Mango Pearl Layers

Infuse the popular dessert Mango Float with the equally popular drink of mango sago and you have a deliciously sweet and creamy dessert in a flash.

Yield 5 to 6 small glasses  Prep Time 15 minutes  Chill Time 20 to 30 minutes

Things You'll Need

• 2 cups all-purpose cream
• 1 1/4 cups (300 ml) condensed milk
• 2 ripe mangoes, thinly sliced
• 1 1/2 cup cooked sago, small
• 1 pack crushed graham crackers
• chocolate wafer sticks for garnish

Procedure
1  In a bowl, pour in all-purpose cream and gradually add condensed milk (you may opt to add more or less to achieve your desired sweetness). Mix until well blended.

2  Fold in half of the sago to the cream mixture.

3  Assemble the layers: Start by putting a thick layer of crushed graham crackers on the bottom of individual glasses, pour cream mixture, top with sliced mangoes, and sprinkle with sago. Repeat process to make 2 or 3 layers, ending with sprinkle of crushed graham crackers on top.

4  Garnish with sliced mango, a dollop of sago, and chocolate wafer stick (if desired). Chill and serve.

Sago cooking tip: Cook 1 1/2 cups sago in 3 cups boiling water. (Like it sweeter? Add 2/3 cup of brown sugar.) Stir constantly to avoid clumping. Boil until the sago pearls turn translucent. Rinse in cold water. Drain.

Photography by Miguel Nacianceno │  Food & Prop Styling by Elaine P. Lim

Mango Float

Mango Float dessert can be made with two layers of filling or three depending on the size of your baking pan. In this preparation we used a smaller glass baking dish so we can make 3 layers, and with the glass you can see the pretty layers.

Things You'll Need

• 3 ripe mangoes (over ripe is best)
• 1 pack of graham crackers
• 1 pack of crushed grahams
• 1 can condensed milk
• 2 pack Nestle cream
• Tupperware or dish to put on your mango float

Procedure

Step 1

Peel and slice mangoes into thin wedges. Set aside.

 Step 2

In a mixing bowl, combine the condensed milk and the all purpose cream. Mix until combined.

Step 3

Arrange a layer of graham crackers on the bottom of the tray.

Step 4

Pour the mixture evenly over the graham crackers.

Step 5

Arrange a layer of mango wedges on top of the cream.

Step 6

Repeat the procedure depending how much layers you prefer.

Step 7

On the last layer, use all of the remaining mixture. Top with crushed graham crackers and your preferred design and sizes of mango wedges.

Step 8

Chill it in the fridge until it becomes firm. Serve. Enjoy!

Espesyal Turon

INGREDIENTS

1 can (850 g)	DEL MONTE Fiesta Fruit Cocktail, drained
1 tsp (2 g)	cinnamon, ground
1 tbsp	orange zest, grated
2 tbsp (9 g)	brown sugar
1 tbsp (9 g)	cornstarch
20 pcs (220 g)	large lumpia wrappers

SAUCE
	fruit cocktail syrup
1 tbsp (14 g)	orange juice
1 tbsp (9 g)	cornstarch
(5 g)	sugar to taste

PROCEDURE

1. COMBINE all ingredients except lumpia wrappers. Mix well.
2. WRAP every 2 tbsp of mixture in lumpia wrapper. Fry until golden brown.
3. SAUCE: Mix all ingredients. Simmer until thick.

Maja Jubilee

INGREDIENTS

2-3 pcs (90 g)	pandan leaves
1 can (439 g)	DEL MONTE Fiesta Fruit Cocktail, drained (reserve 2 tbsp syrup)
3/4 cup (90 g)	cornstarch, dissolved in buko water
1 pc (535 g)	buko, shredded (reserve buko water)
1 cup (245 g)	thick coconut milk

1 1/2 cups (369 g)	buko water
1/2 cup (149 g)	condensed milk
1/4 cup	water

PROCEDURE

1. SIMMER pandan leaves, ¼ cup water and reserved syrup in covered pan for 5 minutes.  
2. REMOVE pandan leaves then add cornstarch mixture and buko. Cook over low heat with continuous stirring for 10 minutes.  
3. ADD DEL MONTE Fiesta Fruit Cocoktail, coconut milk and condensed milk. Cook for 10 more minutes with continuous stirring.  
4. POUR into 12" x 8" pan. Cover and chill until set.

Fiesta Sago

INGREDIENTS

439 g (439 g)	DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)
1 cup (243 g)	cooked small sago
1/4 cup (69 g)	DEL MONTE All Purpose Cremé, chilled
2 tbsp (46 g)	sweetened condensed milk

1 can (240 g)	DEL MONTE Sweetened Mango Juice 202 Drink, chilled
1 pc (175 g)	small ripe mango, cut into cubes
1/4 cup	water

PROCEDURE

1. BOIL fruit cocktail syrup with ¼ cup water. Add sago. Simmer for 3 minutes. Drain and cool.
2. COMBINE cream and condensed milk. Mix well. Add DEL MONTE Mango Juice gradually while stirring. Add DEL MONTE Fiesta Fruit Cocktail, sago and mango cubes. Chill until ready to serve.

Fiesta Float

INGREDIENTS

200 g (200 g)	graham crackers
2 packs	DEL MONTE All Purpose Crème, refrigerated
168 ml	sweetened condensed milk

1 can (850 g)

DEL MONTE Fiesta Fruit Cocktail, drained

PROCEDURE

1. ARRANGE pieces of graham crackers to cover bottom of an 8"x8" or similar pan.  
2. MIX DEL MONTE All-Purpose Crème and milk. Spread a portion on top of graham crackers. Arrange a portion of DEL MONTE Fiesta Fruit Cocktail over cream. Repeat layering using the remaining graham, cream mixture and fruits.  
3. COVER and refrigerate for a few hours or overnight. Slice and serve.

Fruit Pandan Ice Cream Salad

INGREDIENTS

2 pc (318 g)	buko meat, cut into 1" squares (reserve 1 to 1 1/4 cups buko water)
4 pc (12 g)	pandan leaves
3 tbsp (45 g)	sugar
1 can (850 g)	DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)
1 envelope (7 g)	unflavored gelatin, dissolved in 2 tbsp fruit cocktail syrup

8 drops (0.1 g)	green food color
1 pack (250 g)	DEL MONTE All Purpose Créme
2 1/2 cups (297.5 g)	macapuno ice cream, partially thawed
2 tbsp (46 g)	condensed milk

PROCEDURE

1.  SIMMER buko water (covered) with pandan leaves for 5 minutes. Turn of heat. Remove pandan and add sugar and gelatine mixture. Stir until dissolved. Add food color. Pour into 5"x8" pan and chill until set. Cut into cubes. Chill.
2. BLEND DEL MONTE All purpose Creme with ice cream and condensed milk. Combine immediately with buko, DEL MONTE Fiesta Fruit Cocktail and gelatine. Freeze overnight or for 5 hours if you want it partially frozen.

Fruity Gelatine

INGREDIENTS

• 1 pack (250 g) DEL MONTE All Purpose Créme, (room temperature)
• 4 tbsp (69 g) condensed milk
•  1 tsp (4.5 g) vanilla extract
•  1 1/2 envelope (7 g) unflavored gelatin, dissolved in 1/2 cup water

PROCEDURE

1. CREAM gelatin: Heat gelatin mixture until dissolved. Remove from flame. Add vanilla, milk and DEL MONTE All-Purpose Créme. Blend well. Pour into pan and chill until set. Cut into cubes.
2. IN a clear bowl or individual cups, arrange layer of DEL MONTE Fiesta Fruit Cocktail and cream gelatin. Chill until ready to serve. Serve with whipped cream if desired. 

 

Banana Fritters (Maruyang Saging)

Ingredients:

• 4 ripe short and thick bananas (saba) or 2 ripe plantains

• 2 eggs 

• 1 cup flour

• 1/2 cup milk

• 1 teaspoon salt

• 1 teaspoon baking powder

• 2 teaspoons sugar

• 4 cups oil for deep frying

Method:

Beat eggs. Add milk, flour and baking powder, mixing well. Beat slightly. Add salt and sugar. Let batter rest for 4 hours. Peel bananas and cut into 2 inch lengths and 1/2 inch thick pieces. Heat oil in a frying pan. Coat banana pieces with batter and deep fry until golden brown. Drain on paper towels. Serve hot. 

Chocolate Lava Cake

Ingredients:

• 2 large eggs
• 2 large egg yolks
• 5 tbsp butter
• 3 tbsp sugar
• 3.5 oz dark chocolate (this is one standard chocolate bar)
• 3 tbsp flour
• 4 tsp good (aka expensive) cocoa powder
• pinch salt
• 1/8 tsp vanilla
• *Bake at 425 F, in water bath for 15 mins.

Legend has it that this dessert was the result of a major catering disaster. The dessert for this particular event was to be individual chocolate cakes, but someone took them out of the ovens to soon and the centers where not cooked enough and still liquefied. Well, there was no time to take them off the plates and cook them more, so the Chef simply had his wait staff introduce the dessert as Chocolate “Lava” Cake! Brilliant! Now, whether this is true or not, I don’t know for sure, but it totally sounds like something a Chef would do.

Leche Flan Recipe

Ingredients:

• 1 can (390g) evaporated milk
• 1 can (390g) condensed milk
• 10 egg yolks
• 1 teaspoon of vanilla extract or lemon essence

FOR CARAMEL:

• 1 cup sugar
• 3/4 cup water

COOKING INSTRUCTION

1. In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
2. Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
3. Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
4. Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.
5. Cover moulds individually with aluminum foil.
6. Steam for about 20 minutes OR
7. Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
8. Let cool then refrigerate.

• To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

TIPS:

• You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.