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::

\n

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

SWEET MUNG BEANS::

\n

1. SWEET MUNG BEANS:
2. 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.
3. Add sugar and a pinch of salt. Simmer until water has evaporated.

SWEETENED SABA::

\n

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

HALO-HALO::

\n

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