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 , 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
    1. INGREDIENTS

      1 pack, 250ml Angel All Purpose Creamer, chilled overnight
      1/2 cup Angel Condensada
      6 packs of 3 chocolate cream filled cookies
      piping bag
      6 pieces of popsicle sticks

       

      PROCEDURE

      1. Begin by Crushing cookies inside the pack without opening.Open the pack and transfer contents into bowl. Do not throw the pack.Set aside
      2. In a seperate bowl,whip chilled Angel all purpose creamer until soft peaks form.Add condensada until combined.Fold in crushed cookies into the mixture
      3. Transfer cookies into a piping bag.Fill packs of with cream mixture and use a bowl or bin to keep the cookies packs upright.Insert popsicle sticks into the center of each pack.
      4. Freeze until popsicles are compltely firm and sticks are set for 6 hours or best overnight
      5. Once frozen,peel the packaging off and enjoy.
        1. INGREDIENTS

          2-250 ml Angel All-Purpose Creamer, chilled
          1-380 grams Angel Condensada
          ½ tsp yellow food coloring
          1 tsp vanilla extract
          1 cup ripe mango puree
          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

           

          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.

          INGREDIENTS

          1-250 ml + ½ cup Angel All-Purpose Creamer, chilled
          ½ cup Angel Condensada
          1 nut buko, juice and meat separated
          1-565 grams canned lychee, drained and cut into wedges

           

          PROCEDURE

          1. Slice the meat into strips and add about 2/3 cup juice. Press this and strain the liquid out.
          2. Mix with the chilled Angel Condensada.
          3. Whip the Angel All-Purpose Creamer and add in the pressed buko juice and condensed milk. Freeze for 30 minutes.
          4. Fold in the buko strips and the lychee wedges. Freeze 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.

          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

          ½ cup Angel KremQueso
          1 can Angel All-Purpose Creamer, chilled
          ½ cup powdered sugar
          ½ cup grated cheddar cheese

           

          PROCEDURE

          1. In a bowl, whip together kremqueso, creamer, and powdered sugar until doubled in volume and thick.
          2. Fold in grated cheese and transfer into an air-tight container. Freezer overnight.

          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.
            1. 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.