Bring a pot of water to a boil. Add the purple yams and cook for 25 to 30 minutes or until they are soft and tender.

In a bowl, add ube and 1 cup water and mix until there are no lumps, set aside.

In another bowl, add 2 cups water and cassava flour and mix until well combined, set aside.

In a pot over medium heat, add 5 cups water and bring to a rolling boil.  Add sugar and mix until sugar is dissolved.

Next add cassava mixture and stir continuously.

Add ube mixture, ube flavoring and stir until well combined. The mixture will turn purple. 

Add condensed milk, evaporated milk and continue to mix until well combined.

Allow to cool for  30 mins and transfer in popsicle molds or ice candy plastic

Evenly pour ube mixture into the popsicle molds.

You will need a funnel and a ladle.

Insert the tip of the funnel in 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 tightly.

Repeat until there is no ube mixture left.