INGREDIENTS

MANGO ICE CREAM
– 3 pieces medium sized ripe mango, diced and pureed using a blender
– 1-370 ml Angel All Purpose Creamer, chilled overnight (12 hours)
– 1-380 grams Angel Condensada
– 2 teaspoons yellow food coloring *optional

TO ASSEMBLE
– 1 recipe of Mango Ice Cream Cake
– 1-370ml Angel All Purpose Creamer, chilled overnight and whipped
– 1 cup crushed graham crackers
– 1 cup mini marshmallows
– 1 cup ripe mango, diced
– 1 Angel Condensada for drizzling
– 1 cup graham crackers, break into small pieces

 

PROCEDURE

FOR THE MANGO ICE CREAM:

  1. Whip Angel All Purpose Creamer until light and fluffy using an electric hand mixer or wire whisk.
  2. Add in Angel Condensada and food coloring. Continue whipping until combined.
  3. Fold in pureed mango. Mix well.
  4. Transfer to medium sized microwavable container or baking loaf pan. Freeze for at least 6 hours or overnight.

TO ASSEMBLE:

  1. Using an 8oz cup, layer a scoop of mango ice cream, whipped all-purpose creamer, crushed grahams, mini marshmallows and ripe mangoes. Drizzle with Angel Condensada. Repeat until ¾ of the cup is filled.:
  2. Top with whipped Angel All Purpose Creamer, graham crackers and mangoes. Serve immediately.

INGREDIENTS

Avocado Ice Cream:
– 3 pieces medium sized ripe avocado, diced and pureed using a blender
– 1-370 ml Angel All Purpose Creamer, chilled overnight (12 hours)
– 1-380 grams Angel Condensada

To Assemble:
– 1 recipe of Avocado Ice Cream
– 1-370ml Angel All Purpose Creamer, chilled overnight and whipped
– 1 cup crushed chocolate graham crackers
– 1 cup mini chocolate chip
– 1 cup ripe avocado, diced
– 1 condensed milk for drizzling
– 1 cup chocolate graham crackers, break into small pieces

 

PROCEDURE

FOR THE AVOCADO ICE CREAM:

  1. Whip Angel All Purpose creamer until light and fluffy using an electric hand mixer or wire whisk.:
  2. Add in Angel Condensada and food coloring. Continue whipping until combined.
  3. Fold in pureed avocado. Mix well.
  4. Transfer to medium sized microwavable container or baking loaf pan. Freeze for at least 6 hours or overnight

TO ASSEMBLE:

  1. Using an 8oz cup, layer a scoop of avocado ice cream, whipped all-purpose creamer, crushed grahams, mini chocolate chip and ripe avocado. Drizzle with condensed milk. Repeat until ¾ of the cup is filled.
  2. Top with whipped Angel All Purpose Creamer, chocolate graham crackers and avocado. Serve immediately.

INGREDIENTS

1-370mL can Angel All Purpose Creamer Tetra Pack, chilled overnight (12 hours)
1/3 cup Angel Condensada
1-200 gram pack Graham Crackers
1 large Ripe Mango, Sliced

 

PROCEDURE

  1. Transfer chilled Angel All Purpose Creamer Tetra Pack in a bowl and combine with Angel Condensada
  2. Using an electric mixer, whip at medium to high speed for 3 minutes, scraping the bowl after each minute
  3. Lay graham crackers on the bottom of an 8X8 square pan or plastic container. Add a layer of whipped cream and top with sliced mango
  4. Chill in refrigerator overnight.

INGREDIENTS

– 1 – 380 gram Angel Condensada to make Dulce de Leche
– 2 cups chilled all-purpose cream
– 1/2 cup Dulce de Leche
– 36 pcs broas (lady fingers cookies)
– 1/4 cup finely crushed broas

 

PROCEDURE

  1. Dulce de Leche (prepare 1 day ahead): Place can of Angel Condensada in a saucepot. Fill with water to cover can. Boil then simmer for 3 hours. If using pressure cooker, cook for 30 minutes from steaming point. Cool cans completely before opening. It is advisable to make more than 1 can of Dulce de Leche per preparation to save time and effort.
  2. Using a hand mixer or wire whisk, whip chilled all-purpose cream until fluffy. Set aside half of whipped cream for topping, keeping it chilled.
  3. Add 1/2 cup Dulce de Leche gradually by tablespoons to the remaining whipped cream while continuously beating. Set aside.
  4. Prepare an 8 x 8-inch square dish or pan. Arrange 12 pieces of broas at the bottom.
  5. Pour a layer of Dulce de Leche cream then a layer of Dulce de Leche.
  6. Make 2 more layers following the same procedure.
  7. Decorate top of cake with broas, Dulce de Leche and whipped cream. Chill before serving.

INGREDIENTS

2 cups chilled all-purpose cream
1/2 cup chilled Angel Condensada
45 squares graham crackers
1 1/2 cups sliced mangoes
1 1/2 cups sliced peaches (optional)

 

PROCEDURE

  1. Whip together cream and condensada. Set aside, keeping it chilled.
  2. In a 2-quart square or round dish, layer the graham crackers, cream, peaches and mangoes.
  3. Repeat procedure twice, ending with the fruit slices on top.
  4. Allow to set in freezer until firm.