Frozen Alphonso mango candy is a simple mango popsicle made with ripe Alphonso pulp, cream, sugar and lemon. This recipe shows how to set it in moulds, add sticks at the right stage and unmould it cleanly, so you can enjoy it at home.
What frozen Alphonso mango candy is
Frozen mango candy is a mango popsicle, set in moulds or small cups and eaten cold on a hot day. In Maharashtra and Gujarat, mango sweets such as aam papad and amba wadi are well known, but the frozen version is simpler and quicker to make at home. You need ripe pulp, a little cream for body, and enough time in the freezer for it to set.
The texture is the reason to use cream. Pulp on its own freezes hard and icy, while a little cream softens the bite and makes the candy easier to eat straight from the mould. Milk works too, but the candy will be lighter and more icy, so use the thickest milk you have if cream is not available.
The Alphonso gives this candy its colour and its flavour. Alphonso pulp is rich and creamy, and it sets well in the freezer without becoming stringy, which makes the frozen result smooth and easy to eat.
Choosing the pulp for frozen candy
For this recipe you can use fresh Alphonso or a tin of pulp. Fresh fruit should be fully ripe and sweet, and the pulp should be blended smooth. Pulp that is firm, sour or fibrous will give an icy, uneven candy. Because the pulp is the main flavour, taste it before you add any sugar, and use the lemon to lift the flavour if the pulp is very sweet.
- Fresh Alphonso: about two ripe fruit make a cup of pulp. Remove the stone and any fibre before blending.
- Alphonso Mango Pulp Tin: ready to use and available all year, so the candy does not depend on the fruit season.
- Lemon: a teaspoon balances the sweetness and keeps the flavour bright after freezing.
Orders received before 1 PM are dispatched the same day. We dispatch by Blue Dart, and about 65% of Indian PIN codes get next-day delivery. Check your PIN code at checkout. The pulp tin in 850 g size is a practical choice for a single batch.
Frozen mango candy recipe, step by step
This recipe makes six to eight candies, depending on the moulds. Most of the time is spent freezing, so plan for a full day or an overnight set.
Ingredients
- 1 cup Alphonso mango pulp, chilled
- 1/2 cup (120 ml) thick cream or full-fat milk
- 3 tbsp sugar, or to taste
- 1 tsp lemon juice
- 1/4 tsp ground cardamom
- 6 to 8 popsicle moulds or small cups with sticks
Method
- Whisk the mango pulp, sugar, lemon juice and cardamom until the sugar dissolves. Taste and adjust the sweetness.
- Lightly whisk the cream until it thickens slightly, then fold it into the mango mixture until smooth.
- Pour the mixture into the moulds, leaving about 1 cm at the top for expansion.
- Freeze for about 1 hour, until the surface is just set, then push the sticks in upright.
- Freeze for at least 6 hours, until firm all the way through.
- To unmould, run the outside of each mould under warm water for 10 seconds and pull gently.
Keep the mixture cold while you work. If it starts to warm up, put the bowl in the fridge for ten minutes before you pour it into the moulds.
Measure the pulp with a cup rather than guessing, because the balance of pulp, cream and sugar decides how firm the candy sets. More pulp gives a stronger mango flavour but a softer set. More cream gives a creamier bite and a gentler colour. If your first batch is too soft, freeze it for longer; if it is too icy, add a spoon of cream next time.
Freezing and unmoulding tips
If you are making candies for children, pour the mixture into small cups and use wooden sticks or a spoon as a handle. A tray of candies set in an ice tray also works well for a family snack, and you can keep a few in reserve for later in the week.
Adding the sticks after the first hour stops them falling over and keeps the candy upright. Leave a little space at the top of each mould, because the mixture expands slightly as it freezes. If the candy sticks to the mould, dip it briefly in warm water rather than pulling hard, which can snap the stick.
Store the candies in a sealed bag or container at the back of the freezer. Eat them within a few weeks for the best flavour, and keep the bag closed so they do not pick up freezer smells. Label the bag with the date you made them, so you know which batch to eat first.
Once you have the basic method, you can change the sweetness, add a spoon of chopped pistachio to the mould before freezing, or swirl in a little extra pulp for a streaky look. The idea is simple, so the method is easy to adjust for children or for a party tray.
Other ways to use Alphonso pulp
Once you have pulp in the fridge, it can go into many recipes. The aamras recipe uses ripe pulp with milk or water and a little sugar, and the pulp also works in ice cream, falooda and rabri. Keep pulp covered and chilled, and use an opened tin within a day or two.
We do not use carbide. Our Alphonso mangoes are ripened naturally on hay beds. Calcium carbide is prohibited for ripening fruit in India under Regulation 2.3.5 of the Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations, 2011, and we are an FSSAI-licensed seller. Our Alphonso is sourced across 55 villages of the Ratnagiri and Devgad belt, and we hold the GI Authorised User certificate AU/5974/GI/139/260 (GI No. 139) for it.
If you want fresh fruit, Ratnagiri and Devgad Alphonso are sold by the dozen in season. The Alphonso Mango Pulp Tin is the simplest buy for candy outside the fruit season, and the product page shows the current price.
People also ask
How do you make frozen mango candy?
Whisk one cup of ripe Alphonso pulp with sugar, lemon juice and cardamom, then fold in half a cup of cream. Pour into moulds, freeze for about an hour, add sticks, and freeze for at least six hours more. Run warm water over the moulds to release the candy.
How long does frozen mango candy last?
Frozen mango candy is best eaten within a few weeks. Store it in a sealed bag at the back of the freezer. Over time the texture becomes icier and the flavour fades, so make smaller batches more often if you prefer the fresh taste.
Can I make frozen mango candy with pulp instead of fresh fruit?
Yes. A tin of Alphonso Mango Pulp works well, and it is available all year, so you can make this candy at any time. Blend or whisk the pulp smooth before you add the sugar, and taste it first, because pulp sweetness varies from batch to batch.
What is aam papad?
Aam papad is a dried sheet of mango pulp, often sweetened and rolled, that is eaten as a snack. It is a different product from frozen candy. The frozen version is soft and cold, while aam papad is chewy, dense and shelf-stable.
Related searches
- Hapus ice cream recipe
- Aamras recipe
- Mango falooda recipe
- Buy Alphonso mango pulp tin online
- Buy Ratnagiri Alphonso mango online
- Alphonso mango season dates
Sources and further reading
- Wikipedia, Alphonso mango.
- Wikipedia, Mango.
Written by Prashant Powle, founder of AlphonsoMango.in. Last reviewed October 2026.