Recipe: Halo Halo


Halo halo is an incredibly unique dessert originating from The Philippines. With this recipe you'll get layers of shaved ice, ube ice cream, sago pearls, mango, creme caramel and (strange for us at first) beans! We learnt not to knock it until we tried it... so give a go for something totally different.


For The Ice Cream

  • 300 ml double cream
  • 200 ml condensed milk
  • 6 tbsp ube jam

To Construct

  • 500 g caster sugar
  • 500 ml water
  • 1 tin kidney beans (400g)
  • 1 tin cooked chickpeas (400g)
  • 3 tbsp sago pearls
  • 1 mango
  • 300 g crushed ice (sweetened with the sugar syrup)
  • 100 g nata de coco (red and green)
  • 2 tbsp macapuno
  • 1 shop bought leche flan (or creme caramel)
  • 50 ml evaporated milk
Make the Ice Cream

Step 1

Make The Ice Cream

For the ice cream whip the double cream until it forms soft peaks. Stir through the condensed milk and the ube jam. Pour into a suitable container and freeze for a couple of hours.

Make a Sugar Syrup

Step 2

Make A Sugar Syrup

Heat the water and the sugar in a large saucepan. Bring it to a boil and keep it there for 5 minutes, until it’s a little thicker.

Prepare the Pulses

Step 3

Prepare The Pulses

Tip the kidney beans into one small pan and the chickpeas into another. Pour 300ml of water into each pan. Bring both pans to a boil and boil rapidly until most of the water has gone. Mash the kidney beans with 2-3 tbsp of sugar syrup and pour enough sugar syrup over the chickpeas to cover them. Leave them in the fridge to cool.

Cook the Sago Pearls

Step 4

Cook The Sago Pearls

Bring a medium pan of water to a boil and add the sago pearls. Cook at a rapid boil for 10 minutes, then remove from the heat and place a lid on the pan. Leave for another 10 minutes, until the pearls are translucent. Drain the sago and run under cold water. Transfer them to a bowl and mix with 2-3 tablespoons of sugar syrup.

Construct and Serve

Step 5

Construct And Serve

Destone the mango, scoop out the flesh and slice it. Leave the ice cream out of the freezer to soften for 10 minutes before serving. Grab two sundae glasses and fill it with a big layer of crushed ice, then add with the beans, sago, coco gel and macapuno. Top with the ube ice cream, leche flan and fresh mango. Drizzle over the evaporated milk so that it filters down through the ice. Makes 4 glasses

Hungry for more? Try one of these!