"Mango and chili is a sweet-spicy combination popular in many Asian and Latin American countries. In Mexico, they take it a step further with Tajín, a combination of chili powder, salt, and lime juice. You can add the Tajín seasoning to the lollipop mix or dip the hardened lollipops into the powder for an extra kick. Tajín powder is available at Mexican grocery stores; if you can’t find it, you can substitute regular chili powder." - Anita Chu, author of Lollipop Love
Store wrapped in cellophane bags, twist-tied shut, in a cool, dry place for up to 1 month.
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.