INGREDIENTS

1 cup cooked mini sago
1 cup cooked big sago
2 cups small diced ripe mango
1 cup ripe mango puree
1 can, 380g Angel Condensada
1 can, 410ml Angel Evaporada
1 pack, 200ml Coco Mama Fresh Gata
crushed ice or ice cubes

 

PROCEDURE

  1. In a large bowl, add mini sago, big sago, diced mango and mango puree. 
  2. Pour in condensada, Angel Evaporada, and gata. Mix well until combined.
  3. Add ice and mix again. Scoop mixture into serving bowls/glass and serve.

INGREDIENTS

2 cups water
3 cups ripe saging na na saba, sliced into ¼ inch thick coins
½ cup dark brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract
1 cup cooked big sago
1 cup cooked mini sago
1 can, 410ml Angel Evaporada
1 can, 380g Angel Condensada
crushed ice or ice cubes
2 llaneras store-bought or prepared leche flan, cubed

 

PROCEDURE

  1. In a medium size saucepan, add water and saging na saba. Bring to a boil until saba is tender. Add sugar and cinnamon. Lower heat and cook until syrupy. Turn off heat and add vanilla extract. Mix well. 
  2. Transfer cooked saba banana mixture to a large bowl. Add big sago, small sago, Angel Evaporada and Condensada. Mix well until combined. Add ice and mix. 
  3. Scoop mixture into a serving glass/bowl. Serve and enjoy. 

INGREDIENTS

4 cups water
1 pack, 25g coffee flavored gulaman powder
2 Tablespoons sugar
1 cup water
4 teaspoons instant coffee powder
1 can, 380g Angel Condensada
1 can, 410ml Angel Evaporada
1 cup cooked mini sago
1 cup cooked big sago
crushed ice or ice cubes

 

PROCEDURE

  1. In a medium size saucepan, add water and sprinkle gulaman powder and sugar. Mix well until completely dissolved. 
  2. Over medium high heat, bring mixture into a soft boil. Remove from heat and pour mixture into a rectangular dish. Set aside to set. Cut gulaman into small cubes and set aside. 
  3. In a large bowl, add water and coffee. Stir until dissolved. Add condensada, Angel Evaporada.  Mix well.
  4. In a large bowl add, coffee gulaman, mini sago and big sago. Pour in coffee-milk mixture, ice and mix. 
  5. Scoop mixture into serving glass/bowls and serve.

INGREDIENTS

4 cups water
1 pack, 25g lychee flavored gulaman
2 Tablespoons sugar
1 can, 380g Angel Condensada
1 can, 410ml Angel Evaporada
2 cups fresh buko juice
1 cup grated buko meat
1 can, 565g canned lychee, chopped, reserve syrup
1 cup nata de coco
1 cup cooked mini sago
1 cup cooked big sago

 

PROCEDURE

  1. In a medium size saucepan, add water and sprinkle lychee flavored gulaman and sugar. Mix well until completely dissolved. 
  2. Over medium high heat, bring mixture to boil. Remove from heat and pour mixture into a rectangular dish. Set aside to set. Cut lychee gulaman into small cubes. Set aside.
  3. In a bowl, combine condensada, Angel Evaporada, buko juice. Stir until combined. 
  4. In a large bowl, add buko meat, lychee, nata de coco, mini sago and big sago and lychee gulaman. Pour in milk-buko juice mixture. Add ice and mix well. 
  5. Scoop mixture into serving bowls/glass and serve.

Ingredients:

1 pack, 25g clear gulaman powder
4 cups water
2 Tablespoons sugar
1 teaspoon ube flavoring
1 cup cooked mini sago
1 cup bottled macapuno strings
1 can, 410ml Angel Kremdensada, chilled overnight
1 teaspoon ube flavoring
1 cup grated cheddar cheese

Procedure:

  1. In a medium size saucepan, add water and sprinkle gulaman powder and sugar. Mix well until completely dissolved. 
  2. Over medium high heat, bring mixture into a soft boil. Stir in ube flavoring. Remove from heat and pour mixture into a rectangular dish. Set aside to set. Cut gulaman into small cubes and set aside. 
  3. In a large bowl, add mini sago, macapuno strings, ube gulaman, Angel Kremdensda and ube flavoring. Mix well until combined. Cover bowl and chill for 3 hours or overnight. 
  4. Before serving, top salad with grated cheese.