As I sliced into the ripe mango, the sunlit aroma whisked me away to tropical shores. This Homemade Chinese Mango Candy recipe, infused with tart passion fruit, is a delicious way to bring those vibrant flavors to life right in your kitchen. With a chewy texture that’s simply irresistible, these treats are not only delightful to make but also free from artificial additives, making them a healthy alternative to store-bought gummies. Whether you’re a novice or a seasoned candy maker, this recipe offers a fun, customizable experience that can cater to your taste buds. Ready to dive into a world of tropical bliss? Let’s whip up some sweet memories!
Why is This Mango Candy a Must-Try?
Tropical Bliss: These irresistibly chewy candies transport you to sun-kissed shores with every bite.
Customizable Flavors: Mix in your favorite fruits or spice it up with chili for a unique twist that suits your palate.
Healthy Indulgence: Made with fresh ingredients and customizable sweetness, this candy is a guilt-free treat for all!
Beginner-Friendly: No prior candy-making expertise required—just simple steps to craft these delightful gummies.
Perfect Gift: Packaged beautifully, they make for a thoughtful homemade gift. Looking for more delightful creations? Check out my Chinese Ground Beef for your next meal!
Chinese Mango Candy Ingredients
For the Fruit Base
• Passion Fruits – 10 fresh fruits provide essential tartness and flavor balance; pick ones that are slightly wrinkled and heavy for ripeness.
• Mango Flesh – 80g diced mango imparts the primary sweetness and tropical essence; ensure it’s fully ripe for the best flavor.
For the Sweetness
• White Sugar – 70g sweetens the mixture and amplifies the fruit flavors; substitute with agave for a no-sugar version.
• Mizuame (or Maltose Syrup) – 200g is crucial for achieving that authentic chewy texture and glossy finish in your Chinese Mango Candy.
For Thickening and Binding
• Cornstarch – Use 35g to thicken the gummy mixture; make sure to mix it into a smooth slurry prior to adding for a flawless texture.
• Water – 40g helps create that smooth slurry needed for the cornstarch.
For a Touch of Richness
• Butter – 35g adds a creamy richness; for a vegan option, coconut oil works perfectly as a substitute.
Step‑by‑Step Instructions for Chinese Mango Candy
Step 1: Prepare Fruits
Begin by slicing the passion fruits in half and scooping out the pulp into a bowl. Use a sieve to strain the pulp, extracting about 100-120 ml of tart juice. Next, take your ripe mango and dice it into small pieces before blending until smooth. This luscious mango puree will provide the sweet base for your Chinese Mango Candy.
Step 2: Combine Ingredients
In a medium saucepan, combine the passion fruit juice, mango puree, white sugar, and mizuame. Heat on low while stirring continuously, ensuring the sugar completely dissolves and the mixture slightly thickens, about 5-7 minutes. You’ll know you are on the right track when the mixture looks glossy and well combined, bringing the tropical flavors to life.
Step 3: Thicken Mixture
Gradually pour in the cornstarch slurry (made by mixing 35g of cornstarch with 40g of water) to the simmering mixture. Stir constantly to avoid any lumps, and cook until the mixture thickens and becomes a gooey consistency, which should take around 3-5 minutes. This step is crucial for achieving the chewy texture of your Chinese Mango Candy.
Step 4: Incorporate Butter
Once your mixture has thickened, lower the heat and add the butter, stirring until fully melted and well-combined. This will enrich the flavor of your candy, making it even more delectable. After about 2-3 minutes, when the butter is fully integrated, you’ll have a smooth, creamy mixture ready for setting.
Step 5: Set Gummy Mixture
Line an 8×8 inch baking tray with parchment paper to prevent sticking. Pour the thickened candy mixture into the tray and spread it evenly with a spatula. Place another sheet of parchment paper on top and gently press down to ensure it’s spread evenly. Allow the mixture to cool at room temperature for 1-2 hours, or until fully set and firm.
Step 6: Cut and Serve
Once set, carefully peel the parchment off and place the large gummy slab onto a cutting board. Using a sharp knife, cut into desired shapes and sizes. For an extra touch of sweetness, consider rolling the candy pieces in granulated sugar. Your delightful Chinese Mango Candy is now ready to be enjoyed or gifted!
Chinese Mango Candy Variations
Get ready to sprinkle your creativity into this delightful recipe, making it uniquely yours with exciting twists and swaps!
-
Vegan Swap: Replace butter with coconut oil for a rich, creamy flavor while keeping it plant-based. Such a simple change can elevate your candy without sacrificing taste!
-
No Sugar Option: Use agave nectar or stevia to sweeten your candy naturally, perfect for those watching their sugar intake. This allows you to enjoy a guilt-free treat without compromising flavor.
-
Tropical Fruit Medley: Try blending in other tropical fruits like juicy pineapple or luscious guava. Mixing flavors adds a dreamy complexity, bringing a burst of sunshine to each chewy bite!
-
Spicy Surprise: Add a sprinkle of chili powder to the mix for a zesty kick that contrasts beautifully with the sweet fruit. This unexpected twist may just awaken your taste buds in the most delightful way!
-
Alcohol Infusion: If you’re in the mood for an adult treat, consider incorporating a splash of rum or tequila to the mixture. This adds an unexpected twist that’s perfect for gatherings or special occasions.
-
Decadent Chocolate Dip: After cutting your gummies, dip them in melted dark chocolate for an indulgent upgrade. The contrast between chewy and chocolatey is simply irresistible!
Feel inspired to create your own personalized version of this chewy tropical delight? No matter how you choose to customize, your homemade Chinese Mango Candy is sure to win hearts! Looking for more culinary adventures? Don’t miss out on my delectable Chinese Ground Beef recipe for your next meal!
How to Store and Freeze Chinese Mango Candy
Room Temperature: Store your Chinese Mango Candy in an airtight container at room temperature for up to 1 week to maintain its chewy texture.
Fridge: If you’d like to extend the freshness, place the candy in the refrigerator, where it can stay good for up to 2 weeks. Ensure it’s in a tight container to prevent moisture absorption.
Freezer: For long-term storage, freeze the candy in a single layer on a parchment-lined tray before transferring it to a freezer-safe container. It will last for up to 3 months without losing its delightful flavor.
Reheating: If the candy becomes too firm after freezing, let it sit at room temperature for a bit, or microwave it for a few seconds to soften before enjoying.
What to Serve with Homemade Chinese Mango Candy?
Savoring these tropical delights is even more delightful when paired with complementary dishes and drinks that enhance their bursting flavors.
- Coconut Sorbet: Its creamy, tropical taste pairs perfectly with the sweet and tangy notes of the candy, creating a refreshing contrast.
- Mint Tea: Infuse your palate with a soothing cup of mint tea, enhancing the fruity snack with its cool, refreshing taste.
- Yogurt Parfait: Layer the candy in a yogurt parfait for a delicious breakfast, blending the chewy sweetness with creamy yogurt and fresh fruits.
- Tropical Fruit Salad: A medley of fresh fruits like pineapple and kiwi adds vibrant colors and contrasting textures, elevating your dessert experience.
- Iced Green Tea: The subtle bitterness of iced green tea complements the sweetness of the gummies, making for a balanced and refreshing drink.
- Chocolate Dipping Sauce: For an indulgent twist, serve the candy with a silky chocolate sauce, creating a rich flavor experience that’s hard to resist.
With these delightful pairings, your homemade Chinese Mango Candy becomes the star of a tropical food adventure!
Make Ahead Options
These delicious Homemade Chinese Mango Candy gummies are perfect for meal prep, saving you time and effort during busy days! You can prepare the fruit puree (mango and passion fruit) up to 24 hours in advance; simply store it in an airtight container in the refrigerator. Additionally, the candy mixture can be cooked and set up to 3 days ahead, just ensure it cools completely before covering and refrigerating. When ready to serve, slice the candies and roll them in sugar for an extra touch of sweetness. By prepping in advance, you’ll have delightful homemade candies ready to enjoy whenever the craving strikes!
Expert Tips for Chinese Mango Candy
- Fruit Freshness: Use only ripe mango and passion fruits for the best flavor. Overripe or underripe fruits can affect the candy’s taste and texture.
- Cornstarch Mastery: Always mix cornstarch with water until smooth before adding to avoid lumps. Uneven mixing leads to chewy spots in your Chinese Mango Candy.
- Cool Down Completely: Allow the gummies to cool at room temperature; refrigerating too soon can result in a hard texture.
- Store Smart: Keep your candies in an airtight container at room temperature to maintain chewiness. Moisture will ruin the texture over time.
- Flavor Fun: Experiment with different fruit combinations or add a pinch of chili for a flavorful kick. Customizing your Chinese Mango Candy can make it even more enjoyable!
Homemade Chinese Mango Candy Recipe FAQs
How do I know if the mango and passion fruits are ripe?
Absolutely! For the best flavor, look for mangoes that are slightly soft to the touch with a sweet aroma. A ripe mango should yield gently under pressure. As for passion fruits, choose ones that are slightly wrinkled and feel heavy for their size, indicating their juiciness.
How should I store my homemade Chinese Mango Candy?
It’s best to keep your Chinese Mango Candy in an airtight container at room temperature for up to 1 week to maintain its chewy texture. If you’d like it to last longer, refrigerate it in a tight container for up to 2 weeks. Just be sure to let it come back to room temperature before enjoying!
Can I freeze the Chinese Mango Candy? If so, how?
Yes, you can freeze your Chinese Mango Candy for later enjoyment! Place the candies in a single layer on a parchment-lined tray and freeze for about 2 hours until firm. Once solid, transfer them to a freezer-safe container or bag, and they can be stored for up to 3 months. Just remember to let them thaw at room temperature or microwave briefly to enjoy their chewy goodness again!
What should I do if my gummy mixture is too runny?
No worries! If your mixture seems too runny, try adding a bit more cornstarch slurry. Mix equal parts cornstarch and water, stir well until smooth, and then gently incorporate it into your simmering mixture while stirring continuously. Keep cooking until the desired thickness is reached.
Are there any dietary considerations I should keep in mind?
Very! This recipe can be easily customized for various dietary needs. To make it vegan, switch butter with coconut oil. Also, for a no-sugar version, agave nectar works beautifully as a plant-based sweetener. Always be mindful of any allergies as well, especially with ingredients like cornstarch or specific fruits.
Can I experiment with other flavors in this recipe?
The more the merrier! Feel free to mix in your favorite fruits, like pineapple or guava, for more tropical zest. You can even spice it up with a dash of chili powder or create an adult version by adding a splash of rum. Making it your own is half the fun!
Homemade Chinese Mango Candy: A Chewy Tropical Delight
Ingredients
Equipment
Method
- Begin by slicing the passion fruits in half and scooping out the pulp into a bowl. Use a sieve to strain the pulp, extracting about 100-120 ml of tart juice. Next, take your ripe mango and dice it into small pieces before blending until smooth.
- In a medium saucepan, combine the passion fruit juice, mango puree, white sugar, and mizuame. Heat on low while stirring continuously, ensuring the sugar dissolves completely and the mixture thickens, about 5-7 minutes.
- Gradually pour in the cornstarch slurry (made by mixing 35g of cornstarch with 40g of water) to the simmering mixture. Stir constantly to avoid lumps, and cook until thickened and gooey, around 3-5 minutes.
- Once thickened, lower the heat and add the butter, stirring until fully melted and well-combined, about 2-3 minutes.
- Line an 8x8 inch baking tray with parchment paper. Pour the mixture into the tray and spread evenly. Allow to cool at room temperature for 1-2 hours until fully set.
- After setting, peel off the parchment and place the slab onto a cutting board. Cut into desired shapes and sizes. Optionally roll in granulated sugar before serving.
Leave a Reply