INGREDIENTS

1 tbsp cooking oil
½ cup chopped onion
1 tsp minced garlic
2-180g Century Tuna Chunks in Vegetable Oil, drained
¾ cup canned button mushrooms, chopped
2 tbsp butter
2 tbsp all-purpose flour
1-370 ml Angel Kremqueso
30 pcs large lumpia wrapper
1 pc egg, beaten
cooking oil, for deep frying

 

PROCEDURE

  1. Heat oil in a pan. Add onion and garlic, saute until soft and aromatic. Add tuna and button mushrooms. Cook for 3 minutes or until heated through. Set aside.
  2. Using the same pan, melt butter over medium heat and add all-purpose flour, cook until bubbly. Pour in Angel Kremqueso continue to stir the sauce until thick. Add back cooked tuna mixture, mix well until combined. Turn off heat and let cool until ready to use.
  3. Scoop around 2 tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Repeat the same step until all mixture are consumed.
  4. Heat oil in a cooking pot. Deep fry lumpia in medium heat until golden in color. Remove from the pot. Let excess oil drip. Serve hot.

INGREDIENTS

AVOCADO SHAKE
– 2 pc avocado, peeled and seeded (Php 60)
– 1 can Angel Kremdensada (Php 59)
– 1 can Angel Evaporada (Php 32.15)
– ¼ cup sugar (Php 4.21)
– 1 cup ice (or 6-8 ice cubes)

MANGO GRAHAM SHAKE
– 4 pc mangoes, peeled, seeded, cut into chunks and frozen (Php 158.60)
– 1 can Angel Kremdensada (Php 59)
– 1 can Angel Evaporada (Php 32.15)
– ¼ cup sugar (Php 4.21)
– 1 cup ice (or 6-8 ice cubes)

Toppings:
– 1 cup mangoes, cut into chunks
– ½ cup store-bought caramel sauce (Php 18.13)
– 1 cup crushed graham crackers (Php 35.80)

 

PROCEDURE

  1. Avocado Shake
  2. Chop avocados into chunks, place in a sealable bag and freeze.
  3. In a blender, add avocados, kremdensada, evaporada, sugar, and ice.
  4. Blend on low for 30 seconds and turn to high for another 30 seconds.
  5. Mango Graham Shake
  6. In a blender, add mangoes, kremdensada, evaporada, sugar, and ice.
  7. Blend on low for 30 seconds and turn to high for another 30 seconds.
  8. Assemble by adding a spoon of grahams in a glass followed by caramel sauce and mango shake halfway. Layer with another spoon of grahams, caramel sauce, and mango shake.
  9. Top with whipped cream, grahams, mangoes and caramel sauce.

INGREDIENTS

– 2 bags/1/4 cup loose black tea steeped in 2 cups of hot water
– 1 can Angel Kremdensada
– 1 can Angel Evaporada
– 2 cups dark brown sugar
– 1/2 cup water
– 1 cup cooked boba

 

PROCEDURE

  1. In a pan, dissolve brown sugar in water and bring to a boil. Once slightly thickened. Add cooked boba. Set aside to cool.
  2. Combine tea, kremdensada, and evaporada.

INGREDIENTS

1 can Angel Kremdensada (Php 59)
1 can Angel Evaporada (Php 32.15)
2 cups dark brown sugar (Php 57.42)
1/2 cup water
1 cup cooked boba (Php 20)

 

PROCEDURE

  1. In a pan, dissolve brown sugar in water and bring to a boil. Once slightly thickened. Add cooked boba. Set aside to cool.
  2. Combine tea, kremdensada, and evaporada.
  3. Fill one ice candy bag with a tablespoon of boba. Fill with milk tea mixture. Freeze overnight.

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 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

1-250 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 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
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

1-250ml 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.