INGREDIENTS

1 cup fresh mango puree
¾ cup Angel Condensada
1 pack, 250ml Angel All Purpose Creamer, chilled overnight
¼ teaspoon yellow food coloring (optional)
2 cups white chocolate coins
2 Tablespoons vegetable oil or coconut oil

 

PROCEDURE

  1. In a medium size bowl, add mango puree and condensada. Mix well until combined. 
  2. In a separate bowl, add Angel All Purpose Creamer. Using an electric hand mixer or wire whisk whip cream until soft peaks form. Fold in cream into the mango puree and condensada mixture. 
  3. Pour mixture into silicon popsicle mold. Freeze for 6 hours or best overnight. 
  4. Place white chocolate coins in a heat proof bowl. Melt in the microwave for 30 seconds or until melted. Add oil and mix well. 
  5. Remove popsicles from the mold and dip into the melted chocolate. Place popsicles on a tray lined with baking paper. Freeze again for another 4 hours before serving. 

 

INGREDIENTS

1 can, 822g canned fruit cocktail, drained
3 cups cooked elbow macaroni
1 cup cubed cheddar cheese
1 pack, 250ml Angel All Purpose Creamer
half can (180g) Angel Condensada
½ cup mayonnaise
pinch of salt
pinch of ground black pepper

 

PROCEDURE

In a bowl, add fruit cocktail, elbow macaroni and cheese. Add Angel All Purpose Creamer, condensada and mayonnaise. Mix well until combined. Season with salt and pepper. Cover the bowl and refrigerate for 3 hours or best overnight.

INGREDIENTS

1 can , 410ml Angel Evaporada
Half can Angel Condensada
2 cups Chopped Seedless watermelon
2 cups Seedless red grape
3 cup Crushed Ice

 

PROCEDURE

  1. Pour in all the ingredients in a blender,Blend until smooth
  2. Serve in tall glasses and enjoy.

INGREDIENTS

1 can , 410ml Angel Evaporada
2 1/2 cup Water
Topping
2 cups dice ripe mango
1/2 cup mango pure
1/2 cup Angel Condensada,plus extra as needed

 

PROCEDURE

  1. Combined Angel Evaporada and water.Mix well.
  2. Place mixture into ice cubes or bag and freeze overnight.
  3. Using a ice crusher,shave milky ice and place into serving bowls.
  4. Top shaved ice with mango and drizzle with mango pure and condensada
  5. Serve immediately with condensada on the side

      6. 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 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

      Half Of Watermelon, chilled
      1 can, 410ml angel evaporada
      1 cup lime-soda
      2 cups canned fruit cocktail in syrup
      half can angel condensada

       

      PROCEDURE

      1. Cut the watermelon in half. Using a melon balelr tool or spoon, scoop ou the watermelon flesh and transfer it to a large bowl.
      2. Add Angel Evaporada, lime soda, fruit cocktail and condensada into watermelon malls, Stir to combine.
      3. Transfer the watermelon punch to the empty watermelon skin or serve in bowls. Enjoy!

      INGREDIENTS

      1 cup Ripe Banana Sliced
      1/4 Smooth Peanut Butter
      1/4 Angel Condensada
      1/3 Angel Coffee Creamer
      4 cups Crushed Ice

       

      PROCEDURE

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

      INGREDIENTS

      1 cup Ripe Avocado Cubes
      1/4 cup Angel Condensada
      1/2 cup Angel Coffee Creamer
      4 cup Crushed Ice

       

      PROCEDURE

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

      INGREDIENTS

      Crepe
      3/4 cup all purpose flour
      1 tbsp cornstarch
      3/4 cup Angel Evaporated Liquid Creamer
      1/2 cup water
      1 tbsp melted butter
      1/2 tbsp sugar
      1/4 tsp salt
      1 can Angel Kremdensada
      1/4 cup sugar
      1/2 vanilla
      1 pc egg yolk
      1/4 cup cornstarch
      2 pc ripe mangoes, cut into chunks
      1/4 cup brown sugar

       

      PROCEDURE

      1. Mix all the crepe ingredients until smooth. Strain if necessary. Rest for 30 minutes.
      2. Make the sauce by heating kremdensada and sugar in a saucepan. Mix yolk and cornstarch together and slowly pour in hot kremdensada while stirring. Put the mixture back in the pan over low heat and mix until big bubbles form and burst. Turn off the heat and mix in vanilla.
      3. In a lightly oiled crepe pan or non-stick pan, pour 1/3 cup of batter or just enough to cover the whole pan. Loosen up the sides and cook for 1 minute then flip. Do this for the remaining batter. Roll the crepe and cut into strips.
      4. Mix together mangoes and crepe in a baking dish then top with sauce. Sprinkle some brown sugar on top and broil in an oven until browned and sugar has caramelized.