INGREDIENTS

MANGO ICE CREAM
– 3 pieces medium sized ripe mango, diced and pureed using a blender
– 1-370 ml Angel All Purpose Creamer, chilled overnight (12 hours)
– 1-380 grams Angel Condensada
– 2 teaspoons yellow food coloring *optional

TO ASSEMBLE
– 1 recipe of Mango Ice Cream Cake
– 1-370ml Angel All Purpose Creamer, chilled overnight and whipped
– 1 cup crushed graham crackers
– 1 cup mini marshmallows
– 1 cup ripe mango, diced
– 1 Angel Condensada for drizzling
– 1 cup graham crackers, break into small pieces

 

PROCEDURE

FOR THE MANGO ICE CREAM:

  1. Whip Angel All Purpose Creamer until light and fluffy using an electric hand mixer or wire whisk.
  2. Add in Angel Condensada and food coloring. Continue whipping until combined.
  3. Fold in pureed mango. Mix well.
  4. Transfer to medium sized microwavable container or baking loaf pan. Freeze for at least 6 hours or overnight.

TO ASSEMBLE:

  1. Using an 8oz cup, layer a scoop of mango ice cream, whipped all-purpose creamer, crushed grahams, mini marshmallows and ripe mangoes. Drizzle with Angel Condensada. Repeat until ¾ of the cup is filled.:
  2. Top with whipped Angel All Purpose Creamer, graham crackers and mangoes. Serve immediately.

INGREDIENTS

370 ml Angel All Purpose Creamer, chilled overnight
half can Angel Condensada
1-836 grams fruit cocktail, syrup drained
1 cup buko meat
1 cup green kaong
1-165 grams cheddar cheese, grated or diced small

 

PROCEDURE

  1. Lightly whip Angel All Purpose Creamer and Angel Condensada in a bowl
  2. Fold in fruit cocktail, buko meat, kaong and cheese. Transfer into a microwavable container. Freeze for at least 6 hours or for best results overnight.
  3. Scoop fruit salad ice cream onto serving cups or waffle cones.

INGREDIENTS

2 tbsp butter
¼ cup onions, sliced
½ kilo chicken cubes
½ cup carrots, cubed
½ cup mushrooms, quartered
1 cup potatoes, cubed
1 tsp chicken powder
1-370 ml Angel All-Purpose Creamer
1 tbsp pickle relish
½ cup red bell peppers, sliced
½ tsp salt
½ tsp pepper

PROCEDURE

  1. Heat butter in a pan. Sauté onions, chicken cube, carrots, mushrooms, potatoes and chicken powder.
  2. Add Angel All-Purpose Creamer, pickle relish and red bell pepper.
  3. Simmer for 5 minutes until potato and carrots are tender.
  4. Season with salt and pepper.

INGREDIENTS

1 – 370 mL can Angel All-Purpose Creamer
2 tbsp oil
2 tbsp minced garlic
½ cup diced onion
1 kilo beef cubes
4 cups beef broth
1 cup cubed potatoes
1 cup cubed carrots
¼ cup sliced green bell pepper
½ tsp pepper
1 ½ tsp salt

 

PROCEDURE

  1. Heat the oil in a pan and sauté the garlic and onion until golden brown.
  2. Add the beef and stir-fry for a few minutes.
  3. Pour in beef broth. Simmer over low heat until the beef is tender.
  4. Add the potatoes, carrots and red bell pepper. Cook for 5 minutes.
  5. Season with salt and pepper.
  6. Add Angel All-Purpose Creamer.
  7. Remove from heat, serve hot.

      8. INGREDIENTS

      1 – 370 mL can Angel All-Purpose Creamer
      1 kilo cream dory fillet
      ¼ cup cornstarch
      2 tbsp all-purpose flour
      ¼ tsp salt
      1/8 tsp ground pepper
      1 lemon, grated lemon rind and thinly sliced
      2 tbsp butter
      1 cup mixed vegetables

       

      PROCEDURE

      1. Slice cream dory and remove excess oil by patting with paper towel. Coat with cornstarch then pan fry. Set aside.
      2. Combine Angel All-Purpose Creamer, flour, salt, pepper and lemon rind in a small sauce pan, then simmer until slightly thickened.
      3. Heat butter in another pan and cook mixed vegetables until heated through, season with salt and pepper. Place in a platter.
      4. Arrange fish on the side, top with sauce and a slice of lemon.

          5. INGREDIENTS

          1-370ml Angel All-Purpose Creamer
          8 slices (about 1 kilo) pork chops
          ½ tsp salt
          ¼ tsp ground black pepper
          2 tbsp cooking oil
          2 tbsp chopped garlic

           

          PROCEDURE

          1. Sprinkle pork chops with salt and pepper, then set aside for a few minutes.
          2. Heat cooking oil in a pan and fry pork chops until brown on both sides.
          3. Place cooked pork chops on a plate and set aside.
          4. Using the same pan, sauté the garlic.
          5. Add Angel All-Purpose Creamer and place the fried porkchops back in the pan and cook until heated through.
          6. Remove from heat and serve.

          INGREDIENTS

          1-370mL can Angel All Purpose Creamer Tetra Pack, chilled overnight (12 hours)
          1/3 cup Angel Condensada
          1-200 gram pack Graham Crackers
          1 large Ripe Mango, Sliced

           

          PROCEDURE

          1. Transfer chilled Angel All Purpose Creamer Tetra Pack in a bowl and combine with Angel Condensada
          2. Using an electric mixer, whip at medium to high speed for 3 minutes, scraping the bowl after each minute
          3. Lay graham crackers on the bottom of an 8X8 square pan or plastic container. Add a layer of whipped cream and top with sliced mango
          4. Chill in refrigerator overnight.

          INGREDIENTS

          1-25 grams strawberry flavored gulaman powder
          1-1/2 cup water
          1-140mL Angel Evaporada
          1-380 grams Angel Condensada
          1 cup All-Purpose Creamer chilled overnight (12 hours)
          optional Chocolate Syrup

           

          PROCEDURE

          1. Combine gulaman powder water and Angel Evaporada in a saucepan. Mix well until gulaman is completely dissolved.
          2. Brig to a boil. Stir in Angel Condensada. Mix well.
          3. Remove from heat and slowly stir in Angel All Purpose Creamer.
          4. Pour into molds. Refrigerate for at least 6 hours. For best result refrigerate overnight.
          5. Remove from mold and drizzle with chocolate syrup. Serve immediately.

          INGREDIENTS

          Avocado Ice Cream:
          – 3 pieces medium sized ripe avocado, diced and pureed using a blender
          – 1-370 ml Angel All Purpose Creamer, chilled overnight (12 hours)
          – 1-380 grams Angel Condensada

          To Assemble:
          – 1 recipe of Avocado Ice Cream
          – 1-370ml Angel All Purpose Creamer, chilled overnight and whipped
          – 1 cup crushed chocolate graham crackers
          – 1 cup mini chocolate chip
          – 1 cup ripe avocado, diced
          – 1 condensed milk for drizzling
          – 1 cup chocolate graham crackers, break into small pieces

           

          PROCEDURE

          FOR THE AVOCADO ICE CREAM:

          1. Whip Angel All Purpose creamer until light and fluffy using an electric hand mixer or wire whisk.:
          2. Add in Angel Condensada and food coloring. Continue whipping until combined.
          3. Fold in pureed avocado. Mix well.
          4. Transfer to medium sized microwavable container or baking loaf pan. Freeze for at least 6 hours or overnight

          TO ASSEMBLE:

          1. Using an 8oz cup, layer a scoop of avocado ice cream, whipped all-purpose creamer, crushed grahams, mini chocolate chip and ripe avocado. Drizzle with condensed milk. Repeat until ¾ of the cup is filled.
          2. Top with whipped Angel All Purpose Creamer, chocolate graham crackers and avocado. Serve immediately.

          INGREDIENTS

          1-370 mL can Angel All-Purpose Creamer
          250 grams spaghetti, cooked according to package direction
          ¼ cup butter
          ¼ cup chopped onions
          2 tbsp chopped red bell pepper
          ¼ cup sliced mushrooms
          2 tbsp all-purpose flour
          1 cup chicken broth
          1 cup Century Tuna Chunks in Water, drained
          ½ tsp salt
          Pinch of pepper
          ½ cup grated quick melt cheese

           

          PROCEDURE

          1. Place cooked spaghetti in a well-buttered ovenproof dish. Set aside.
          2. In a saucepan melt butter and sauté onions, red bell peppers and mushrooms. Add flour and let it cook for a minute.
          3. Gradually pour in chicken broth and Angel All-Purpose Creamer. Add tuna chunks, then season with salt and pepper.
          4. Pour sauce over spaghetti. Top with cheese. Bake for 10 minutes. Serve hot.