Mango ice candy is a popular dessert in the Philippines. This freeze pop is a deliciously refreshing treat on hot summer days.
Cook Time
10 minutes
Total Time
20 minutes
Yield
5 servings
Ingredients
2 cups water (480 mL)
4 champagne mangoes, peeled, pitted, and cubed
12 oz evaporated milk, preferably Carnation brand
¼ cup cornstarch (60 g), for thickening (optional; see Note)
14 oz condensed milk, preferable Carnation brand
½ cup granulated sugar (100 g), or to taste
Special Equipment
20 clear ice candy cellophane bags
funnel
How to Make It
1. Step
Add the water to a large saucepan and bring to a boil over medium-low heat.
2. Step
Cut the mango into chunks and transfer to a blender, along with the evaporated milk. Blend until smooth.
3. Step
Add the cornstarch, if using, to the boiling water and stir until dissolved, then add the sugar and condensed milk. Slowly pour in the blended mango mixture. Reduce the heat to low and simmer for 5 minutes, stirring occasionally, until well-combined. Remove the pot from the heat and let cool completely for about an hour.
4. Step
Once cooled, pourr the mango mixture into the cellophane bags, filling each about three-quarters of the way. Tie a knot at the top of the bags to seal.
5. Step
Place the bags in the freezer overnight. Keep frozen until ready to serve.
6. Step
Enjoy!
7. Step
Note: If Nestle Fresh Milk is used instead of evaporated milk, there’s no need for cornstarch.
