Mango Halo Halo

Pittman & Davis
mango halo halo dessert

Prep time:

Cook time:


Ever hear of Halo Halo? A traditional summertime dessert in the Philippines, the name means “mix mix” in Tagalog. Perhaps invented by thrifty cooks who threw together a spoonful of this and that, this pretty, refreshing dessert contains several layers of shaved ice, condensed milk, fan, jelly, and other goodies for a dish full of contrasting textures. Our version contains Pittman & Davis Tropical Mangoes – try layering them in a tall glass for an elegant look! Note: The flan and mango jelly can both be made ahead of time and kept chilled in the fridge for a couple of days prior to using.


For the mango jelly:

2 Pittman & Davis Tropical Mangoes, peeled and cut into small cubes

¼ c. mango nectar

Zest and juice of ½ lime

Kosher salt

1 envelope unflavored powdered gelatin (about 2½ tsp.)


For the flan:

¼ c. + 2 Tbsp. sugar

4 large egg yolks

½ c. + 2 Tbsp. coconut milk, unsweetened

½ c. condensed milk, sweetened

½ tsp. vanilla extract

¼ tsp. kosher salt


Corn and assembly:

2 ears yellow corn, shucked, kernels removed

3 Tbsp. sugar

1 tsp. kosher salt

1 tsp. vegetable oil

¼ c. small sago pearls

1½ c. coconut milk, unsweetened

¼ c. shredded coconut, sweetened

1 pint Ube ice cream

1 14-oz. can condensed milk, sweetened

1 c. strawberries, sliced

½ c. macapuno

½ c. drained palm seeds, dyed green or color of choice

Sweetened red beans and store-bought toasted pinipig (for serving)



For the mango jelly:

  • Blend lime zest, lime juice, mango nectar, one cup mangoes, and a pinch of salt in a blender until very smooth.
  • Heat gelatin and ½ cup water in a small saucepan over medium heat, stirring constantly until gelatin is dissolved. Remove from heat and stir in mango purée. Pour jelly into 9″x5″ loaf pan. Carefully add remaining mangoes and stir to combine. Cover jelly tightly and chill until set (about 20–30 minutes).

For the flan:

  • Place rack in middle of oven; preheat to 350°F. Cook sugar and 1 Tbsp. water in a small saucepan over medium heat, stirring until sugar is dissolved. Cook, swirling pan occasionally and brushing down sides with a wet pastry brush as needed, until mixture turns deep amber (about 7–9 minutes). Scrape caramel into another 9″x5″ loaf pan.
  • Whisk egg yolks, coconut milk, condensed milk, vanilla, and salt in a medium bowl until combined. Pour through a fine-mesh sieve into loaf pan with caramel. Cover with foil. Set inside a roasting pan and place on oven rack. Carefully pour hot water into roasting pan to come halfway up sides of loaf pan.
  • Bake flan until just set in the center (it should still wobble a little when gently jiggled) and barely golden on top, 55–60 minutes. Let cool (still covered), then chill until cold, at least 4 hours.


Corn and assembly:

  • Spread corn kernels across rimmed baking sheet. Sprinkle sugar and salt over kernels, then drizzle oil over kernels and toss to combine. Roast until slightly crisped (not browned) and sticky (about 12–15 minutes). Let cool.
  • Bring sago pearls and ½ cup water to a simmer in a small saucepan and cook until translucent and firm-tender (about 8–10 minutes). Drain, then combine in a small bowl with coconut milk, stirring well to separate pearls. Let cool.
  • Toast coconut in a small skillet over medium heat until edges start to brown and crisp (about 5 minutes). Be careful not to overcook.
  • Cut flan into 1″pieces and divide among tall glasses or wide bowls. Cut mango jelly into desired shapes and arrange over top of flan, then spoon in ice cream, condensed milk, shaved ice, strawberries, macapuno, palm seeds, corn, sago pearls, toasted coconut, red beans, and pinipig as desired.

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