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 + 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

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

4 pcs tablea tsokolate
3 cups water
½ cup Angel Condensada
½ cup Angel Evaporada

 

PROCEDURE

  1. Drop tablea and water in a pot. Bring to a boil while stirring continuously until completely dissolved.
  2. Remove from heat and stir in Angel Condensada. Add a splash of Angel Evaporada and serve.

INGREDIENTS

1 cup Angel Evaporada
2 cups chopped ripe mango
¾ cup Angel Condensada
5 cups ice cubes

 

PROCEDURE

  1. Combine Angel Evaporada with the rest of the ingredients in a blender.
  2. Blend for a few seconds until smooth. Pour into glasses and serve.

INGREDIENTS

MILK BASE:
– 2-410 ml Angel Evaporated Filled Milk
– 1-370 grams Angel Condensada
– ¾ cup cornstarch
– 1 tsp salt
– 30 pcs large lumpia wrapper
– cooking oil for frying

BUKO PANDAN:
– 1 cup shredded buko meat
– 1 cup buko pandan flavored gulaman cut into thick strips

UBE:
– 1 ½ cup store bought ube halaya
– 1 cup cheddar cheese cut into strips

STRAWBERRY:
– 1 ½ cup store bought strawberry jam
– 1 cup fresh strawberry

PROCEDURE

  1. To make the milk base. In a saucepan add Angel Evaporated Milk, Angel Condensada, cornstarch, and salt. Mix well until combined. Heat mixture over medium-low heat, cook until thick. Transfer mixture in a bowl, cover directly with plastic wrap. Set aside to cool.
  2. To assemble, lay a piece of lumpia wrapper on a flat surface. Place 1-2 Tablespoon of the milk mixture on the middle and your choice of flavor/filling.
  3. Fold the two edges toward the center and roll it up. Seal the top edges with water Add cooking oil to a preheated pan. Fry the lumpia, in batches, over medium heat for at least a minute on each side or until crispy and golden brown in color. Drain excess oil on paper towel. Place Lumpia on a platter and serve.

INGREDIENTS

¾ cup Angel Condensada
1-200 grams crushed grahams or crushed chocolate biscuits
25 pcs medium size marshmallows
1 ½ cup milk chocolate chips
¾ cup Angel All Purpose Creamer
1 tbsp coconut oil
Sprinkles for topping

 

PROCEDURE

  1. In a mix bowl. Combine Angel Condesada and crushed grahams. Do not over mix.
  2. Get a spoonful of graham mixture and place it at palm of your hand. Place a piece of marshmallow at the center and form into a ball. Chill balls for 30 minutes.
  3. Place milk chocolate chips and Angel All Purpose Creamer in microwave safe bowl. Place in a microwave for 10 seconds. Mix immediately using a rubber scrapper and add coconut oil continue mixing until combined.
  4. Using a fork, place a piece of marshmallow graham balls ang slowly dip and coat with chocolate. Arrange balls into a tray lined with parchment paper to cool.
  5. Refrigerate truffles for 30 mins to a 1 hour until chocolate sets completely. Decorate truffles with sprinkles and arrange nicely on a serving platter and enjoy!

      6. INGREDIENTS

      CRUST:
      – 200 grams crushed crackers (grahams or chocolate biscuit)
      – 2 tbsp sugar
      – 6 tbsp melted butter

      CHEESECAKE LAYER:
      – 2-228 grams cream cheese, softened
      – 1-370ml Angel All Purpose Creamer, chilled overnight
      – Half can Angel Condensada
      – 1 tbsp unflavored clear gelatin
      – ¼ cup water

      TOPPINGS:
      – Strawberry Pie Filling/Topping or Strawberry Jam

       

      PROCEDURE

      1. In a bowl, combine crushed crackers, sugar, and butter. Mix well. Press mixture in the bottom of the cups or container. Set aside.
      2. In another bowl, beat cream cheese and Ange All Purpose Creamer and Angel Condensada, until creamy and fluffy. Set aside.
      3. Combine gelatin and water in small pot. Bring to a quick boil. Pour gelatin mixture to cream cheese mixture and fold gently. Mix well until combined.
      4. Divide cream cheese mixture into prepared cups. Top with strawberry pie filling. Chill for 4 hours or overnight.

      INGREDIENTS

      1-200 grams crushed graham cracker
      2 tbsp sugar
      ½ cup melted butter
      2-228 grams cream cheese, softened
      1 cup Angel Condensada
      1-370 ml Angel All Purpose Creamer, chilled overnight
      1 ½ tbsp unflavored clear gelatin
      ¼ cup water
      ½ cup grated queso de bola + extra for topping

       

      PROCEDURE

      1. In a bowl, combine crushed crackers, sugar, and butter. Mix well. Press mixture in the bottom of the cups or container. Set aside.
      2. In another bowl, beat cream cheese and ¾ cup Angel Condensada and Angel All Purpose Creamer until creamy and fluffy. Set aside.
      3. Combine gelatin and 1 tbsp water in small pot. Bring to a quick boil. Pour gelatin mixture to cream cheese mixture and fold gently. Add in ½ cup grated queso de bola.
      4. Divide cream cheese mixture into prepared cups. Chill for 4 hours or overnight.
      5. Top with more grated de bola before serving.

      INGREDIENTS

      – 2 pcs large eggs
      – ¾ cup Angel Evaporada
      – ½ cup water
      – 1 cup cake flour
      – 3 tbsp melted butter
      – 2 ½ tbsp sugar
      – 1-370 ml Angel All Purpose Creamer, chilled overnight
      – half can Angel Condensada
      – 2 ½ cups fruit cocktail, drained

      PROCEDURE

      FOR THE BATTER:

      1. Combine all the ingredients in a bowl. Mix very well.

      TO COOK:

      1. Place the crepe batter in the refrigerator for 1 hour. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds. Lay them out flat to cool.
      2. In a bowl, using an electric hand mixer or wire whisk, whip Angel All Purpose Creamer and Angel Condensada until light and fluffy.
      3. Combine Angel All Purpose Creamer, Angel Condensada and fruit cocktail in a bowl. Mix well and chill until ready to use.
      4. To assemble, fill cooked crepes with fruit salad mixture. Fold as desired.
      5. Serve and enjoy.