INGREDIENTS

MANGO JELLY:
– 1-½ cups water
– ½ cup sugar
– 3 pcs large ripe mangoes, cut into cubes
– 1 tbsp unflavored gelatin powder
SWEET MUNG BEANS
– ½ cup red mung beans
– 4 cups water
– ½ cup sugar
– salt
SWEETENED SABA
– 4 pc ripe plantains/saba, peeled and cut into chunks
– 2 cups water
– ½ cup brown sugar
– 1 tsp vanilla extract

 

PROCEDURE

MANGO JELLY:

  1. In a saucepan, combine water, sugar, and mangoes. If a blender is available, blend until smooth. If not, mash until smooth.
  2. Bring to a boil and simmer. Add your gelatin powder while stirring continuously, bring to a boil and transfer into a heat-proof flat container. Cool down until set. If it’s taking too long, refrigerate when room temp.
  3. Unmould and cut into cubes.

SWEET MUNG BEANS:

  1. Wash beans and boil with water. Discard the liquid and fill with water 1 inch above the beans. Bring to a boil and simmer for 1 hour, refilling water when necessary.
  2. Add sugar and a pinch of salt. Simmer until water has evaporated.

SWEETENED SABA:

  1. In a saucepan, combine saba, water, and sugar. Bring to a boil and simmer for 10 minutes. Add vanilla extract

HALO-HALO:

  1. Place crushed ice in a tall halo-halo glass or bowl.
  2. Top with assorted halo-halo toppings (Mango Jelly, Sweet beans, Sweetened Saba, Ice)
  3. Pour Angel Evaporada on top.
  4. Sweeten with sugar according to taste.
  5. Serve immediately.

INGREDIENTS

– 2 cups Angel All-Purpose Creamer
– 1 cup Angel Kremdensada
– 1 tsp Vanilla extract
– ½ cup diced watermelon
– ½ cup diced apple
– ½ cup diced ripe mango
– ½ cup diced ripe papaya
– ½ cup diced buko pandan gelatine
Homemade Strawberry Ice Cream
– 4 cups Angel All Purpose Creamer
– 1-380g can Angel Condensada
– 1 tsp Salt
– 1 tsp Vanilla extract
– 2 tsp Strawberry flavoring
– 1 tsp Red food coloring

 

PROCEDURE

  1. Start with making the Homemade Strawberry Ice Cream. Chill your bowl, whisk, and cream in the fridge/freezer for 20 minutes. Whisk the all-purpose cream until soft peaks. Add the Angel Condensada, salt, vanilla extract, strawberry flavoring, and red food colouring mix until everything is well combined.
  2. Transfer to a container and cover with plastic wrap, with the wrap touching the top of the ice cream. Cover and leave to freeze for about 3-4 hours until ready to use.
  3. Next, make the milk sauce. Combine Angel All-Purpose Creamer, Angel Kremdensada and vanilla extract. Mix until well combined. Chill for 15-20 minutes.
  4. Fill a tall glass with a tablespoon of diced watermelon, apple, mango, ripe papaya, and buko pandan gelatine. Pour 2-3 tablespoons of chilled milk sauce over the ingredients then top with homemade strawberry ice cream. Serve immediately.

INGREDIENTS

1 cup diced ripe mango
2 cups cooked mini sago
1 cup mango puree
1-410ml Angel Kremdensada
½ cup Angel Evaporada

 

PROCEDURE

  1. Combine all ingredients in a bowl.
  2. Mix well. Chill for at least 2 hours. Serve cold.

INGREDIENTS

1-836g fruit cocktail, drained
1-½ cup grated coconut meat
1 cup nata de coco
1 cup kaong
1-410 ml Angel Kremdensada

 

PROCEDURE

  1. Place all ingredients in a bowl. Toss until completely coated.
  2. Chill for 4 hours or best overnight.

INGREDIENTS

¼ cup sweetened saba banana
2 tbsp sweetened coconut strings/macapuno
2 tbsp white nata de coco
3-1inch square leche flan
¼ cup Angel Evaporada or more if desired
sugar, as needed
1 ½ cup crushed ice

 

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.

      6. INGREDIENTS

      1 ½ cup brown sugar
      3 ½ cups water
      8 pcs ripe saba banana, sliced
      1 tsp vanilla extract
      1 cup cooked mini sago
      crushed ice
      1-410 ml Angel Evaporada

       

      PROCEDURE

      1. In medium size pot, add brown sugar and water. Bring into a boil and add saba banana. Slowly simmer over medium high heat until bananas are soft, and sugar turns into syrup. Remove from heat and stir in vanilla extract. Set aside to cool.
      2. Gently fold in cooked sago, mix well until combined. Chill until ready to serve.
      3. To serve, add crushed ice into serving bowls, top with sweetened saba mixture and drizzle with Angel Evaporada. Serve immediately and enjoy.

          4. INGREDIENTS

          1-410 ml Angel Evaporada
          1 cup buko water
          1-380 grams Angel Condensada
          ½ cup shredded coconut meat
          ½ cup sweetened red beans

           

          PROCEDURE

          1. Mix all ingredients in a bowl.
          2. Divide mixture into ice candy plastic bags.
          3. Freeze for 6 hours or best overnight.
          4. Serve frozen.

          INGREDIENTS

          1-410 ml Angel Evaporada
          1 cup water
          1-380 grams Angel Condensada
          ½ tsp vanilla extract
          1 cup ripe mango, cut into small cubes

           

          PROCEDURE

          1. Mix all ingredients in a bowl
          2. Divide mixture into ice candy plastic bags.
          3. Freeze for 6 hours or best overnight.
          4. Serve frozen.

          INGREDIENTS

          1-410 ml Angel Evaporada
          half can Angel Condensada
          2 cups unsweetened pineapple juice
          2 cups frozen sliced ripe banana lakatan
          6 cups ice cubes or more as needed

           

          PROCEDURE

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

          INGREDIENTS

          Make Ahead Ice Cream
          2-370 ml Angel All Purpose Creamer, chilled overnight
          1-380 grams Angel Condensada
          ½ tsp yellow food coloring
          1 tsp vanilla extract
          1 cup ripe mango pure
          ½ cup diced ripe mango
          ½ cup toasted cashew nuts, chopped

          1 loaf store bought pound cake, sliced following the shape of the packaging or container
          1-370 ml Angel All Purpose Creamer, chilled overnight whipped
          1 cup diced ripe mango
          ½ cup toasted cashew nuts, chopped

           

          PROCEDURE

          1. To make the ice cream. Place Angel All Purpose Creamer in a bowl. Using a hand mixer, whip until stiff and fluffy.
          2. Gently fold in Angel Condesada, yellow food coloring, vanilla extract, and mango puree into the whipped cream.
          3. Fold in ½ cup diced mango and ½ cup toasted cashew nuts. Make sure all ingredients are combined.
          4. Transfer into a loaf pan or freezer safe container and freeze for 6 hours or best overnight.
          5. To assemble, place a slice of pound cake into the container, add a couple of scoops of mango ice cream, spread the ice cream using a spoon or offset spatula and sandwich it with another slice of pound cake. To finish, cover the top with whipped cream, a few diced ripe mango and sprinkle with chopped cashew nuts.
          6. Freeze ice cream cake until ready to serve.