I don't eat it with strawberries or mangoes. However no one had ever made the add ins, except for the flan and ube. Growing up we had halo halo all the time, especially in the summer. In short, our halo-halo has simple ingredients because too many or too much destroys the good taste of our famous halo-halo. We served sugar separately if the customers wanted more sweetness in their halo-halo. Our halo-halo was so popular that most of the folks in our town come to our restaurant for the simple ingredients - shaved ice, canned Del Monte corn, homemade sweet saba banana sliced, sweetened sweet potatoes or kamote, evaporated milk, and we don't use plastic container but rather glass because the halo-halo taste better. Our mother borrowed it so we can start a halo-halo stand in front of the Town Hall and eventually we rented a small store close to the theater. Our family in the Philippines made halo-halo and it was our means of livelihood - from my grandmother who owned an ice shaver that was made of the best metal (better than aluminum or cheap metal). Cut out mango jelly into desired shapes and arrange on top, then spoon in ice cream, condensed milk, shaved ice, strawberries, macapuno, palm seeds, corn, sago pearls, toasted coconut, red beans, and pinipig as desired. Step 9Ĭut flan into 1"pieces and divide some among tall glasses or wide bowls. Toast coconut in a small skillet over medium heat until edges start to brown and crisp, about 5 minutes (be careful not to overcook). Drain, then combine in a small bowl with coconut milk, stirring well to separate pearls. Meanwhile, bring sago pearls and ½ cup water to a simmer in a small saucepan and cook until translucent and firm-tender, 8–10 minutes. Roast until crisped slightly but not yet browned and a little sticky, 12–15 minutes. Sprinkle sugar and salt over, then drizzle oil over and toss to combine. Spread out corn on a rimmed baking sheet.
Let cool (still covered), then chill until cold, at least 4 hours.ĭo ahead: Flan can be made 2 days ahead. Step 5īake flan until just set in the center (it should still wobble a little when gently jiggled) and barely golden on top, 55–60 minutes. Carefully pour hot water into roasting pan to come halfway up sides of loaf pan (a tea kettle makes this easy if you have one). Set inside a roasting pan and place on oven rack. Pour through a fine-mesh sieve into loaf pan with caramel.
Whisk egg yolks, coconut milk, condensed milk, vanilla, and salt in a medium bowl to combine. Scrape caramel into another 9x5" loaf pan. water in a small saucepan over medium heat, stirring until sugar is dissolved, then cook, undisturbed, swirling pan occasionally and brushing down sides with a wet pastry brush as needed, until mixture turns deep amber, 7–9 minutes. Place a rack in middle of oven preheat to 350°. Cover jelly tightly and chill until set, 20–30 minutes.ĭo ahead: Mango jelly can be made 5 days ahead.
Carefully add remaining mangoes and stir to combine.
Remove from heat and stir in mango purée. Heat gelatin and ½ cup water in a small saucepan over medium heat, stirring constantly until gelatin is dissolved. Blend lime zest, lime juice, mango nectar, half of mangoes, and a small pinch of salt in a blender until very smooth.
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