Ingredients

• 410 ml Angel Evaporada 
• 2 large Sweet Elena (Carabao) mango cubed
• 1 tbsp lemon juice
•  1 tsp sugar
• 1 cup small tapioca pearls/sago (cooked according to package directions)
• 400 ml coconut milk
• Shaved ice
• 2 scoops mango ice cream
• 1/4 cup cornflakes
• 1 whole leche flan
• mango ice cream
• 2 tbsp langka strips 
• 1 tbsp crushed Graham 

Procedure:

1. Prepare the mango compote by simmering Sweet Elena mango with lemon and sugar until thick, fragrant, and naturally sweet.
2. In a glass or bowl, layer the cooked sago and mango compote.
3. Add langka strips, leche flan, crushed graham, and cornflakes.
4. Top with shaved ice and mango ice cream.
5. Pour 410 ml Angel Evaporada.
6. Mix lightly and enjoy.