Delightful Homemade Chinese Mango Candy Recipe

Introduction

Experience the tropical burst of flavors with this delightful homemade Chinese mango candy. Combining the sweet richness of mango and the tangy brightness of passion fruit, these chewy treats are a perfect balance of fruity and sweet. They’re fun to make and even better to share.

Ingredients

• 2 pieces Passion Fruits (use ripe fruits for the best flavor)
• 1 cup Mango Flesh (ensure the mango is ripe for a smooth puree)
• 1 cup White Sugar (substitute with natural sweeteners like agave for a healthier option)
• 1/4 cup Mizuame (or Maltose Syrup; can be replaced with corn syrup if unavailable)
• 1/4 cup Cornstarch (ensure it’s mixed into a smooth slurry to avoid graininess)
• 1/2 cup Water (use as directed to ensure proper thickening)
• 2 tablespoons Butter (for a vegan option, substitute with coconut oil)
• 1/4 cup Granulated Sugar (to roll finished gummies for added sweetness and crunch)

Instructions

1. Step 1: Cut the passion fruits in half and scoop out the pulp. Strain the pulp through a sieve to obtain about 100-120 ml of juice.
2. Step 2: Dice the ripe mango flesh and blend it until smooth to create a fine puree.
3. Step 3: In a saucepan, combine the passion fruit juice, mango puree, white sugar, and mizuame. Heat on low, stirring gently until all ingredients are fully dissolved.
4. Step 4: Gradually add the cornstarch slurry while stirring continuously until the mixture thickens and gains a glossy appearance.
5. Step 5: Reduce the heat and stir in the butter (or coconut oil), mixing until fully melted and incorporated.
6. Step 6: Pour the mixture into a parchment-lined tray. Cover with another piece of parchment and press down gently. Let it cool at room temperature for 1-2 hours until set.
7. Step 7: Once firm, slice the candy into squares or rectangles. Roll each piece in granulated sugar for added sweetness and a slight crunch.

Tips & Variations

• For a vegan version, replace the butter with coconut oil to maintain richness without dairy.
• If mizuame or maltose syrup is hard to find, light corn syrup works well as a substitute.
• Ensure the cornstarch slurry is smooth before adding to prevent lumps in the candy mixture.
• Try adding a pinch of chili powder for a spicy twist that complements the tropical fruit flavors.

Storage

Store the mango candy in an airtight container at room temperature. They will stay fresh for up to 1 week. If humidity is high, refrigerate to prevent stickiness, but bring them back to room temperature before eating for the best texture. These candies do not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mango for this recipe?

Yes, frozen mango can be used as long as it is fully thawed and well-pureed to maintain smoothness in the candy.

What if I don’t have mizuame or maltose syrup?

You can substitute with light corn syrup, which provides similar sweetness and texture to help the candy set properly.

Delightful Homemade Chinese Mango Candy Recipe

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★★★★★

4.7 from 117 reviews

This delightful homemade Chinese Mango Candy combines the tropical flavors of ripe mango and tangy passion fruit into a chewy, glossy treat. Crafted with natural ingredients like mango puree, passion fruit juice, and a touch of butter, these fruity candies are gently thickened with cornstarch and sweetened with a blend of white sugar and mizuame syrup. Perfect for a unique snack or gift, this recipe requires patience as the candy sets, resulting in a burst of fresh, vibrant flavors in every bite.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 45 minutes
• Yield: 12 servings 1x
• Category: Candy
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Fruit and Purees

• 2 pieces Passion Fruits (Use ripe fruits for the best flavor.)
• 1 cup Mango Flesh (Ensure the mango is ripe for a smooth puree.)

Sweeteners and Thickeners

• 1 cup White Sugar (Substitute with natural sweeteners like agave for a healthier option.)
• 1/4 cup Mizuame (or Maltose Syrup) (Can be replaced with corn syrup if mizuame is unavailable.)
• 1/4 cup Cornstarch (Ensure it’s mixed into a smooth slurry to avoid graininess.)
• 1/2 cup Water (Use as directed to ensure proper thickening.)
• 1/4 cup Granulated Sugar (Roll finished gummies for added sweetness and crunch.)

Fat

• 2 tablespoons Butter (For a vegan option, substitute with coconut oil.)

Instructions

1. Extract Passion Fruit Juice: Cut the passion fruits in half and scoop out the pulp. Strain the pulp through a fine sieve to obtain about 100-120 ml of juice, ensuring no seeds or solids remain.
2. Make Mango Puree: Dice the ripe mango flesh into small pieces and blend them until smooth, creating a thick mango puree with no lumps.
3. Combine Ingredients: In a saucepan, combine the passion fruit juice, mango puree, white sugar, and mizuame syrup. Heat the mixture over low heat, stirring gently to dissolve all ingredients completely without boiling.
4. Add Cornstarch Slurry: Prepare a slurry by mixing cornstarch with water until smooth. Gradually pour this slurry into the heated fruit mixture while stirring continuously to avoid lumps, cooking until the mixture thickens and takes on a glossy appearance.
5. Incorporate Butter: Reduce the heat to low and add the butter. Stir the mixture until the butter is fully melted and integrated, enhancing the candy’s texture and flavor.
6. Set the Candy: Pour the thickened mixture into a tray lined with parchment paper. Cover it with another piece of parchment paper and press down gently to create an even layer. Let it cool at room temperature for 1 to 2 hours until set.
7. Slice and Coat: Once firm, remove the candy from the tray and slice it into squares or rectangles. Roll each piece in granulated sugar if desired to add extra sweetness and a slight crunchy exterior.

Notes

• Ensure passion fruits and mango are fully ripe for the best flavor and natural sweetness.
• Mizuame syrup can be substituted with corn syrup if unavailable, but the texture may vary slightly.
• Mix cornstarch thoroughly into water to create a smooth slurry to prevent lumps in the candy.
• For a vegan version, substitute butter with coconut oil, which also adds a subtle tropical note.
• Store the candies in an airtight container at room temperature to prevent them from drying out.
• Adjust the sweetness by varying the amount of sugar rolled on the candies.

Keywords: Chinese mango candy, homemade fruit candy, passion fruit candy, mango puree candy, chewy fruit candy, traditional Chinese sweets