Mango Ice Candy Recipe

This Mango Ice Candy Recipe is a summery ice treat that both adults and kids love. This refreshingly sweet mango cooler is made of mangoes, condensed milk, evaporated milk, sugar, cassava flour and food coloring. Anything with mangoes in the Philippines is almost always a best seller. Aside from adding mangoes to cakes, pastries, and extravagant desserts. This simple treat you can make at home in just a few minutes will evoke many Filipinos childhood memories.

Mango Ice Candy Recipe

Ingredients

• 1 kilo ripe mangoes
• 2 liters water
• 1 can condensed milk ( 390g )
• 1 can evaporated milk ( 370ml )
• 1 1/2 cups sugar, adjust as needed
• 1 cup cassava flour or cornstarch 
• 1 cup of water to dissolve the cassava flour
• Food coloring ‘Egg Yellow’ ( optional )
• Mango tidbits ( optional )

Steps

1. Boil 2 liters of water. While waiting, chop the mangoes. Place these in a blender. Add ½ of the evaporated milk. Blend until smooth. Set aside.

2. In boiling water, add sugar, other half of the evaporated milk and condensed milk. Mix well. Add the blended mangoes, food coloring, and mango tidbits. Let it simmer in low heat.

3. Dissolve cassava flour in 1 cup of water. Make sure there’s no lumps. Add to the boiling mixture. Mix well. Let it simmer for 5 minutes.

4. Turn off heat and let it cool completely. Once cooled down, put in ice candy plastic bags. Use a funnel to put the mixture inside the bags. Tie and secure the ending tightly.

5. Freeze overnight.

What is Mango Ice Candy?

In summertime, people are always in the look for different wants to quench their thirst and cravings for something cold like ice cream. In Philippines, one treat has emerged and stand out – the ice candy! Ice candies are cold, sweet treat the come in different flavors – mango is one of them!

“Ice Candy” like its name is a Yummy snack that tastes almost like a creamy frozen candy. This popular childhood snack in the Philippines can be found sold or enjoyed in almost any neighborhood, sometimes even grocery stores or restaurants. This iconic snack is packaged by pouring in the mixture in a long and slightly thick cylindrical plastic bag using a funnel. Some might even have it on popsicle sticks. It’s affordable both to make and sell and have a multitude of flavors like coconut, pinipig, macapuno, ube, corn, and even red bean.

How to Make Mango Ice Candy

Since mangoes are cheaper during its season. Many recipes in the summer almost always have something with mango involved. I love mangoes, especially the “kinalabaw” variant. This variation of mango is the juiciest and sweetest, used in dishes like mango float, ice cream and ice candy.

To make this simple creamy ice-treat. All you need to do is prepare some boiling water while you chop up the mangoes. Blend the mangoes with half a can of evaporated milk then set it aside. Once the water is boiling, pour in condensed milk, the other half of the evaporated milk, and a little or a lot of sugar. Mix until the sugar has dissolved before adding in the belnded mangoes, food coloring, and if you have leftover mango chunks. You can mix everything in then give it a taste to check if you need more sugar. Bring everything into a simmer at low heat. To make sure the ice candy turns creamy instead of too icy. In another bowl, dissolve cornstarch and water before pouring it in the mixture. Simmer for a tleast 5 minutes until it feels slightly thick when mixing. Take these off the heat to cool before pouring these in the ice candy plastic using a funnel. Tie it down and freeze overnight to enjoy this icy treat the next day !

Questions

• How many ml per ice candy ?

This varies on the type of ice candy plastic / container you plan to use. Just make sure to leave at least an inch or more to be able to tie it better. You can lessen it to half an inch if you plan to tie it with a rubber band.

• Additional ingredients

While this deliciously refreshing ice candy recipe is delicious as is. You can also add other ingredients to level up with sweet treats. For example, adding chocolate on the walls of the plastic bags to make a “choco mango ice candy”, make it more creamy by adding bananas to make a mango-banana ice candy, adding strawberries to make it more tart and many more options.

Other Yummy Ice Candy Recipes : 

• Buko Ice Candy https://yummykitchentv.com/buko-salad-ice-candy/ or this sweet green Buko Pandan Ice Candy recipe with cornstarch https://yummykitchentv.com/buko-pandan-ice-candy/ 
• Chocolate Ice Candy recipe https://yummykitchentv.com/chocolate-ice-candy/ 
• How to make Strawberry Ice Candy recipe
• Easy Graham Ice Cream Cake https://yummykitchentv.com/mango-graham-recipe/ 
• Milo Ice Candy with cornstarch 

Mango Ice Candy Resipi ( Tagalog )

Mga Sangkap :

• 1 kilo mga hinog na mangga
• 2 litro ng tubig
• 1 lata condensada ( 390 g )
• 1 lata evaporada ( 370ml )
• 1 1/2 tasa ng asukal, bawasan o dagdagan kung kinakailangan
• 1 tasa cassava flour o cornstarch 
• 1 tasa ng tubig para ihalo ang cassava flour
• Food coloring ‘Egg Yellow’ ( opsyonal )
• Mga hiniwang mangga ( opsyonal )

Paano Lutuin :

1. Pakuluan ang 2 litro ng tubig. Habang naghihintay hiwain ang mga mangga. Ilagay sa blender kasama ng ½ lata ng evaporada. Iblend at itabi.
2. Sa pinakuluan na tubig, haluin ang asukal, natitirang evaporada, at condensada. Ihalo din dito ang blended na mangga, food coloring, at mga hiniwang mangga. Pakuluan sa mababang init.
3. Tunawin ang cassava flour sa 1 tasa ng tubig. Haluin ng mabuti bago ihalo sa kumukulong mixture. Haluin ng mabuti at pakuluin muli ng 5 minuto.
4. Tanggalin sa init at palamigin. Ibuhos sa ice candy bags gamit ang imbudo. Itali at i-secure ng mahigpit ang dulo nito.
5. I-freeze magdamag.

Mango ice candy is one of the popular cooler. This recipe will show you how to make mango ice candy, with step by step instruction to make Filipino ice candy. ice candy in Philippines is very popular and this recipe will guide you to make this cool drink with corn starch. in this recipe. We shown you ice candy ingredients and a video of detailed cooking, to make your task easier.