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
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
- Add the water to a large saucepan and bring to a boil over medium-low heat.
- Cut the mango into chunks and transfer to a blender, along with the evaporated milk. Blend until smooth.
- 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.
- 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.
- Place the bags in the freezer overnight. Keep frozen until ready to serve.
- Enjoy!
- 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
- Add the water to a large saucepan and bring to a boil over medium-low heat.
- Cut the mango into chunks and transfer to a blender, along with the evaporated milk. Blend until smooth.
- 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.
- 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.
- Place the bags in the freezer overnight. Keep frozen until ready to serve.
- Enjoy!
- Note: If Nestle Fresh Milk is used instead of evaporated milk, there’s no need for cornstarch.
Submit a recipe to Tasty
Have a recipe of your own to share?Submit your recipe here.
Submit your recipe here.