Mango Magnum

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. 

 

Cheesy Macaroni Salad

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.

Watermelon-Grape Shake

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.

Puto Tikoy

INGREDIENTS

3 cups glutinous rice flour, sifted
1 cup dark brown sugar
pinch of salt
1 cup Angel Evaporada
½ cup Coco Mama Fresh Gata
¾ bottled sweeted coconut strings/macapuno
coconut oil for greasing
pre-cut banana fresh banana leaves (optional)

 

PROCEDURE

  1.  Line puto molds with banana leaves. Brush with coconut oil and set aside.
  2. In a boil, combine glutinous rice flour, sugar and salt
  3. Pour in Angel Evaporada and gata. Mix well until combined and batter is smooth.
  4. Pour mixture into prepared molds and top with macapuno strings.
  5. Steam for 20-25 minutes or until fully cooked.
  6. Completely cool before serving.

Korean Bingsu

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

Melon Sago

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.

Mango Banana Shake

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.

Korean Punch

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!

Banana Peanut Butter Shake

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.

Avocado Shake

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.