"In the Philippines, you top this with rice cereal, but if I'm going to add cereal, it may as well be Cap'n Crunch," says Dale.
Recipe courtesy of Dale Talde
Save Recipe Print
Halo-Halo
Total:
45 min
(plus 2-hr chilling)
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
45 min
(plus 2-hr chilling)
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Make the mango: Combine the coconut milk, mango and salt in a small saucepan with 1/4 cup water; bring to a simmer over high heat. Reduce the heat and simmer until the mango is soft but not falling apart, 20 minutes. Let cool, cover and refrigerate until well chilled, but no more than 2 hours.

Make the tea: Combine the coconut water, lemongrass, lime leaves and chile in a small saucepan; bring to a boil over high heat. Turn off the heat, cover the pan and let the mixture steep for 20 minutes. Strain, pressing, then discarding the solids. Stir in the condensed milk until smooth. Cover and refrigerate until well chilled, but no more than 2 hours.

Make the halo-halo: Right before you're ready to eat, layer the ice, mango mixture, tapioca, macapuno, nata de coco, fresh fruit and cereal in 4 bowls or tall wide glasses. Pour the milky lemongrass tea over each.

Photograph by Ryan Dausch

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories