Hello everyone!
Hope all are safe and well! 😊❤🙏
Today, let me share one of the best-selling products in our store: my creamy mango-flavored ice candy! 😊❤️
Finally, I have time to share my simple recipe with you. It is not a secret anymore! 😅 It's one of my Magic Shikika Recipe. The result is so creamy that it almost feels like eating ice cream. 😊
What makes this ice candy special is its creamy texture and sweet mango flavor. I don't add ordinary white sugar to the mixture because I use milk products that already provide sweetness. The combination of condensed mango, condensed creamer, evaporated milk, and a little Tang mango powder gives it a delicious flavor that my customers enjoy. ☺️
Some customers keep coming back to buy more, and that makes me happy. It feels good when people appreciate something that I prepare myself. Even though this is only a small product in our store, I am grateful that it has become one of our best-sellers. 😊
So, are you ready to learn how I make it? Here we go!
Magic Shikika Recipe : Mango Flavor Creamy Ice Candy
Ingredients:
▪︎1 can - Jersey Condensed Mango Flavor (390g)
▪︎1 can - Jersey Condensed Creamer (390g)
▪︎1 can - Jersey Evap (370ml)
▪︎1 sachet - Tang Mango (19g)
▪︎8 tbsp - Cornstarch
▪︎8 cups - Purified Water for boiling
▪︎1 cup - Purified Water for dissolving the cornstarch
These are the ingredients I use to make my creamy mango ice candy. The cornstarch is important because it helps give the mixture a thicker and creamier consistency.
Procedures:
▪︎ First, I put 8 cups of purified water into a pot. I actually used our rice cooker pot because it has measurement markings that help me measure the water easily. 😁 I bring the water to a boil while preparing the other ingredients.
▪︎ While waiting for the water to boil, I measure 8 tablespoons of cornstarch and put it in a cup.
▪︎ Next, I add 1 cup of purified water and stir until the cornstarch dissolves. For me, this is one of the important steps in making creamy ice candy. Dissolving the cornstarch in water before adding it to the boiling water helps prevent lumps from forming.
▪︎ Once the water boils, I slowly pour in the dissolved cornstarch while continuously stirring.
▪︎ I keep stirring to make sure the mixture becomes smooth and doesn't form lumps. I let it cook for about 3–5 minutes while continuing to stir. This allows the cornstarch to cook properly and thicken the mixture.
▪︎ After cooking the cornstarch mixture for about 5 minutes, I turn off the heat and let it cool for another 5 minutes. Then, I add the Jersey Condensed Mango Flavor and mix it well.
▪︎ Next, I add the Jersey Evaporated Milk and mix everything thoroughly.
▪︎ After that, I add the Jersey Condensed Creamer. This is another ingredient that helps make my ice candy extra creamy.
▪︎ Finally, I add the Tang Mango powder for extra mango flavor and color. I mix everything well until the ingredients are evenly combined.
▪︎ Once everything is mixed properly, I let the mixture cool down before wrapping.
▪︎ While waiting for the mixture to cool, I prepare the things I need for wrapping: 1 1/2 x 10 ice candy wrappers, 1/4 cup measuring cup, funnel and plate or saucer to hold the wrappers while filling and tying them.
▪︎ When the mixture has cooled enough to handle safely, I start filling the wrappers. I use 1/4 cup of mixture for each piece so that the portions are more consistent.
▪︎ I continue filling and tying the wrappers until all the mixture is used. It takes some patience to wrap everything, especially when making a whole batch. But I enjoy preparing these because I know they will soon become a product that our customers can enjoy. 😊❤
▪︎ When I finish wrapping, I cut off the excess plastic from the ends to make the ice candy look neater.
▪︎ After wrapping everything, I place the ice candy in the refrigerator's freezer compartment and let it freeze until firm.
▪︎ Once the ice candy is completely frozen, it is ready to sell! Here is the finished product that our customers love and keeps on coming back just to taste it. 😊❤️
Here is my estimated expenses breakdown for one batch:
₱ 58.75 ~ Jersey condensed mango
₱ 41.25 ~ Jersey condensed creamer
₱ 31.50 ~ Jersey evap
₱ 5.00 ~ Cornstarch
₱ 5.00 ~ Purified water
₱ 8.00 ~ Ice candy wrapper
₱ 10.00 ~ Gas
₱ 20.00 ~ Electricity
₱ 179.5 ~ Total estimated expenses
Using this recipe, I can make around 60 pieces of ice candy. I sell each piece for ₱5, so if I sell everything, here is the computation:
Total Sales: 60 pieces × ₱5 = ₱300.00
Less: Total Estimated Expenses: ₱179.50
Estimated Profit: ₱120.50
So, my estimated profit for one batch is only ₱120.50. It is about ₱2.01 per piece if all 60 pieces sold. 😊
Honestly, it's not that big, right? But it's okay! At least, I can earn something from our small store. Every peso counts, especially when we are trying to make a living and find ways to earn a little extra income. 😊
Have a Blessed Monday everyone! 😀😀😀💖💖💖
Thank You Lord for the blessings and love!
Be grateful in every little/simple things and you’ll find happiness you ever wanted! 😀😀😀
Everyday is worth to be grateful of!
Praying for the safety and wellness of all.
Heal Our Land Oh God!
Lovelots,
