Here’s my favorite mango graham ice candy recipe, with a simple mix of fresh mangoes, crushed graham crackers, and creamy milk all frozen into refreshing ice pops.
These sweet and creamy treats are my kids’ most requested summer dessert. I usually make a double batch because they disappear so quickly from the freezer. Nothing beats having these cool ice candies on a hot afternoon, right?
Why You’ll Love This Mango Graham Ice Candy
- No special equipment needed – All you need are basic kitchen tools and ice candy bags to create these refreshing frozen treats at home.
- Cost-effective treat – Making your own ice candy saves money compared to store-bought versions, and you can make a big batch at once.
- Kid-friendly summer dessert – These sweet, creamy mango pops are perfect for cooling down on hot days and make a fun activity to prepare with children.
- Make-ahead convenience – Once frozen, these ice candies stay good for weeks, so you’ll always have a cool treat ready when cravings hit.
- Real fruit flavor – Using fresh mangoes gives you that natural, tropical taste you can’t get from artificial flavoring.
What Kind of Mango Should I Use?
Champagne mangoes (also known as Ataulfo or yellow mangoes) are the perfect choice for this ice candy recipe, thanks to their naturally sweet and creamy texture. These smaller, yellow mangoes have less fibrous flesh compared to larger varieties like Tommy Atkins or Kent, which means you’ll get a smoother consistency in your ice candy. If you can’t find champagne mangoes, you can substitute with any ripe mango variety – just make sure they’re fully ripe and sweet, as this will impact the final taste of your treat. When selecting your mangoes, look for ones that yield slightly to gentle pressure and give off a sweet aroma near the stem end, indicating they’re at peak ripeness.
Options for Substitutions
This cool treat is pretty adaptable – here’s what you can swap if needed:
- Champagne mangoes: Any ripe, sweet mango variety works well here. You can even use frozen mango chunks – just thaw them first. If mangoes aren’t available, try using ripe peaches or nectarines for a different but equally tasty version.
- Evaporated milk: While evaporated milk gives the best creamy texture, you can use whole milk instead – just simmer it first to reduce by half. Any brand works fine, not just Carnation.
- Sweetened condensed milk: Any brand of sweetened condensed milk will work. If you can’t find it, mix 1 cup of heavy cream with 1/3 cup sugar and heat until sugar dissolves – though the texture might be slightly different.
- Cornstarch: This is already optional in the recipe. If you want the thickening effect but don’t have cornstarch, use 1/2 cup all-purpose flour or 2 tablespoons of unflavored gelatin (dissolved in cold water first).
- Ice candy bags: If you can’t find specific ice candy bags, you can use popsicle molds or even small plastic bags meant for freezer storage.
Watch Out for These Mistakes While Making
The biggest challenge when making mango graham ice candy is getting the right consistency – too thin and it won’t freeze properly, too thick and it will be difficult to pour into the bags. To achieve the perfect texture, make sure to blend the mangoes until completely smooth and strain the mixture to remove any pulp or fibers that could clog your funnel.
Temperature control is crucial – letting your mixture get too hot while cooking can cause the milk to curdle or separate, so keep the heat on medium-low and stir constantly. When filling the plastic bags, avoid overfilling them – leave about an inch of space at the top since the mixture will expand when frozen.
For easier filling, let your mixture cool slightly (but not completely) before pouring it into the bags, and use a sturdy funnel with a wider opening to prevent spills and messes. A helpful tip is to stand your plastic bags in tall glasses while filling them, which gives you better control and keeps them from tipping over.
What to Serve With Mango Graham Ice Candy?
These sweet and creamy mango ice candies are perfect on their own as a refreshing summer treat, but they’re even better when part of a fun dessert spread! I like to serve them alongside other Filipino-inspired treats like turon (banana spring rolls) or bibingka (coconut rice cakes) for a complete merienda experience. You can also put them in a cute ice bucket or cooler with other frozen treats like popsicles and ice cream sandwiches for pool parties or backyard BBQs. For kids’ parties, try setting up a simple dessert station with these ice candies, some fresh mango slices, and graham crackers for snacking.
Storage Instructions
Chill: Once your mango graham ice candy is sealed in the cellophane bags, pop them in the freezer for at least 4-6 hours until completely frozen. They need this time to set properly and develop that perfect ice candy texture.
Keep Frozen: These sweet treats will stay good in your freezer for up to 3 months. I like to store them in a freezer-safe container or zip-top bag to prevent freezer burn and keep them from absorbing other flavors. Plus, it helps keep them organized and easy to grab when you’re craving something cold!
Serve: When you’re ready to enjoy your ice candy, just grab one straight from the freezer – no need to thaw! If they’re a bit too hard, let them sit at room temperature for 1-2 minutes to soften slightly. They’re perfect for hot summer days or whenever you need a cool, refreshing treat.
| Preparation Time | 15-20 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 980-1130 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 20-25 g
- Fat: 40-45 g
- Carbohydrates: 250-270 g
Ingredients
- 2 cups water
- 4 champagne mangoes, cubed and without skin and pit
- 12 ounces evaporated milk (carnation brand suggested)
- 1/4 cup cornstarch (optional for thickening)
- 14 ounces sweetened condensed milk (preferably carnation brand)
- 1/2 cup granulated sugar (adjust to taste)
- 20 transparent ice candy cellophane bags
- Funnel
Step 1: Prepare Mango Puree
Begin by cutting the mango into chunks.
Transfer these mango chunks to a blender, add the evaporated milk, and blend until the mixture is smooth.
If you’re using Nestle Fresh Milk instead of evaporated milk, there’s no need to use cornstarch later in the recipe.
Step 2: Boil Water and Dissolve Cornstarch
Add water to a large saucepan and bring it to a boil over medium-low heat.
If you’re using cornstarch, add it to the boiling water and stir until it is completely dissolved.
This step is not necessary if you are using Nestle Fresh Milk in place of evaporated milk.
Step 3: Combine Ingredients
Still on medium-low heat, add the sugar and condensed milk to the boiling water while stirring.
Slowly pour in the blended mango mixture, reduce the heat to low, and let the mixture simmer for about 5 minutes.
Stir occasionally to ensure everything is well-combined and smooth.
Step 4: Cool the Mixture
After simmering, remove the pot from the heat.
Allow the mango mixture to cool completely for about an hour.
This will ensure it thickens slightly and is ready to be frozen.
Step 5: Prepare Bags for Freezing
Once the mixture has cooled, pour it into the cellophane bags, filling each bag about three-quarters of the way full.
Seal the bags by tying a knot at the top.
This will keep the mixture inside during the freezing process.
Step 6: Freeze and Serve
Place the bags filled with the mango mixture in the freezer and leave them overnight to ensure they are fully frozen.
Keep the treats frozen until you are ready to serve them.
Enjoy your refreshing mango delight when you’re ready!
