DIY Halo-Halo

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:
- In a saucepan, combine water, sugar, and mangoes. If a blender is available, blend until smooth. If not, mash until smooth.
- 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.
- Unmould and cut into cubes.
SWEET MUNG BEANS:
- 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.
- Add sugar and a pinch of salt. Simmer until water has evaporated.
SWEETENED SABA:
- In a saucepan, combine saba, water, and sugar. Bring to a boil and simmer for 10 minutes. Add vanilla extract
HALO-HALO:
- Place crushed ice in a tall halo-halo glass or bowl.
- Top with assorted halo-halo toppings (Mango Jelly, Sweet beans, Sweetened Saba, Ice)
- Pour Angel Evaporada on top.
- Sweeten with sugar according to taste.
- Serve immediately.