Bea's summer treats with an Angel twist
Angel Mango Sago
Ingredients:
1 cup Angel Evaporada
2 ripe mangoes, chopped
1 cup sugar
2 1/2 cups cooked small sago
5 cups crushed ice
Preparation:
1. In a glass, place mangoes, sugar, sago and crushed ice. Pour Angel Evaporada on top.
2. Mix before eating.
3. Repeat with the rest of ingredients.
Makes 10 servings
Angel Choco Ice Pop
Ingredients:
One 410 ml can Angel Evaporada
1/2 cup coca powder
1 cup sugar
3 cups water
Preparation:
1. Combine all ingredients in a bowl and mix well. Pour into ice trays.
2. Cover the whole tray with foil. Poke popsicle sticks through the foil so that there will be one stick in every compartment.
3. Freeze overnight then enjoy.
Make Angel Ice Pops in different flavors. Just replace coca powder with the following ingredients:
Angel Mango Ice Pops - 1 ripe mango chopped
Angel Avocado Ice Pops – 1 avocado chopped
Angel Buko Ice Pops – 1 buko grated and chopped
Angel Melon Ice Pops – 1/2 small melon, grated and chopped
Makes 30 Angel Ice Pops.
Angel Peanut Butter and Banana Shake
Ingredients:
1/2 cup Angel Evaporada
1 ripe lakatan banana
1tbsp. creamy peanut butter
1/2 tbsp vanilla
1 cup ice cubes
Preparation:
1. Place Angel Evaporada, banana, peanut butter and vanilla in the blender container.
2. Process on high speed until the banana is mashed and the ingredients are well blended.
3. Add the ice cubes and process on high speed until the ice is completely crushed and the drink is very smooth and creamy.
Makes 2 servings
