INGREDIENTS

1-410ml Angel Evaporada
1-380g Angel Condensada
4 cups Buko juice
4 cups Buko strips
3 cups White sugar
2 liters Water
5 kilo Tube ice

 

PROCEDURE

  1. Combine all ingredients in the plastic container.

INGREDIENTS

1-410 ml can Angel Evaporada
2 cups water
1/3 cup sugar
2 cups watermelon balls

 

PROCEDURE

  1. Combine all ingredients in a bowl.
  2. Pour into a large, shallow pan or plastic container. This shape makes freezing faster!
  3. Freeze for about 4 hours.
  4. When ready to serve, remove from freezer.
  5. Scoop with a spoon and transfer to bowls.
  6. Top with watermelon balls and serve immediately

INGREDIENTS

¾ cup Angel Evaporada
1 ripe lacatan banana
1 tbsp creamy peanut butter
½ tsp vanilla
1 cup ice cubes

 

PROCEDURE

  1. Place Angel Evaporada, banana, peanut butter and vanilla in the blender container.
  2. Process on high speed until the banana is mashed and the ingredients are well blended.
  3. Add the ice cubes and process on high speed until the ice is completely crushed and the drink is very smooth and creamy.

INGREDIENTS

1-410 ml Angel Evaporada
½ cup Angel Condensada
2 ripe mangoes, peeled, diced
2 cups cooked sago pearls
1/4 cup toasted cashew

 

PROCEDURE

  1. Combine Angel Evaporada and Angel Condensada. Mix well. Stir in mangoes, sago and cashew. Chill well before serving.

INGREDIENTS

2 tbsp butter or margarine
10 to 12 suman sa ibos – peeled
2 ripe mangoes – peeled and sliced
1 380 gram Angel Condensada
2 tbsp toasted desiccated coconut

 

PROCEDURE

  1. Heat butter or margarine. Fry suman until lightly browned on all sides.
  2. Serve with sliced mangoes and Angel Condensada. Top with desiccated coconut as desired.