any shape will do), lime juice, sugar and water. Blend until smooth.
In a small bowl add your diced mango and sprinkle both kinds of chile powder over the top, mixing it in with either a spoon or your fingers.
Divide your diced mango pieces up between however many popsicle/lolly moulds you are using, before slowly pouring the blended mango and lime juice over the top. Take care to make sure the juice is seeping all the way down into the bottom of the mould. You can use your popsicle stick to carefully push the mango pieces around to make sure this happens.
Freeze for a minimum of 3 hours, ideally overnight. Feel free to sprinkle more Tajin powder over the top before serving. The stuff is basically bottled magic.
