Description
This delightful homemade Chinese mango candy recipe combines the tropical sweetness of ripe mangoes with the tangy flavor of passion fruit, resulting in chewy, flavorful gummies. Enhanced with mizuame syrup and a buttery finish, these candies offer a perfect balance of sweetness and texture, perfect for snacking or gifting.
Ingredients
Scale
Main Ingredients
- 2 pieces Passion Fruits (Use ripe fruits for the best flavor.)
- 1 cup Mango Flesh (Ensure the mango is ripe for a smooth puree.)
- 1 cup White Sugar (Substitute with natural sweeteners like agave for a healthier option.)
- 1/4 cup Mizuame (or Maltose Syrup) (Can be replaced with corn syrup if mizuame is unavailable.)
- 1/4 cup Cornstarch (Ensure it’s mixed into a smooth slurry to avoid graininess.)
- 1/2 cup Water (Use as directed to ensure proper thickening.)
- 2 tablespoons Butter (For a vegan option, substitute with coconut oil.)
- 1/4 cup Granulated Sugar (Roll finished gummies for added sweetness and crunch.)
Instructions
- Extract Passion Fruit Juice: Cut the passion fruits in half and scoop out the pulp. Strain the pulp through a fine sieve to obtain about 100-120 ml of juice, ensuring a smooth liquid free from seeds.
- Prepare Mango Puree: Dice the ripe mango flesh and blend it into a smooth puree for a silky texture in the candy mixture.
- Combine and Heat Ingredients: In a saucepan, mix the passion fruit juice, mango puree, white sugar, and mizuame syrup. Heat this mixture over low heat while stirring gently until all sugars are fully dissolved.
- Thicken Mixture: Gradually add the cornstarch slurry (cornstarch mixed with water) into the saucepan while stirring continuously. Continue stirring until the mixture thickens, becomes glossy, and reaches a gummy consistency.
- Add Butter for Smoothness: Reduce the heat and incorporate the butter into the thickened mixture. Stir until the butter is fully melted and evenly combined to enhance the candy’s richness.
- Mold and Set: Pour the thickened gummy mixture into a parchment-lined tray. Cover with another piece of parchment and gently press down to create an even layer. Let it cool at room temperature for 1 to 2 hours until it sets and firms up.
- Cut and Coat: Once set, slice the candy into squares or rectangles. Roll the pieces in granulated sugar to add sweetness and a slight crunchy texture on the surface.
Notes
- Ensure fruits are ripe to achieve the best flavor and smooth texture in the candy.
- If mizuame syrup is unavailable, corn syrup is a suitable substitute but may slightly alter the texture.
- To make this recipe vegan, substitute butter with coconut oil.
- Mix cornstarch with cold water first to form a slurry, preventing lumps in the candy mixture.
- Roll candies in granulated sugar while slightly sticky to ensure the coating adheres well.
- Store candies in an airtight container at room temperature to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: Chinese
Keywords: Chinese mango candy, homemade mango gummies, passion fruit candy, fruity gummies, mizuame candy, chewy mango candy
