Chinese Mango Candy: A Chewy, Delicious, and Healthy Snack

I absolutely love making homemade candies, and this mango passion fruit candy is one of my favorites! It’s not only fun to prepare, but it’s also a healthier alternative to store-bought candies.

Packed with natural flavors and vitamins, this chewy treat is a hit with both kids and adults alike!Chinese Mango Candy 3

Our family is a big fan of mangoes, and we love creating all sorts of mango-inspired desserts. Here are some of our favorites:

If you’re a mango lover like us, give these treats a try—I’m sure you’ll enjoy them just as much!

Why you’ll love this recipe

This chinese mango candy is the perfect blend of sweet and tangy, offering a chewy texture and fruity goodness in every bite.

With just a few simple ingredients and no artificial additives, these candies are a much healthier snack option for you and your family.

Plus, they’re super easy to make at home—just a little mixing, stirring, and patience, and you’ll have a delicious homemade treat!Chinese Mango Candy 2

Ingredients:

  • 10 passion fruits (about 100 – 120 ml passion fruit juice)
  • 80g mango flesh
  • 70g white sugar
  • 200g Mizuame(or maltose syrup)
  • 35g cornstarch
  • 40g water (for the cornstarch slurry)
  • 35g butter

Instructions:

1. Prepare the Fruit Juices and Pulp:

  • Cut the passion fruits in half and scoop out the pulp with a spoon. Place the pulp in a sieve and press gently to extract the juice, ensuring you remove all the seeds. You should get about 100-120 ml of passion fruit juice. Be careful not to crush the seeds while pressing, as it will affect the texture.Place the passion fruits pulp in a sieve and press gently to extract the juice
  • Next, take 80g of fresh mango flesh. Cut it into small pieces and blend it into a smooth puree. The smoother the mango puree, the better the final texture of the gummy, so make sure there are no large chunks.

2. Make the Gummy Mixture:

  • In a medium-sized saucepan, combine the passion fruit juice, mango puree, sugar, and 200g of mizuame(or maltose syrup). Heat over low heat while stirring continuously to dissolve the syrup into the juice and fruit mixture completely.add mango pureeadd sugaradd 200g of mizuameor maltose syrup
  • In a separate bowl, mix 35g of cornstarch with 40g of water to form a slurry. Stir well until the cornstarch is fully dissolved, with no lumps remaining.
  • Once the fruit mixture starts to heat up and begins to simmer, gradually pour in the cornstarch slurry while stirring quickly. The mixture will thicken almost immediately, so keep stirring to ensure everything blends smoothly.gradually pour in the cornstarch slurry

3. Cook the Gummy Mixture:

  • After the cornstarch slurry is fully incorporated, reduce the heat to the lowest setting. Add 35g of butter to the mixture and continue stirring until the butter has fully melted and the gummy mixture becomes smooth and glossy.Add 35g of butter to the mixture
  • Keep stirring for another 15-20 minutes, allowing the mixture to thicken to the right consistency. The goal is for the mixture to coat the back of a spoon and flow slowly when drizzled. This will ensure your candiesare perfectly chewy!allowing the mixture to thicken to the right consistency

4. Set the candies:

  • Line a baking tray or a small mold with parchment paper, then pour the thickened gummy mixture into the tray. Use a spatula to spread it evenly. Place another sheet of parchment paper on top and gently press down using your hands or a rolling pin to smooth the surface and ensure even thickness. Be gentle to avoid compacting the candiestoo much.pour the thickened gummy mixture into the traygently press down using your hands or a rolling pin to smooth the surface and ensure even thickness
  • Allow the mixture to cool completely at room temperature. This can take about 1-2 hours, depending on the ambient temperature. The candiesare ready when they have fully set, firm to the touch, and slightly elastic.

5. Cut and Serve:

  • Once the candiesare completely cool and set, carefully peel off the parchment paper. Cut the candies into small squares or rectangles (about 2-3 cm each), or to your preferred size.Cut the candiesChinese Mango Candy 7Cut the candies into small squares
  • If you like, you can roll the candiesin granulated sugar for an extra sweet touch and to enhance the texture. But even without the sugar coating, these candies are naturally sweet and delicious.roll the candiesin granulated sugarChinese Mango Candy 6

Notes:

  • For a smoother texture, make sure to blend the mango pulp thoroughly without any lumps. The finer the puree, the more refined your candieswill be.
  • You can substitute the white sugar with honey or agave syrup if you prefer a natural sweetener.
  • If you want to get creative, you can experiment with adding other fruit purees or juices for different flavor combinations!Chinese Mango Candy 5

Frequently Asked Questions

Can I use other fruits in this recipe?
Yes! You can substitute the mango and passion fruit with other fruits, such as strawberry, blueberry, or raspberry, for different flavor variations. Just ensure you adjust the amount of sweetener to match the fruit’s natural sweetness.

Do I need any special molds for the candies?
No, a simple baking tray lined with parchment paper works great. However, you can also use silicone molds if you want perfectly shaped candies.

How should I store these candies?
Store the candies in an airtight container at room temperature for up to a week. If you want them to last longer, you can refrigerate them, but they might lose some of their chewiness.

Can I make the candies vegan?
Yes, simply replace the butter with a plant-based alternative, such as coconut oil or vegan butter. The rest of the ingredients are naturally vegan!

I hope you enjoy making and sharing these homemade mango passion fruit candies with your family and friends! They’re not only a delicious treat but also a healthier alternative to store-bought candies. Give it a try today!

Chinese Mango Candy 3

Chinese Mango Candy: A Chewy, Delicious, and Healthy Snack

This chinese mango candy is the perfect blend of sweet and tangy, offering a chewy texture and fruity goodness in every bite.
With just a few simple ingredients and no artificial additives, these candies are a much healthier snack option for you and your family.
Plus, they’re super easy to make at home—just a little mixing, stirring, and patience, and you’ll have a delicious homemade treat!
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Course: Chinese Candy
Cuisine: Chinese
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 6
Calories: 117kcal

Ingredients

  • 10 passion fruits about 100 - 120 ml passion fruit juice
  • 80 g mango flesh
  • 70 g white sugar
  • 200 g Mizuame or maltose syrup
  • 35 g cornstarch
  • 40 g water for the cornstarch slurry
  • 35 g butter

Instructions

Prepare the Fruit Juices and Pulp:

  • Cut the passion fruits in half and scoop out the pulp with a spoon. Place the pulp in a sieve and press gently to extract the juice, ensuring you remove all the seeds. You should get about 100-120 ml of passion fruit juice. Be careful not to crush the seeds while pressing, as it will affect the texture.
  • Next, take 80g of fresh mango flesh. Cut it into small pieces and blend it into a smooth puree. The smoother the mango puree, the better the final texture of the gummy, so make sure there are no large chunks.

Make the Gummy Mixture:

  • In a medium-sized saucepan, combine the passion fruit juice, mango puree,sugar, and 200g of mizuame (or maltose syrup). Heat over low heat while stirring continuously to dissolve the syrup into the juice and fruit mixture completely.
  • In a separate bowl, mix 35g of cornstarch with 40g of water to form a slurry. Stir well until the cornstarch is fully dissolved, with no lumps remaining.
  • Once the fruit mixture starts to heat up and begins to simmer, gradually pour in the cornstarch slurry while stirring quickly. The mixture will thicken almost immediately, so keep stirring to ensure everything blends smoothly.

Cook the Gummy Mixture:

  • After the cornstarch slurry is fully incorporated, reduce the heat to the lowest setting. Add 35g of butter to the mixture and continue stirring until the butter has fully melted and the gummy mixture becomes smooth and glossy.
  • Keep stirring for another 15-20 minutes, allowing the mixture to thicken to the right consistency. The goal is for the mixture to coat the back of a spoon and flow slowly when drizzled. This will ensure your candies are perfectly chewy!

Set the candies:

  • Line a baking tray or a small mold with parchment paper, then pour the thickened gummy mixture into the tray. Use a spatula to spread it evenly. Place another sheet of parchment paper on top and gently press down using your hands or a rolling pin to smooth the surface and ensure even thickness. Be gentle to avoid compacting the candies too much.
  • Allow the mixture to cool completely at room temperature. This can take about 1-2 hours, depending on the ambient temperature. The candies are ready when they have fully set, firm to the touch, and slightly elastic.

Cut and Serve:

  • Once the candies are completely cool and set, carefully peel off the parchment paper. Cut the candies into small squares or rectangles (about 2-3 cm each), or to your preferred size.
  • If you like, you can roll the candies in granulated sugar for an extra sweet touch and to enhance the texture. But even without the sugar coating, these candies are naturally sweet and delicious.
Tried this recipe? Tag me on Instagram!Do you make this recipe? I’d love to see it! Tag me on Instagram at @yumofchina.

Nutrition

Calories: 117kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 39mg | Potassium: 24mg | Fiber: 1g | Sugar: 13g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 3mg | Iron: 1mg

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