Ingredients with Measurements:
- 2 cups ripe mango, cubed
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 cup shaved ice
- 1/2 cup cooked sweet beans (munggo or kidney beans)
- 1/2 cup cooked sweet potato, cubed
- 1/2 cup cooked sago (tapioca pearls)
- 1/2 cup cornflakes
- 1/2 cup crushed grahams
- 1/4 cup toasted coconut flakes
- 1/4 cup nata de coco (coconut jelly)
- 1/4 cup kaong (sugar palm fruit)
- 1/4 cup macapuno (sweetened coconut strings)
Special equipment needed:
- Blender or food processor
- Ice shaver or blender
Step-by-step instructions:
1. In a blender or food processor, puree 1 cup of the cubed mango until smooth. Set aside.
2. In a bowl, mix together sweetened condensed milk and evaporated milk until well combined. Set aside.
3. To assemble the halo-halo, start with a tall glass or bowl. Add a layer of shaved ice.
4. Add a layer of sweet beans, sweet potato, and sago.
5. Pour a generous amount of the milk mixture over the ice and toppings.
6. Add a layer of crushed grahams, cornflakes, and toasted coconut flakes.
7. Add another layer of shaved ice.
8. Pour the mango puree over the ice.
9. Top with nata de coco, kaong, and macapuno.
10. Garnish with the remaining cubed mango.
11. Serve immediately.
30 minutes
Temperature: Serve chilled
Serving size: 4-6 servings
Nutritional information:
- Calories per serving: 450
- Fat: 12g
- Carbohydrates: 80g
- Protein: 8g
- Sugar: 60g
- Sodium: 170mg
Substitutions for ingredients:
- Other fruits such as pineapple, banana, or jackfruit can be used instead of mango.
- Crushed graham crackers can be substituted with crushed Oreo cookies or rice crispies.
- Instead of sweet beans, sweet corn or ube (purple yam) can be used.
Variations:
- Use coconut milk instead of evaporated milk for a creamier texture.
- Add a scoop of vanilla ice cream on top for a richer flavor.
- Use different types of beans or legumes such as garbanzos or red beans.
Tips and tricks:
- Make sure to use ripe mangoes for a sweeter taste.
- Use a spoon or straw to mix the layers together before eating.
- Adjust the sweetness of the milk mixture according to your preference.
Storage instructions:
- Halo-halo is best served immediately after assembly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Halo-halo is not meant to be reheated.
Presentation ideas:
- Serve in tall glasses or bowls to showcase the layers.
- Top with additional fruit or nuts for added texture and color.
Garnishes:
- Fresh mint leaves
- Whipped cream
- Chocolate syrup
Pairings:
- Filipino-style barbecue or grilled meats
- Fried or grilled fish
Suggested side dishes:
- Lumpia (Filipino-style egg rolls)
- Pancit (Filipino-style noodles)
Troubleshooting advice:
- If the milk mixture is too thick, add more evaporated milk to thin it out.
- If the halo-halo is too sweet, adjust the amount of condensed milk used.
Food safety advice:
- Make sure all ingredients are properly cooked and stored before using.
- Use clean utensils and equipment when preparing the dish.
Food history:
- Halo-halo is a popular Filipino dessert that originated from the Japanese kakigori, a shaved ice dessert. It was introduced to the Philippines during the American occupation in the early 1900s and has since become a staple dessert in Filipino cuisine.
Flavor profiles:
- Sweet, creamy, fruity, nutty, and crunchy.
Serving suggestions:
- Serve as a refreshing dessert or snack on a hot day.
Related Categories
Cooking Method: N/A
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Region: Philippine
Taste: Sweet, Tangy, Creamy, Fruity, Refreshing