INGREDIENTS

1 cup ripe mango cubes
1 cup ripe banana sliced
4 tablespoons angel condensada
1/3 cup Angel Coffee Creamer
4 cups Crushed Ice

 

PROCEDURE

  1. Using a blender, combine all ingredients and blend until smooth.
  2. Serve in tall glasses and enjoy.

INGREDIENTS

2 packs, 250ml Angel All Purpose Creamer, chilled overnight
3/4 Cup Angel Condensada
1 bar, 228g cream cheese, softened
3 Tablespoons matcha powder,Plus extra for dusting
1 pack, 200g graham crackers
1/3 cup chocolate chips

 

PROCEDURE

  1. In bowl, using a hand mixer whip angel all purpose cream until soft peaks form .Set aside
  2. In another bowl, add condensada, cream cheese and matcha powder.Using a hand mixer, whip mixture until creamy and combined
  3. To assemble ,lay graham crackers on the bottom of an 8X8 square pa or plastic container.Add a layer of matcha cream mixture and top with another layer of graham crackers.Reapet procedure finishing withe matcha cream on top
  4. Dust with more matcha powder and sprinkle with white chocolate chips keep in the refrigerator for 4 hours or overnight until set.

      5. INGREDIENTS

      1 1/2 cup Crushed Graham Crackers
      1 tablespoon Sugar
      1/2 cup Melted Butter
      1 can ,410ml Angel Kremdensada,Chilled overnight
      3 tablespoons Matcha powder plus extra for dusting
      1 tablespoon Gelatin powder
      3 tablespoons Hot Water

       

      PROCEDURE

      1. In a bowl,add grahams,sugar and butter.Mix well until combined.Divide mixture into 2 square containers.Press down miixture to create a crust.Set aside
      2. Whip Angel Kremdensada in a bowl using an electric hand mixer until soft peaks form ad.
      3. Combine gelatin powder and hot water.Mix well until completely dissolved.Slowly add mixture to the cream mixture until blended.
      4. Divide cream mixture into 2 bowls. Add matcha powder into one bowl, mix well until combined.
      5. To assemble, pour matcha-cream mixture into the preapred cust followed by the plain cream mixture on top.Chill for 4 hour or overnight to set.
      6. Dust with matcha powder before serving

          7. INGREDIENTS

          1 can , 410ml Angel Kremdensada
          3 tablespoons matcha powder
          1 can,410ml Angel Evaporada
          2 tablespoon Strawberry Flavored powdered juice
          1 cup Strawberry Flavored gulaman cubes
          1 cup milky strawberry flavored gulaman cubes
          1 cup nata de coco
          1 cup mini sago

           

          PROCEDURE

          1. In a bowl, combine Angel Kremdensada and matcha powder.Mix well Set aside.
          2. In a largebowl, add evaporada and powdered juice.Mix until completely dissolved.Add gulaman cubes,nata de coco,mini sago and ice cubes.
          3. Stir in matcha milk mixture.Mix well until combined.Ladel mixture into serving glasses and enjoy.

          INGREDIENTS

          1 pack,25g Green unflavored gulaman
          2 tablespoons sugar
          3 cups water
          tsp melon extract
          1 can,410ml Angel Kremdensada,Chilled overnight
          1 can ,410ml Angel Evaporada
          tsp Melon Extract
          1 cup cooked mini sago
          3 cup honey dew melon cut into small cubes

           

          PROCEDURE

          1. In a saucepan,dissolve gulaman and sugar in water.Cook over medium high heat.Bring to a quick boil.Turn of heat and add melon extract.Pour mixture in a rectangular pan and let set until firm.
          2. Cut melon gulaman into cubes and place in a large bowl.Add Angel Kremdensada,Evaporada, 1 teaspoon melon extract and sago.Mix well until combined.
          3. Add ice cubes.Spoon mixture into serving bowls and enjoy.

          INGREDIENTS

          – 1-½ cups crushed grahams
          – ⅓ cup melted butter
          – 1 pack clear gulaman
          – 1 can Angel Evaporada
          – 1 can Angel Condensada
          – 1 pack clear gulaman
          – 1 can fruit salad

          PROCEDURE

          1. Prepare one 8-inch loose-bottom cake pan by covering the base with foil.
          2. Combine melted butter with grahams and flatten on the base of the cake pan. Place in the freezer.
          3. In a saucepan, combine evaporada, condensada, water, and gulaman powder. Bring to a boil. Carefully transfer into the cake pan. Let the first layer of jelly set completely in the freezer.
          4. In a saucepan, combine juice from fruit salad, water, and gulaman powder.
          5. Arrange fruits on top of the white gulaman mixture and carefully pour in clear gulaman mixture. Let it set in the fridge for at least 1 hour or until solid.
          6. Loosen the sides with a torch or a towel soaked in hot water.

          INGREDIENTS

          24 pc broas
          2 cans Angel Kremdensada (1 can chilled overnight)
          1/2 cup rainbow sprinkles

           

          PROCEDURE

          1. Dip each broas in 1 can kremdensada for 1 second on each side and layer on an 8x12inch baking dish. Whip your cream and set aside.
          2. Cover the first layer with whipped cream and sprinkles. Do another layer and top with more sprinkles.

              3. INGREDIENTS

              2 packs, 250ml Angel All Purpose Creamer, chilled overnight
              1 can, 380g Angel Condesada, chilled
              1 pack, 200g crushed grahams
              ½ cup melted butter
              1 Tablespoon sugar
              2 cups canned peaches, diced- plus extra for garnish

               

              PROCEDURE

              1. 1.Mix graham crackers, butter, and sugar. Set aside.
              2. 2.Whip Angel All Purpose Creamer until light and fluffy. Gently fold in Angel Condensada.
              3. 3.To assemble. Layer graham mixture, cream mixture, and diced peaches in layers in serving cups. Garnish with more peaches on top.

                  4. INGREDIENTS

                  1 pack, 200g crushed graham crackers
                  1/2 cup melted butter
                  1 tbsp sugar
                  1/2 tsp ground cinnamon
                  2 packs, 250ml Angel All Purpose Creamer Tetra Pack, chilled overnight
                  1 cup cream cheese, softened
                  1 can, 380ml Angel Condensada, chilled
                  1/2 tbsp clear gelatin powder
                  1 tsp vanilla extract
                  3 tbsp instant coffee powder
                  3 tbsp sugar
                  3 tbsp hot water
                  cocoa powder for dusting

                   

                  PROCEDURE

                  1. Mix crushed graham with melted butter and sugar. Press into the bottom of a serving container. Set aside.
                  2. In a small bowl, combine gelatin and cold water. Mix well to allow gelatin to bloom. Heat water in a heatproof bowl, place the bowl with gelatin on top and mix well until melted.
                  3. Whip Angel All Purpose Creamer Tetra Pack, cream cheese, and Angel condensada until light and smooth. Slowly pour in gelatin, continue to mix until fully incorporated. Pour into the serving container with prepared graham crust. Let it set in the refrigerator for 30 minutes.
                  4. Mix instant coffee powder, sugar and hot water in a bowl. Whip until very light and creates stiff peaks. Spread on top of the cream mixture and refrigerate overnight.
                  5. Dust with powder on top and serve well-chilled.

                  INGREDIENTS

                  2 packs, 250ml Angel All Purpose Creamer Tetra Pack, chilled overnight
                  1 can, 380g Angel Condesada, chilled
                  1 pack, 200g crushed grahams
                  ½ cup melted butter
                  1 tbsp sugar
                  2 cups canned peaches, diced- plus extra for garnish

                   

                  PROCEDURE

                  1. Mix graham crackers, butter, and sugar. Set aside.
                  2. Whip Angel All Purpose Creamer Tetra Pack until light and fluffy. Gently fold in Angel Condensada.
                  3. To assemble, layer graham mixture, cream mixture, and diced peaches in layers in serving cups. Garnish with more peaches on top.