INGREDIENTS

15 pcs mini mixed fruit jelly cups, roughly chopped
1 cup apple, cut into cubes
1-140 ml Angel Kremdensada

 

PROCEDURE

  1. Combine all ingredients in a bowl. Mix well.
  2. 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

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

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

– 1 can Angel Evaporada
– 1 can Angel Kremdensada
– 1 tbsp Ube Flavor

PREFERRED TOPPINGS:
– powdered milk
– chocolate Syrup
– Small Marshmallows

 

PROCEDURE

  1. Combine Angel Evaporada, Angel Kremdensada, and ube flavor. Place in a container and freeze.
  2. Shave the ice using an ice shaver or just a blender. Add ¼ cup of Angel Evaporada if using a blender to blend faster. Portion into cups.
  3. Top with powdered milk, chocolate syrup, and marshmallows.

INGREDIENTS

3 cups Regular cornflakes
2-410ml cans Angel Evaporada
1 ½ tsp salt
½ cup Angel Condensada, plus more for drizzling
3 scoops Homemade Vanilla Ice Cream*
2 cups Ice
Cinnamon powder, for dusting
Homemade Vanilla Ice Cream
4 cups Angel All-purpose Creamer
1-380g can Angel Condensada
1 tsp salt
1 tsp Vanilla Extract

 

PROCEDURE

  1. First, make the Homemade Vanilla Ice Cream. Pre-chill your bowl and cream in the fridge/freezer for 20 minutes. Whisk Angel All-purpose Creamer in the chilled bowl until it forms soft peaks. Add in the Angel Condensada, salt and vanilla extract then 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. Spread cornflakes evenly on a baking sheet then toast in a preheated 150°C oven for about 15 minutes. Remove from the oven and cool completely. Set aside
  4. Pour toasted corn flakes in to a pitcher. Add in Angel Evaporada and salt. Stir well. Let the liquid steep for 20 minutes.
  5. Place a fine mesh sieve / sifter over a large bowl or pitcher. Pour milk through to separate the cereal from the milk. Press down on the cereal to squeeze out as much milk as possible. Discard cereal.
  6. Pour cereal-infused milk, homemade ice cream, Angel Condensada, and ice in a blender. Blend until smooth.
  7. Pour into tall glasses glazed all over with Angel Condesada, Top with more homemade ice cream then drizzle with more Angel Condesada and finish with a final sprinkling of ground cinnamon.

      8. INGREDIENTS

      4 tbsp canned cream corn
      2 tbsp canned corn kernel
      ½ tbsp sugar
      1 cup crushed ice
      ¼ cup Angel Evaporada
      1 small scoop sweet corn ice cream
      2 tsp corn flakes

       

      PROCEDURE

      1. Layer crushed ice, cream corn and sugar in a glass or bowl.
      2. Top with corn kernel, sweet corn ice cream and corn flakes.
      3. Drizzle Angel Evaporada on top.
      4. Serve immediately.

      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

      1-410 ml Angel Evaporada
      half can Angel Condensada
      1-370 ml Angel All Purpose Creamer, chilled
      2 tbsp cocoa powder
      1 cup sliced frozen banana
      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

      1-410 ml Angel Evaporada
      half can Angel Condensada
      1-370 m Angel All Purpose Creamer, chilled
      2 tbsp cocoa powder
      ½ cup thick peanut butter
      6 cups ice cubes or more as needed
      ½ cup chopped peanuts (optional)

       

      PROCEDURE

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