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 pack,25g Green unflavored gulaman
2 tablespoons sugar
3 cups water
tsp melon extract
1 can,410ml Angel Kremdensada,Chilled overnight
1 can ,410ml Angel Evaporada
tsp Melon Extract
1 cup cooked mini sago
3 cup honey dew melon cut into small cubes

 

PROCEDURE

  1. In a saucepan,dissolve gulaman and sugar in water.Cook over medium high heat.Bring to a quick boil.Turn of heat and add melon extract.Pour mixture in a rectangular pan and let set until firm.
  2. Cut melon gulaman into cubes and place in a large bowl.Add Angel Kremdensada,Evaporada, 1 teaspoon melon extract and sago.Mix well until combined.
  3. Add ice cubes.Spoon mixture into serving bowls and enjoy.

INGREDIENTS

1 pack, 25 grams Pandan Flavored Gulaman
2 Tablespoons Sugar
2 cups Buko Juice
1 cup Water
1 can, 410ml Angel Kremdensada
1 cup Cooked Mini Sago
1 cup Shredded Fresh Buko Meat
1 cup Diced Ripe Mango

 

PROCEDURE

  1. In a saucepan, dissolve gulaman powder, sugar in buko juice and water. Bring to a boil over medium high heat. Pour in a rectangular mold. Let cool and chill for at least 3 hours until completely set.
  2. Slice pandan jelly into small cubes and set aside.
  3. In a bowl, add pandan jelly, sago, buko meat, and mango. Pour in Angel Kremdensada. Mix well until coater through. Refrigerate mixture for at least 4 hours before serving. Serve cold.

      4. INGREDIENTS

      1 pack, 25g buko pandan flavored gulaman powder
      2 cups water
      2 cups buko juice
      4 tbsp sugar
      1-25 grams white, unflavored gulaman powder
      1 cup water
      1-410 ml Angel Evaporada
      1-410 ml Angel Kremdensada
      Topping:
      1-250ml Angel All-Purpose Creamer
      ¼ cup Angel Condensada
      1 cup fresh buko strips

       

      PROCEDURE

      To make the topping: In a bowl, mix all-purpose creamer, condensada and buko strips.:

      \n

      1. To make the topping: In a bowl, mix all-purpose creamer, condensada and buko strips.

          2. INGREDIENTS

          8 packs store bought mini mamon
          1/2 cup unsweetened pineapple juice
          1 can, 410ml Angel Kremdensada, room temperature
          12 grams unflavored white gulaman powder
          1 can, 432g fruit cocktail, drained and syrup reserved
          1 1/4 Cup water
          1 1/2 Tablespoon gelatin powder

           

          PROCEDURE

          1. Press down mini mamon into a pyrex serving dish. Poke holes into the mamon using a fork. Drizzle with reserved 1⁄4 cup fruit cocktail syrup. Set aside.
          2. In a saucepan, add pineapple juice and Angel Kremdensada. Sprinkle gulaman powder. Mix well. Bring mixture into a quick boil. Pour mixture on top of the mamon. Cover and refrigerate until set.
          3. In a small saucepan, dissolve gelatin powder in water. Bring to a boil. Set aside.
          4. Remove cover and top jelly with fruit cocktail. Pour clear gelatin mixture on top. Refrigerate jelly until gelatin on top is firm and set.
          5. Slice fruit cocktail jelly and serve.

              6. INGREDIENTS

              2 cups water
              ½ cup sugar
              2 tbsp instant coffee
              1 pack unflavored gelatin
              1 can Angel All-Purpose Cream
              1 can Angel Kremdensada

               

              PROCEDURE

              1. In a saucepan, simmer water and pandan leaves for at least 5 minutes or until fragrant.
              2. Stir in gelatin and simmer for 1 minute. Place in a heatproof container and cool until set. Cut into cubes and set aside.
              3. Mix creamer and kremdensada together. Stir in coffee jelly. Chill for at least 1 hour before serving.

              INGREDIENTS

              2 cups water
              1 bundle pandan leaves
              1 pack pandan flavored gelatin (if not available, unflavored is fine but add 2 tsp pandan flavor & color)
              1 can Angel Evaporated Liquid Creamer
              1 can Angel Kremdensada
              1 cup cooked small sago
              1 cup shredded buko meat (young coconut)

               

              PROCEDURE

              1. In a saucepan, simmer water and pandan leaves for at least 5 minutes or until fragrant.
              2. Stir in gelatin and simmer for 1 minute. Place in a heatproof container and cool until set. Cut into cubes and set aside.
              3. Mix creamer and kremdensada together. Stir in gulaman, sago, and buko. Chill for at least 1 hour before serving.