This easy-to-make Mango Ice Candy is a healthy summer dessert with a fresh and delicious taste of mango in every bite! Its cooling, fresh, tropical flavor will always be a crowd favorite!
Looking for more ice candy recipes? Try my Avocado Ice Candy and Easy Ube Ice Candy recipe!
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What is Mango Ice Candy?
Mango Ice Candy recipe is a popular dessert in the Philippines, and a quick and easy to make frozen treat. This best selling ice candy is made by blending ripe mangos, milk, cassava flour, sugar, and water. The smooth and sweet blended mango mixture is then put into little ice candy bags or popsicle molds and frozen until solid, providing a tasty and simple way to experience the tropical delight of mango flavor.
Undeniably, it's a deliciously refreshing treat and ideal for sharing with family and friends. It is a popular summer cooler among both kids and adults, as it provides a cold and delicious way to beat the heat.
Try and enjoy the delectable taste of Mango Ice Candy using just 5 simple ingredients. Make your own mango ice candy now and get a taste of the tropics, no matter where you are these hot summer days!
Variations
- You can add fresh fruits like avocado or shredded young coconut to this recipe.
- Are you craving mango float but want it to be handy when eating? Add some crushed graham crackers to the mixture!
Substitutions
- Fruit - ripe mangoes can be substituted with other fruits such as strawberries, ripe bananas, or pineapple to make different flavors.
- Flour - you may use tapioca starch, cornstarch, or arrowroot powder in place of cassava flour to get similar texture.
- Sweetener - use agave syrup, maple syrup, or coconut sugar instead of organic sugar if it is unavailable.
- Milk - replace nondairy milk with alternatives such as almond milk, coconut milk, oat milk, or soy milk to vary the flavor and creaminess.
Storage Tips
- Mango ice candy can be stored in the freezer for 1-2 months.
- Lay them flat in the freezer to achieve even freezing and keep them from sticking together.
- Keep them in an airtight container or sealed plastic bag to preserve their quality and avoid freezer burn.
Ingredients
Listed below are all the ingredients you will need:
- mango diced
- water
- cassava flour
- organic sugar
- non-dairy milk
Instructions
Set aside 2 tablespoons of diced mangoes.
Add the rest of the mangos to a food processor or a blender, and blend until smooth:
In a pot over low heat, add water, and cassava flour and continuously stir so there will be no lumps:
Add sugar and stir until it dissolves:
Then add the non-dairy milk and continue stirring:
Add the blended mangos and stir until mixture is smooth and everything is well combined:
There are 2 ways to make this: as a popsicle or ice candy.
If using a popsicle mold:
Evenly add diced mangoes, then pour in the mango mixture:
Cover with plastic wrap and insert a popsicle stick then freeze:
After freezing and taking it out of the mold, it will look like this!
If using an ice candy bag:
You will need a funnel and a ladle. Insert the tip of the funnel into the ice candy bag and ladle the mango mixture:
Make sure to leave at least 2 inches for tying:
Twist the ice candy bag to seal the mixture and knot it tightly. Repeat until there is no mango mixture left:
Put in the freezer overnight or until frozen before serving:
Enjoy a sweet and delicious frozen mango treat!
Top Tips
- After adding the cassava flour make sure to continually stir it. Leaving it untouched while the stove is on will create lumps and won't taste great.
- Always leave enough space in the ice candy bag. You will have a hard time tying it if you put too much ice candy mixture.
FAQ
More Recipes you would enjoy:
- Vegan Chocolate Ice Cream
- Cantaloupe Juice
- Filipino Mango Ice Cream
- Mango Lemonade
- Papaya Banana Smoothies
- Buko Pandan Ice Cream
Mango Ice Candy
Ingredients
- 2 cups diced mangoes
- 5 cups water
- ½ cup and 2 tablespoons cassava flour
- ¼ cup organic sugar
- 1 cup non dairy milk
Instructions
- Set aside 2 tablespoons of diced mangoes.
- Add the rest of the mangos to a food processor or blender, and blend until smooth.
- In a pot over low heat, add water, and cassava flour and continuously stir so there will be no lumps.
- Add sugar and stir until it dissolves. Then, add non-dairy milk and continue stirring.
- Add the blended mangos and stir until the mixture is smooth and everything is well combined.
If using a popsicle mold:
- Evenly add diced mangoes, then pour in the mango mixture.
- Cover with plastic wrap and insert a popsicle stick then freeze.
If using ice candy bag:
- You will need a funnel and a ladle.
- Insert the tip of the funnel into the ice candy bag and ladle the mango mixture. Make sure to leave at least 2 inches for tying.
- Twist the ice candy bag to seal the mixture and knot it tightly. Repeat until there is no mango mixture left.
- Freeze the ice candy overnight or until frozen before serving.
JJ says
You say about mango juice - "just make sure to balance it out with the water in the recipe". You mean replace some of the mango with mango juice? Or replace some of the water with mango juice? I.e. 3 cups water + 2 cups mango juice?
Lainey says
Yes, that works. You can replace some of the water with mango juice. I'm sorry for the late response, JJ. Thank you for dropping by. I appreciate it!
Mae says
This is indeed a great recipe for summer. Thanks for sharing!
Lainey says
You're welcome, Mae! Enjoy the cool flavors of summer with this recipe. I have more summer recipes on this site that you can try as well. Enjoy browsing!
jackie says
I LOVE how easy this is to make!
zidane says
this article is very useful, thank you for making a good article