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:

1. In a saucepan, combine water, sugar, and mangoes. If a blender is available, blend until smooth. If not, mash until smooth.
2. 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.
3. Unmould and cut into cubes.

SWEET MUNG BEANS:

1. 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.
2. Add sugar and a pinch of salt. Simmer until water has evaporated.

SWEETENED SABA:

1. In a saucepan, combine saba, water, and sugar. Bring to a boil and simmer for 10 minutes. Add vanilla extract

HALO-HALO:

1. Place crushed ice in a tall halo-halo glass or bowl.
2. Top with assorted halo-halo toppings (Mango Jelly, Sweet beans, Sweetened Saba, Ice)
3. Pour Angel Evaporada on top.
4. Sweeten with sugar according to taste.
5. Serve immediately.