It's heating up with this Lollipop recipe

Summer time is not the only thing heating up. These lollipops will heat your taste buds up as well. Mango and chili is a combination that you will find in many Asian and Latin American countries. Mexican cooking will also add a bit of Tajin, a combination of chili powder, salt and lime juice. Add the seasoning to a lollipop mix or dip into the powder for an extra spicy kick. You can find tajin at most mexican grocery stores if you cant find it substitute chili powder

recipe comes from cookbook Lollipop love


1 cup sugar
1 cup mango nectar
¼ cup light corn syrup
½ teaspoon mango candy flavoring
1 tablespoon Tajin Clasico seasoning


Coat lollipop molds lightly with nonstick cooking spray. Place lollipop sticks in the molds.
Combine the sugar, mango nectar, and corn syrup in a large, heavy saucepan. Bring to a boil over medium-high heat.
Continue cooking until the mixture reaches 275 degrees F (soft-crack stage). Immediately remove the saucepan from the heat.
Add the candy flavoring and stir to combine.
Pour the mixture into a heatproof measuring con­tainer with a spout, or a candy funnel. Fill each of the molds halfway.
Sprinkle the Tajín seasoning over the lollipops. Pour the rest of the mixture over the lollipops, filling the molds completely.
Let the lollipops cool and harden, about 15 minutes, before removing them from the molds.