To make the candied chile Serrano, combine the corn syrup, sliced chile Serrano, and lemon peel in a small glass, microwavable bowl, and stir to combine well.
Microwave on high 1 minute. Remove bowl from microwave and allow to cool briefly. Using a toothpick, carefully remove and reserve all of the sliced chile Serrano. Remove and discard the lemon peel. Skim any loose seeds out of the syrup.
Add the paprika (and optional food coloring) to syrup and stir to combine. Set aside.
Puree mangos with desired amount of sugar. Fill ice pop molds with mango puree. Place wooden sticks in the molds. Freeze paletas overnight until solid.
Remove paletas from molds by quickly running the mold under hot water. Garnish with candied chile strips and return paletas to the freezer so garnish adheres. Serve with hot chile syrup on the side.