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
- In a large bowl, add mini sago, big sago, diced mango and mango puree.
- Pour in condensada, Angel Evaporada, and gata. Mix well until combined.
- 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
- 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.
- 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.
- 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
- In a medium size saucepan, add water and sprinkle gulaman powder and sugar. Mix well until completely dissolved.
- 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.
- In a large bowl, add water and coffee. Stir until dissolved. Add condensada, Angel Evaporada. Mix well.
- In a large bowl add, coffee gulaman, mini sago and big sago. Pour in coffee-milk mixture, ice and mix.
- 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
- In a medium size saucepan, add water and sprinkle lychee flavored gulaman and sugar. Mix well until completely dissolved.
- 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.
- In a bowl, combine condensada, Angel Evaporada, buko juice. Stir until combined.
- 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.
- Scoop mixture into serving bowls/glass and serve.
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 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:
- In a medium size saucepan, add water and sprinkle gulaman powder and sugar. Mix well until completely dissolved.
- 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.
- 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.
- Before serving, top salad with grated cheese.
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
- Pour in all the ingredients in a blender,Blend until smooth
- Serve in tall glasses and enjoy.
INGREDIENTS
400ml water
4 Tablespoons Thai milk tea leaves(Cha TreMue Brand)
1/4 cup sugar
1/3 cup Angel Coffe Creamer
1/4 cup Angel Condensada
1/4 cup Angel Evaporada
4 cups Ice,cracked into small pieces
PROCEDURE
- In a small pot,add water and bring to a boil over medium high heat.Reduce heat to slow simmer and add Thai milk tea leaves and sugar bring to a gentle simmer for 3 minutes.Remove from to heat and set aside to cool.
- Allow to tea to steep for 15 minutes before straining using a fine mesh.
- To assemble , fill a small pitcher with Thai tea,add Angel coffer Creamer,condensada and evaporada.Mix well until combined and creamer is completely dissolved.
- Fill tall glasses with cracked ice and pou milk tea mixture. Best enjoyed immediately.
- Using a blender, combine all ingredients and blend until smooth.
- Serve in tall glasses and enjoy.
- In saucepan, add gulaman, sugar and water. Mix well until dissolved.
- Bring to a boil over medium high heat. Pour mixture in a rectangular mold. Let cool completely for at least 4 hours until set. Slice strawberry jelly into small cubes. Set aside.
- In a large bowl, add Angel Kremdensada and banana essence. Mix well. Add gulaman, sago and strawberry syrup. Chill mixture for 4 hours or overnight.
- To serve, top jelly salad mixture with powdered milk, marshmallows, and candy sprinkles. Spoon mixture into serving bowls and drizzle with chocolate syrup before serving.
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
INGREDIENTS
1 pack, 25g strawberry flavored gulaman
tbps sugar
3 cups water
1 can, 410ml angel kremdensada
1/8 tablespoon banana essence
1 cup cooked mini sago
1/4 cup strawberry syrup
1/2 cup powdered milk
2 tablespoons mini marshmallows
tsp candy sprinkles