Halo-Halo (Filipino Shaved Ice Dessert)

Halo-Halo (Filipino Shaved Ice Dessert)

Contents

• Ingredients
• Instructions
• Tips and Notes
• Comparison of Common Halo‑Halo Toppings Across Recipes

Halo-halo is a Filipino shaved ice dessert that layers sweetened condensed milk, evaporated milk, or coconut milk with an array of toppings like fruits, jellies, beans, flan, and ice cream. Its name means “mix-mix” in Tagalog, as you stir everything together before eating, resulting in a refreshing, creamy, and texturally diverse treat.

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 4

Note on time: These values are based on the homemade coconut leche flan and mango jelly from Bon Appétit’s recipe. Simpler versions using store‑bought toppings (from NYT Cooking or The Kitchn) can be ready in about 15–35 minutes total.

Ingredients

Mango Jelly

• 2 ripe mangoes (preferably Ataulfo), peeled, cut into small cubes (about 2 cups), divided
• Zest and juice of ½ lime
• ¼ cup mango nectar
• Pinch of kosher salt
• 1 envelope unflavored powdered gelatin (about 2½ tsp.)

Coconut Leche Flan

• ¼ cup plus 2 Tbsp. sugar
• 4 large egg yolks
• ½ cup plus 2 Tbsp. unsweetened coconut milk
• ½ cup sweetened condensed milk
• ½ tsp. vanilla extract
• ¼ tsp. Diamond Crystal or Morton kosher salt

Assembly

• 2 ears yellow corn
• 3 Tbsp. sugar
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• 1 tsp. vegetable oil
• ¼ cup small sago pearls
• 1½ cups unsweetened coconut milk
• ¼ cup sweetened shredded coconut
• 1 pint ube ice cream (e.g., Wanderlust Creamery Ube Malted Crunch)
• 1 (14-oz.) can pandan or regular sweetened condensed milk
• 1 cup sliced fresh strawberries
• ½ cup store‑bought macapuno strings
• ½ cup drained palm seeds in syrup (kaong), dyed green or color of choice
• Store‑bought pinipig (toasted glutinous rice flakes) and sweetened red beans (for serving)

Instructions

1. Make the mango jelly: Blend 1 cup cubed mango, lime zest and juice, mango nectar, and a pinch of salt until smooth. Heat gelatin and ½ cup water in a small saucepan over medium, stirring until dissolved. Remove from heat, stir in mango purée, then pour into a 9x5” loaf pan. Gently fold in remaining 1 cup mango cubes. Cover and chill until set, 20–30 minutes. (Jelly can be made 5 days ahead.)

2. Make the flan: Preheat oven to 350°F with a rack in the middle. Heat sugar and 1 Tbsp. water in a small saucepan over medium until dissolved; swirl occasionally until deep amber (7–9 minutes). Pour caramel into a second 9x5” loaf pan. Whisk egg yolks, coconut milk, sweetened condensed milk, vanilla, and salt. Strain through a fine‑mesh sieve into the pan with caramel. Cover with foil, place in a roasting pan, and pour hot water halfway up the sides. Bake until just set but still slightly wobbly in the center, 55–60 minutes. Cool, then chill at least 4 hours. (Flan can be made 2 days ahead.)

3. Roast the corn: Shuck corn, cut kernels from cobs, and spread on a rimmed baking sheet. Toss with sugar, salt, and oil. Roast at 350°F until slightly crisped but not browned, 12–15 minutes. Let cool.

4. Cook the sago pearls: Simmer sago pearls and ½ cup water in a small saucepan until translucent and firm‑tender, 8–10 minutes. Drain, transfer to a bowl, and stir in 1½ cups coconut milk. Let cool.

5. Toast the coconut: In a small skillet over medium heat, toast shredded coconut until edges brown, about 5 minutes. Cool.

6. Assemble: Cut flan into 1‑inch pieces and divide among tall glasses. Cut mango jelly into desired shapes and add on top. Distribute roasted corn, sago pearls, toasted coconut, shaved ice, ube ice cream, pandan condensed milk, strawberries, macapuno, palm seeds, pinipig, and sweetened red beans among the glasses. Serve with a long spoon, mixing everything together before eating.

Tips and Notes

• Shaved ice is essential. If you don’t have an ice shaver, crush ice as finely as possible in a high‑powered blender (Bon Appétit).
• Customize freely. Halo‑halo is intentionally flexible. Swap in store‑bought ube halaya, leche flan, jackfruit, nata de coco, or sweetened bananas (minatamis na saging) as desired (The Kitchn, NYT Cooking).
• Drain syrups. If using jarred toppings, drain excess syrup to avoid overwhelming sweetness (NYT Cooking comment).
• Sourcing ingredients. Many Filipino or pan‑Asian grocery stores carry macapuno, pinipig, sago, palm seeds, and pandan condensed milk. Online retailers also stock them (Bon Appétit).

Comparison of Common Halo‑Halo Toppings Across Recipes

Conflict note: The same‑named ingredients (e.g., sweetened beans) appear in multiple sources but the exact type and preparation differ. Some recipes use mung beans, others chickpeas or red beans. The choice is entirely personal.

FAQ

What does “halo‑halo” mean?
It translates to “mix‑mix” in Tagalog, referring to the act of stirring all the layers together before eating (Bon Appétit, Wikipedia).

Can I use store‑bought flan or jelly?
Yes. Many Filipino markets sell ready‑to‑use leche flan, ube halaya, and jelly toppings. Using them cuts the total time to about 15–20 minutes (NYT Cooking).

Do I have to include all the toppings?
No. The beauty of halo‑halo is its flexibility. Choose your favorite toppings – the only non‑negotiable is shaved ice and some form of milk (Bon Appétit, The Kitchn).

Why is the ice so important?
The fine texture of shaved ice gives halo‑halo its signature slushy consistency. Crushed ice from a blender works, but a dedicated ice shaver produces the ideal fluffiness (Bon Appétit).

Where do halo‑halo’s origins lie?
It evolved from Japanese kakigōri introduced by Japanese migrants in the early 20th century, originally called monggo con hielo (mung beans on ice) (Wikipedia).

How do I eat it?
Use a long spoon to dig from the bottom up, mixing everything into a creamy, icy, multitextured dessert (Bon Appétit, The Kitchn).

Related guides

• Filipino Biko Recipe: The Ultimate Guide to Sticky Rice Cake
• Filipino Cassava Cake: A Complete Guide to This Classic Dessert
• Maja Blanca: The Ultimate Filipino Coconut Pudding Guide

Sources

• Halo-halo - Wikipedia
• Halo-Halo (Filipino Shaved Ice) Recipe | Bon Appétit