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

– 1/4 cup Angel Evaporada
– 1 cup crushed ice
– 1 tsp sweetened langka
– 2 – 3 slices sweetened saba banana
– 1 teaspoon kaong
– 1 teaspoon nata de coco
– 1 teaspoon red mongo beans
– 1 teaspoon ube halaya
– 1-1 inch square leche flan
– 1 tablespoon sugar (optional)

 

PROCEDURE

  1. Place crushed ice in a tall halo-halo glass or bowl.
  2. Top with assorted halo-halo toppings.
  3. Pour Angel Evaporada on top.
  4. Sweeten with sugar according to taste.
  5. Serve immediately.

INGREDIENTS

4 pcs. Buko (meat shredded)
2 cups Condensed Milk
4 cups Evaporated Milk
2 tsp. Vanilla Extract
40 pcs. Ice candy bags (1 ¾”x10″)
4 cans (432g) Fruit cocktail, drained
(reserve 12 Tbsp. syrup)

 

PROCEDURE

  1. Combine condensed milk, vanilla, buko, evaporated milk and fruit cocktail syrup.
  2. Fill each ice candy bag with fruit cocktail, then fill with milk mixture.
  3. Twist plastic and tie a knot, and freeze overnight. Serve.

      4. INGREDIENTS

      1 – 25 grams Red Gulaman, Powder, unflavored
      2 1/2 cups water
      1 – 380 grams Angel Condensed Milk
      1 – 410 ml Angel Evaporada
      227 grams Pineapple Tidbits, drained, reserved syrup

       

      PROCEDURE

      1. In a sauce pan, combine gulaman powder, reserved syrup and water. Mix until completely dissolved.
      2. Bring to a boil. Add condensed milk. Continue stirring for 2 minutes.
      3. Remove from heat. Add Angel Evaporada. Mix well.
      4. Pour into molds, and sprinkle with pineapple tidbits.
      5. Refrigerate for at least 3 hours to set or overnight.

      INGREDIENTS

      1 cup Angel Evaporada
      2 ripe mangoes, chopped
      1 cup sugar
      2 ½ cups cooked small sago
      5 cups crushed ice

       

      PROCEDURE

      1. In a glass, place mangoes, sugar, sago and crushed ice. Pour Angel Evaporada on top.
      2. Mix before eating.
      3. Repeat with the rest of the ingredients.

      INGREDIENTS

      1-410 ml can Angel Evaporada
      2 cups water
      1/3 cup sugar
      2 cups watermelon balls

       

      PROCEDURE

      1. Combine all ingredients in a bowl.
      2. Pour into a large, shallow pan or plastic container. This shape makes freezing faster!
      3. Freeze for about 4 hours.
      4. When ready to serve, remove from freezer.
      5. Scoop with a spoon and transfer to bowls.
      6. Top with watermelon balls and serve immediately

      INGREDIENTS

      1-410ml Angel Evaporada
      1-380g Angel Condensada
      3 cups White sugar
      2 liters Water
      5 kilo Tube ice
      4 cups Cooked colored sago, washed thoroughly
      1 pack Mr. Gulaman strawberry flavor – cook according to package directions, then cut into small pieces
      ¼ tsp Red food color

       

      PROCEDURE

      1. Combine all ingredients in the plastic container.

      INGREDIENTS

      1-410ml Angel Evaporada
      1-380g Angel Condensada
      4 cups Buko juice
      4 cups Buko strips
      3 cups White sugar
      2 liters Water
      5 kilo Tube ice

       

      PROCEDURE

      1. Combine all ingredients in the plastic container.

      INGREDIENTS

      8 eggyolks
      1-380 grams Angel Condensada
      3 tbsp chopped toasted cashew nuts
      1 tbsp butter or margarine
      1/2 cup white sugar
      colored cellophane for wrapping

       

      PROCEDURE

      1. Combine the egg yolks and milk in a pan.
      2. Cook over low to medium heat with constant stirring for about 30 minutes or until very thick. Remove from heat.
      3. Stir in butter and chopped cashew nuts. Cool for about 30 minutes.
      4. Scoop half a tablespoon of yema. Form into a ball and roll in sugar.
      5. Wrap in colored cellophane.