Chinese Mango Candies – A Tropical Treat with an Asian Twist
There’s something magical about the texture of traditional Asian candies—soft, glossy, and satisfyingly chewy. Combine that with the sunny flavors of ripe mango and tangy passion fruit, and you’ve got a treat that hits all the right notes. These Chinese Mango Candies are fruity, fragrant, and fun to make at home. Whether you’re crafting gifts or simply indulging your sweet tooth, this recipe delivers bright flavor and tropical vibes in every bite.
Why I Love This Recipe
What makes these candies irresistible is the contrast of tropical sweetness with that smooth, elastic candy texture. They’re inspired by traditional Chinese-style fruit candies often made with mizuame or maltose syrup, which gives them their glossy finish and gentle chew. They’re easy enough for beginners and elegant enough to serve at parties.
Ingredients
- 10 passion fruits (about 100–120 ml juice)
- 80 g mango flesh
- 70 g white sugar
- 200 g mizuame or maltose syrup
- 35 g cornstarch
- 40 g water (for slurry)
- 35 g butter
Swaps and Notes
- Mizuame substitute: Light corn syrup can work in a pinch, but mizuame gives the best texture.
- Fruit puree: Use high-quality mango pulp if fresh mango is out of season.
- Sweetener tweak: Add a bit of honey for extra depth.
- Optional coating: Roll candies in granulated sugar for sparkle and texture.
How to Make Chinese Mango Candies
1. Extract the Juice
Cut the passion fruits in half and scoop out the pulp. Strain through a fine sieve to separate juice from seeds.
2. Blend the Mango
Puree mango chunks until smooth. Combine with passion fruit juice in a bowl.
3. Simmer the Base
In a saucepan over low heat, mix mango-passion fruit blend with sugar and mizuame. Stir gently until the sugar dissolves.
4. Thicken with Cornstarch
Mix cornstarch and water to create a lump-free slurry. Slowly pour into the simmering fruit base, stirring constantly.
5. Add Butter & Stir
Lower heat and stir in butter. Continue stirring for 15–20 minutes until mixture thickens and turns glossy.
6. Set the Candy
Line a baking tray with parchment. Pour the mixture evenly and smooth the top. Cover with another piece of parchment and lightly press flat.
7. Cool and Cut
Let the tray cool for 1–2 hours until firm but pliable. Cut into squares or rectangles. Optionally, coat with sugar for a finishing touch.
Tips for Success
- Don’t rush the simmer: Low and slow creates that perfect glossy chew.
- Let it cool completely before slicing to avoid stickiness.
- Use parchment on both sides to prevent sticking and help with cleanup.
- Store in an airtight container with layers of wax paper in between.
Serving Suggestions and Pairings
These candies are perfect with a cup of jasmine tea or alongside a tropical mocktail like this blueberry lemonade.
Serve them as part of a dessert board or wrap in wax paper as a sweet party favor. Want to get creative? Try pairing them with a light, creamy dessert like this unicorn poke cake or no-bake Oreo cream pie.
Storage and Leftover Tips
Store the candies in an airtight container at room temperature for up to one week. Avoid refrigeration, which can cause the texture to firm up too much. If they begin to stick together, lightly dust them with cornstarch or powdered sugar.
More Recipes You’ll Love
- This Grasshopper Pie Is My Favorite No-Bake Dessert with a Mint Chocolate Twist
- These Caramel Apple Pie Cookies Are My Favorite Fall Treat in Bite-Sized Form
- These Jolly Rancher Edible Shot Glasses Are My Favorite Party Treat with a Twist
Final Thoughts
These Chinese Mango Candies are a joyful blend of tropical fruit and nostalgic texture—easy to make, fun to eat, and sure to impress. Whether you’re making them for yourself or gifting a batch, they’re a homemade treasure.
If you try this recipe, I’d love to hear how it turned out! Drop a comment, share your creations on social media, and don’t forget to follow Chef Maniac for more sweet adventures. 🍬✨
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