Dried Mangoes is considered as the best nutritious and convenient snack around the world. Very convenient, that made Cebu City more popular because of distributing the finiest dried mangoes around the globe.Not just Cebu City, Japan and Italy are also selling well. The food that made a mark in Southeast Asia.
Buko Pandan is a favorite Filipino dessert which is a combination of shredded buko(young coconut) and pandan(screw pine) jelly mixed with table cream and condensed milk. In the Philippines where pandan can be found everywhere, this dessert is traditionally prepared by boiling pandan leaves until ll the juices are released. After removing the leaves, the liquid is then used to make the jelly. Buko Pandan can be made low-fat by using light table cream and fat-free condensed milk. And instead of powdered gelatin, you can use agar-agar bars. Though a bit tougher and less floppy than gelatin, agar-agar which is made from seaweed is a great and healthier substitute. It is fat-free, low in calories and high in calcium.
Mango Float Recipe is easy to make and very delicious Filipino dessert, a big hit during Christmas and New Year celebration. Mango float are my family’s favorite dessert and the ingredients are not expensive. 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.
Buko salad is a variation which is closely related to fruit salad. It is the most famous fruit salad in the Philippines. Buko means coconut which is common in tropical countries.This recipe is extremely popular among Filipinos on Christmas and New Year’s Eve.