Chinese Mango Candy (Print Version)
# Ingredients:
→ Fruits
01 -
10 passion fruits (about 100-120 ml juice)
02 -
80 g mango flesh
→ Sweeteners
03 -
70 g white sugar
04 -
200 g Mizuame or maltose syrup
→ Thickeners
05 -
35 g cornstarch
06 -
40 g water for cornstarch slurry
07 -
35 g butter
# Instructions:
01 -
Cut passion fruits in half and scoop out the pulp. Press gently through a sieve to extract 100-120 ml of juice while removing seeds. Avoid crushing seeds to maintain proper texture. Cut mango flesh into small pieces and blend into a completely smooth puree.
02 -
In a medium saucepan, combine passion fruit juice, mango puree, sugar, and mizuame (or maltose syrup). Heat over low heat while stirring continuously until syrup completely dissolves into the fruit mixture.
03 -
In a separate bowl, mix cornstarch with water to form a smooth slurry, ensuring no lumps remain.
04 -
When fruit mixture begins to simmer, gradually pour in cornstarch slurry while stirring quickly. Add butter to the thickened mixture and stir until completely melted and incorporated, creating a smooth, glossy texture.
05 -
Continue stirring over lowest heat for 15-20 minutes until mixture thickens enough to coat the back of a spoon and flow slowly when drizzled.
06 -
Line a baking tray with parchment paper and pour in the thickened mixture. Cover with another sheet of parchment paper and gently flatten to ensure even thickness. Allow to cool completely at room temperature for 1-2 hours until firm and slightly elastic.
07 -
Once completely set, carefully remove parchment paper and cut candies into 2-3 cm squares or rectangles. Optionally roll in granulated sugar for added texture and sweetness.
# Notes:
01 -
Be gentle when extracting passion fruit juice to avoid crushing seeds, which can affect the final texture.
02 -
The candies should be stored in an airtight container at room temperature and will keep for up to 1 week.