INGREDIENTS

2-250 ml Angel All Purpose Creamer
1-380g Angel Condensada
1pack, 200g honey graham crackers
1 cup diced canned peaches
1 cup diced ripe mango

 

PROCEDURE

  1. Whip together cream and condensada. Set aside, keeping it chilled.
  2. In a rectangular dish, layer the graham crackers, cream, peaches and mangoes. Repeat procedure twice, ending with the fruit slices on top.
  3. Allow to set in freezer until firm or chill overnight.

INGREDIENTS

2-250 ml Angel All-Purpose Creamer, chilled
1-380 grams Angel Condensada
½ tsp yellow food coloring
1 tsp vanilla extract
1 cup ripe mango puree
½ cup diced ripe mango
½ cup toasted cashew nuts, chopped
1 loaf store bought pound cake, sliced following the shape of the packaging or container

 

PROCEDURE

  1. To make the ice cream. Place Angel All Purpose Creamer in a bowl. Using a hand mixer, whip until stiff and fluffy.
  2. Gently fold in Angel Condesada, yellow food coloring, vanilla extract, and mango puree into the whipped cream.
  3. Fold in ½ cup diced mango and ½ cup toasted cashew nuts. Make sure all ingredients are combined.
  4. Transfer into a loaf pan or freezer safe container and freeze for 6 hours or best overnight.
  5. To assemble, place a slice of pound cake into the container, add a couple of scoops of mango ice cream, spread the ice cream using a spoon or offset spatula and sandwich it with another slice of pound cake. To finish, cover the top with whipped cream, a few diced ripe mango and sprinkle with chopped cashew nuts.
  6. Freeze ice cream cake until ready to serve.

INGREDIENTS

1-250 ml + ½ cup Angel All-Purpose Creamer, chilled
½ cup Angel Condensada
1 nut buko, juice and meat separated
1-565 grams canned lychee, drained and cut into wedges

 

PROCEDURE

  1. Slice the meat into strips and add about 2/3 cup juice. Press this and strain the liquid out.
  2. Mix with the chilled Angel Condensada.
  3. Whip the Angel All-Purpose Creamer and add in the pressed buko juice and condensed milk. Freeze for 30 minutes.
  4. Fold in the buko strips and the lychee wedges. Freeze overnight.

INGREDIENTS

1-250ml Angel All-Purpose Creamer, chilled overnight
¼ cup Angel Condensada
1 tbsp strawberry jam
125 grams fresh strawberries, tops sliced off and diced
1 pc store-bought mamon, diced

 

PROCEDURE

  1. Using a blender, blend Angel Condensada, strawberry jam and half of the strawberries until smooth.
  2. Whip Angel All-Purpose Creamer until light and fluffy. Add strawberry sauce mixture. Fold until combined. Freeze mixture for 30 minutes.
  3. Fold in the remaining mamon and the remaining strawberries.
  4. Transfer mixture into a container, cover and freeze for 6 hours or best overnight.

INGREDIENTS

1-250 ml Angel All-Purpose Creamer, chilled
½ cup Angel Condensada
1 tsp instant coffee granules
24 squares graham crackers
2 tbsp cocoa powder
2 tbsp chocolate chips

 

PROCEDURE

  1. Combine Angel All-Purpose Creamer and Angel Condensada in a bowl and add coffee granules. Using an electric mixer or wire whisk, whip at medium to high speed for 3 minutes, scraping the bowl after each minute.
  2. Lay graham crackers on the bottom of baking dish or plastic container. Add a layer of coffee whipped cream and dust with cocoa powder.
  3. Repeat procedure finishing with coffee cream on top. Dust with more cocoa powder and sprinkle with chocolate chips Keep in the refrigerator for 4 hours or overnight.

INGREDIENTS

1 ½ cup fruit cocktail, drained
2 tbsp fruit cocktail syrup
1-250ml Angel All-Purpose Creamer, chilled
½ cup Angel Condensada
3 pcs store-bought mamon, each sliced horizontally to create 2 layers

 

PROCEDURE

  1. Combine Angel All-Purpose Creamer and Angel Condensada in a bowl. Whip until thick.
  2. Add drained fruit cocktail in the bowl with cream and fold until incorporated.
  3. Lay 3 slices of mamon and layer it flat on a deep dish or baking dish. Drizzle with 1 Tablespoon syrup.
  4. Spoon and layer half of the fruit salad mixture on top of the mamon. Take the remaining slices of mamon and layer it flat on top of the fruit salad. Drizzle with the remaining syrup and top it off with the remaining fruit salad.
  5. Freeze for 4 hours of best overnight.

INGREDIENTS

1-250 ml Angel All Purpose Creamer, chilled
½ cup Angel Condensada
24 squares Graham Crackers
1 cup sliced ripe mango

 

PROCEDURE

  1. Combine remaining Angel AllPurpose Creamer and Angel Condensada whip until thick.
  2. Arrange graham crackers at the bottom of a baking dish. Add half of the cream mixture followed by slices of mangoes. Repeat the process to make 2 layers ending with cream and mangoes.
  3. Chill in the refrigerator for 6 hours or best overnight.

INGREDIENTS

1 tbsp unsalted butter
2 pcs ripe bananas, cut into thin rounds
¼ cup Angel All-Purpose Creamer, chilled
½ cup Angel Condensada
15 pcs lady fingers or broas

 

PROCEDURE

  1. In a pan, melt your butter and sauté bananas for 1 minute. Add sugar and cook until sugar has melted. Set aside to cool.
  2. Combine remaining Angel All-Purpose Creamer and Angel Condensada whip until thick.
  3. Arrange lady fingers at the bottom of a baking dish. Add half of the cream mixture followed by half of the bananas. Top with remaining cream and banana.

INGREDIENTS

1-250ml Angel All Purpose Creamer, chilled
½ cup Angel Condensada
24 squares graham crackers
¼ tsp ube extract
½ cup grated cheddar cheese

 

PROCEDURE

  1. Place the chilled Angel All Purpose Creamer in a bowl. Using a hand mixer, whip until stiff and fluff. You may also use fork or wire whisk. Set aside.
  2. Gently fold in Angel Condensada and ube extract into the whipped cream.
  3. Lay crackers in the bottom of a square or rectangular pan. Pour ube mixture on top. Repeat the process to make 2-3 layers ending with ube-cream mixture on top.
  4. Sprinkle with grated cheese. Chill for 3 hours or best overnight.

INGREDIENTS

1 cup Angel Evaporated Filled Milk
½ cup Angel All Purpose Creamer
½ cup Angel Condensada
2 tbsp cornstarch
Pinch of salt
2 large egg yolks
1 tbsp unsalted butter, cut into pieces
1 tsp pure vanilla extract
1-380 ml Angel All Purpose Creamer, chilled
6 cups broas or lady fingers cut into pieces
1-380 ml Angel All Purpose Creamer, chilled and whipped
6 pieces ripe lakatan banana, sliced

 

PROCEDURE

  1. In a small saucepan, combine the Angel Evaporated Filled Milk, Angel All Purpose Creamer, Angel Condensada, cornstarch, and salt and whisk to combine. Bring to a simmer and cook, whisking constantly, until the mixture starts to thicken, 3 to 4 minutes. Remove from the heat.
  2. In a medium bowl, whisk the eggs until pale and frothy, about 3 minutes. Slowly add about 1/2 cup of the hot milk mixture, whisking to combine. Add the egg mixture to the hot milk mixture and return to the heat. Cook over medium-low heat, whisking constantly, for 1 minute.
  3. Bring to a simmer, stirring constantly with a heavy wooden spoon, and cook until thickened, about 2 to 3 minutes. Remove from the heat and stir in the butter and vanilla. Transfer to a clean container and press plastic wrap against the surface to prevent a skin from forming. Refrigerate until chilled, 4 hours or until ready to use.
  4. Whip Angel All Purpose Creamer using an electric hand mixer or wire whisk until stiff peaks form and fluffy. Fold whipped cream into the vanilla pudding mix.
  5. Using either a trifle bowl or a wide glass bowl or 4 clear 500ml cups. Using a spoon, spread the pudding over the bottom and layer with broas, pudding mixture, sliced bananas and whipped Angel All Purpose Creamer enough to cover the layer. Repeat the layering twice more. End with a final layer of whipped cream. Garnish the top with crumbled broas. Chill for 4 hours or until ready to serve. Best served cold.