Chewy mango candy (Print Version)
# Ingredients:
01 -
10 passion fruits (about 100-120 ml passion fruit juice)
02 -
80 g mango flesh
03 -
70 g white sugar
04 -
200 g mizuame or maltose syrup
05 -
35 g cornstarch
06 -
40 g water (for the cornstarch slurry)
07 -
35 g butter
# Instructions:
01 -
Cut the passion fruits in half and scoop out the pulp with a spoon. Place the pulp in a sieve and press gently to extract the juice, ensuring you remove all the seeds. You should get about 100-120 ml of passion fruit juice. Be careful not to crush the seeds while pressing, as it will affect the texture.
02 -
Take 80g of fresh mango flesh. Cut it into small pieces and blend it into a smooth puree. The smoother the mango puree, the better the final texture of the candy, so make sure there are no large chunks.
03 -
In a medium-sized saucepan, combine the passion fruit juice, mango puree, sugar, and 200g of mizuame (or maltose syrup). Heat over low heat while stirring continuously to dissolve the syrup into the juice and fruit mixture completely.
04 -
In a separate bowl, mix 35g of cornstarch with 40g of water to form a slurry. Stir well until the cornstarch is fully dissolved, with no lumps remaining.
05 -
Once the fruit mixture starts to heat up and begins to simmer, gradually pour in the cornstarch slurry while stirring quickly. The mixture will thicken almost immediately, so keep stirring to ensure everything blends smoothly.
06 -
After the cornstarch slurry is fully incorporated, reduce the heat to the lowest setting. Add 35g of butter to the mixture and continue stirring until the butter has fully melted and the gummy mixture becomes smooth and glossy. Keep stirring for another 15-20 minutes, allowing the mixture to thicken to the right consistency. The goal is for the mixture to coat the back of a spoon and flow slowly when drizzled. This will ensure your candies are perfectly chewy!
07 -
Line a baking tray or a small mold with parchment paper, then pour the thickened gummy mixture into the tray. Use a spatula to spread it evenly. Place another sheet of parchment paper on top and gently press down using your hands or a rolling pin to smooth the surface and ensure even thickness. Be gentle to avoid compacting the candies too much.
08 -
Allow the mixture to cool completely at room temperature. This can take about 1-2 hours, depending on the ambient temperature. The candies are ready when they have fully set, firm to the touch, and slightly elastic.
09 -
Once the candies are completely cool and set, carefully peel off the parchment paper. Cut the candies into small squares or rectangles (about 2-3 cm each), or to your preferred size. If you like, you can roll the candies in granulated sugar for an extra sweet touch and to enhance the texture. But even without the sugar coating, these candies are naturally sweet and delicious.