A creamy, cheesy, and fruity Filipino frozen treat made extra rich with mangoes, condensed milk, and cheese—perfect for cooling off or selling during summer.
Ingredients Tips:
• Choose very ripe mangoes for natural sweetness and smooth texture
• Use quick-melting cheese for creamier finish
Cooking Tips:
• Stir constantly while cooking cornstarch to prevent lumps
• Let mixture cool before pouring to avoid melting the plastic bags
• Use a pitcher or funnel to fill ice candy bags faster and cleaner
Mango Ice Candy
A creamy, cheesy, and fruity Filipino frozen treat madeextra rich with mangoes, condensed milk, and cheese—perfect for cooling off orselling during summer.
Ingredients
- 4 pcs shredded ripe mangoes + ¼ cup condensed milk set aside
- 2 cans 370ml evaporated milk
- 1 cup cornstarch
- 4 cups hot water
- 2 cans 370ml all-purpose cream
- 2 cans 390g condensed milk
- ½ tsp salt
- 2 cups shredded cheese
- Orange food color as needed
Instructions
- In a bowl add 4 pcs shredded ripe mangoes + ¼ cup condensed milk ,blended and set aside.
- In a pot, add evaporated milk and cornstarch. Use a wire whisk to dissolve the corn starch. Add 4 cups of hot water while stirring. Simmer until slightly thickened.
- Remove from heat, let it cool slightly then add all-purpose cream, condensed milk, and salt, stir until smooth
- Mix in shredded cheese, and a few drops of orange food color, stir well
- Taste and adjust sweetness or saltiness if needed
- Pour 1 tbsp of mango mixture into ice candy bags, then pour the ice candy mixture using a funnel, tie tightly
- Freeze for at least 8 hours or overnight until fully set
