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91% would make again

Filipino Mango Ice Candy

Mango ice candy is a popular dessert in the Philippines. This freeze pop is a deliciously refreshing treat on hot summer days.

Tasty Team
August 11, 2022
Filipino Mango Ice Candy
Total Time

20 minutes

20 min

Prep Time

10 minutes

10 min

Cook Time

10 minutes

10 min

Total Time

20 minutes

20 min

Prep Time

10 minutes

10 min

Cook Time

10 minutes

10 min

Ingredients

for 5 servings

  • 2 cups water (480 mL)
  • 4 champagne mangoes, peeled, pitted, and cubed
  • 12 oz evaporated milk, preferably Carnation brand
  • ¼ cup cornstarch (60 g), for thickening (optional; see Note)
  • 14 oz condensed milk, preferable Carnation brand
  • ½ cup granulated sugar (100 g), or to taste

Special Equipment

  • 20 clear ice candy cellophane bags
  • funnel

Preparation

  1. Add the water to a large saucepan and bring to a boil over medium-low heat.
  2. Cut the mango into chunks and transfer to a blender, along with the evaporated milk. Blend until smooth.
  3. Add the cornstarch, if using, to the boiling water and stir until dissolved, then add the sugar and condensed milk. Slowly pour in the blended mango mixture. Reduce the heat to low and simmer for 5 minutes, stirring occasionally, until well-combined. Remove the pot from the heat and let cool completely for about an hour.
  4. Once cooled, pourr the mango mixture into the cellophane bags, filling each about three-quarters of the way. Tie a knot at the top of the bags to seal.
  5. Place the bags in the freezer overnight. Keep frozen until ready to serve.
  6. Enjoy!
  7. Note: If Nestle Fresh Milk is used instead of evaporated milk, there’s no need for cornstarch.

Ingredients

for 5 servings

  • 2 cups water (480 mL)
  • 4 champagne mangoes, peeled, pitted, and cubed
  • 12 oz evaporated milk, preferably Carnation brand
  • ¼ cup cornstarch (60 g), for thickening (optional; see Note)
  • 14 oz condensed milk, preferable Carnation brand
  • ½ cup granulated sugar (100 g), or to taste

Special Equipment

  • 20 clear ice candy cellophane bags
  • funnel

Preparation

  1. Add the water to a large saucepan and bring to a boil over medium-low heat.
  2. Cut the mango into chunks and transfer to a blender, along with the evaporated milk. Blend until smooth.
  3. Add the cornstarch, if using, to the boiling water and stir until dissolved, then add the sugar and condensed milk. Slowly pour in the blended mango mixture. Reduce the heat to low and simmer for 5 minutes, stirring occasionally, until well-combined. Remove the pot from the heat and let cool completely for about an hour.
  4. Once cooled, pourr the mango mixture into the cellophane bags, filling each about three-quarters of the way. Tie a knot at the top of the bags to seal.
  5. Place the bags in the freezer overnight. Keep frozen until ready to serve.
  6. Enjoy!
  7. Note: If Nestle Fresh Milk is used instead of evaporated milk, there’s no need for cornstarch.

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