Chinese Mango Candy is a soft and chewy fruit candy inspired by traditional Asian confectionery. It combines the tropical sweetness of ripe mango with the slight tang of passion fruit, creating a perfectly balanced flavor. Unlike many store-bought candies, this homemade version contains simple, natural ingredients without artificial colors or preservatives.
This candy has a soft taffy-like texture and can be shaped into small squares or ribbon strips. It is perfect as a snack, a homemade gift, or a fun cooking activity with children.
Ingredients
You will need the following ingredients:
- 10 fresh passion fruits (around 100–120 ml of juice)
- 80 g ripe mango flesh
- 70 g white sugar
- 200 g maltose syrup (or mizuame syrup)
- 35 g cornstarch
- 40 ml water (for cornstarch mixture)
- 35 g unsalted butter
Optional:
- Extra sugar for coating
- A little vegetable oil (for greasing the pan)
Kitchen Tools Needed
- Blender
- Saucepan (non-stick preferred)
- Wooden spoon or silicone spatula
- Fine strainer
- Mixing bowl
- Baking tray or flat mold
- Parchment paper
- Knife or pizza cutter
Step-by-Step Preparation
Step 1: Prepare the Fruit Base
Cut the passion fruits in half and scoop out the pulp. Place the pulp in a strainer and gently press with a spoon to extract only the juice. Avoid crushing the seeds too much, as this can affect texture.
Next, cut the mango flesh into small pieces and blend until you get a very smooth puree with no lumps.
Step 2: Make the Candy Mixture
In a saucepan, add:
- Passion fruit juice
- Mango puree
- Sugar
- Maltose syrup
Heat over low heat while stirring constantly until everything is fully combined and the sugar is dissolved.
In a separate bowl, mix the cornstarch with the water to create a smooth slurry with no lumps.
Slowly pour the cornstarch slurry into the warm fruit mixture while stirring continuously. The mixture will start thickening quickly.
Step 3: Cook the Candy
Lower the heat and add the butter. Stir continuously as the butter melts.
Keep cooking and stirring gently for about 15–20 minutes, until the mixture becomes:
- Thick
- Glossy
- Elastic
- Able to coat the back of a spoon
The mixture should move slowly when tilted but not be runny.
Step 4: Shape and Cool
Line a flat tray or mold with parchment paper. Lightly grease it with oil to prevent sticking.
Pour the hot candy mixture into the tray and spread it evenly using a spatula. Cover with another sheet of parchment paper on top and gently press to flatten and smooth the surface.
Leave it at room temperature for 1–2 hours until completely cool and firm.
Step 5: Cut and Finish
Once set, remove the candy sheet from the tray. Cut it into small squares or strips using a sharp knife or pizza cutter.
If desired, lightly roll each piece in sugar to prevent sticking and add extra sweetness.
Storage Instructions
Store the candy in an airtight container at room temperature for up to 7 days.
Avoid refrigerating, as it can harden the candy and reduce its chewiness.
Tips for Success
- Use ripe, sweet mango for better flavor.
- Stir continuously to avoid burning or sticking.
- If the mixture is too sticky after setting, coat your hands with a little oil when cutting.
- Adjust sugar quantity depending on how sweet your mango and passion fruit are.
Recipe Variations
- Without Passion Fruit: Replace passion fruit with orange juice or pineapple juice.
- Vegan Version: Replace butter with coconut oil or vegan butter.
- Extra Chewy Version: Increase the cooking time slightly to reduce moisture content.
- Different Flavors: Try strawberry, lychee, or pineapple instead of mango.
Final Thoughts
Chinese Mango Candy is a fun and rewarding recipe that brings a taste of Asian street sweets into your kitchen. It combines natural fruit flavors, chewy texture, and simple preparation. Whether for personal enjoyment or as a homemade gift, this candy is guaranteed to impress with its bright fruity taste and soft texture.