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 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.

INGREDIENTS

1 can, 410ml Angel Kremdensada
1 cup white gulaman, cut into cubes
1 cup cooked mini sago
1 cup white nata de coco, drained
1 cup white kaong, drained
1 ½ cup grated fresh buko meat

 

PROCEDURE

  1. In a large bowl, combine all ingredients together.
  2. Pour in Angel Kremdensada and mix well.
  3. Cover with plastic wrap and chill for at least 6 hours before serving.
  4. For best results, chill overnight.

INGREDIENTS

1 can, 410ml Angel Kremdensada
1 cup red gulaman, cut into cubes
1 cup green gulaman
1 cup cooked big sago
1 cup white nata de coco, drained
1 ½ cup grated fresh buko meat

 

PROCEDURE

  1. In a large bowl, combine all ingredients together.
  2. Pour in Angel Kremdensada and mix well.
  3. Cover with plastic wrap and chill for at least 6 hours before serving.
  4. For best results, chill overnight.
    1. INGREDIENTS

      1 can, 410ml Angel Kremdensada
      1 can, 822g tropical fruit cocktail, drained
      ½ cup green kaong, drained
      ½ cup red nata de coco
      1 cup fresh apple, cut into cubes
      1 cup grated cheddar cheese

       

      PROCEDURE

      1. In a large bowl, combine all ingredients together.
      2. Pour in Angel Kremdensada and mix well. Top with grated cheese.
      3. Cover with plastic wrap and chill for at least 6 hours before serving.
      4. For best results, chill overnight.

      INGREDIENTS

      1 can, 410ml Angel Kremdensada
      1 cup fresh pineapple, cut into cubes
      1 cup fresh fuji apple, cut into cubes
      1 cup fresh Century pear, peeled, cut into cubes
      1 cup fresh ripe papaya, cut into cubes
      1piece green kiwi, cut into cubes
      1/2 cup green grapes, washed
      1/2 cup fresh strawberries, sliced

       

      PROCEDURE

      1. In a large bowl, combine all ingredients together.
      2. Pour in Angel Kremdensada and mix well.
      3. Cover with plastic wrap and chill for at least 3 hours before serving.

      INGREDIENTS

      1 can, 410ml Angel Kremdensada
      1 cup mayonnaise
      4 tsp lemon juice
      1 tbsp Dijon mustard
      1 cup minced white onion
      1 cup chopped celery
      2 tbsp pickle relish
      4 boiled egg, grated
      4 cups boiled diced potato
      4 cups boiled chicken breast, cut into cubes
      1 cup grated cheese
      1 tsp salt
      1/4 tsp ground black pepper

       

      PROCEDURE

      1. In a large bowl, combine Angel Kremdensada, mayonnaise, lemon juice, Dijon mustard, white onion, celery, pickle relish and egg. Mix well.
      2. Add potato and chicken breast. Mix well until combined and fully coated
      3. Cover with plastic wrap and chill for at least 6 hours before serving.
      4. For best results, chill 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

      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.