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 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:

  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.

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.

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

  1. 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.
  2. Allow to tea to steep for 15 minutes before straining using a fine mesh.
  3. 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.
  4. Fill tall glasses with cracked ice and pou milk tea mixture. Best enjoyed immediately.
    1. 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.

      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

       

      PROCEDURE

      1. In saucepan, add gulaman, sugar and water. Mix well until dissolved.
      2. 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.
      3. 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.
      4. 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.