Authentic Halo-Halo Recipe: Refreshing Filipino Shaved Ice

Halo-Halo (Filipino Shaved Ice)

Serves: Makes 4

Stopping by a Filipino bakery for a treat is great, but making your own Halo-Halo at home lets you control exactly how much of the good stuff goes into every glass. You don't have to worry about small portions or high prices when you can pile on extra leche flan and ube ice cream just the way you like it. We get to customize every layer of this Halo-Halo, from the chewy jellies to the fresh, juicy Ataulfo mangoes. Using coconut milk and a hint of lime keeps the sweetness balanced and refreshing. It's a fun process of assembling all these colorful textures into one chilled masterpiece. The magic of Halo-Halo happens when you stir everything together with sweetened condensed milk, turning the shaved ice into a creamy, dreamy dessert. You'll love how the homemade mango nectar and gelatin add a professional touch without needing a commercial kitchen. Grab your favorite tall glasses and start layering these tropical flavors.

Halo-Halo (Filipino Shaved Ice)

Ingredients

• 2 ripe mangoes (Ataulfo recommended), peeled and diced into small pieces (approx. 2 cups), split
• Juice and zest from ½ of a lime
• ¼ cup of mango nectar
• Kosher salt
• 1 packet of unflavored gelatin powder (roughly 2½ tsp.)
• ¼ cup + 2 Tbsp. granulated sugar
• 4 large egg yolks
• ½ cup + 2 Tbsp. coconut milk, unsweetened
• ½ cup condensed milk, sweetened
• ½ tsp. vanilla extract
• ¼ tsp. Morton or Diamond Crystal kosher salt
• 2 yellow corn cobs
• 3 Tbsp. sugar
• ½ tsp. Morton or 1 tsp. Diamond Crystal kosher salt
• 1 tsp. vegetable oil
• ¼ cup sago pearls (small)
• 1½ cups coconut milk (unsweetened)
• ¼ cup shredded coconut, sweetened
• 1 pint of Ube ice cream (like Wanderlust Creamery Ube Malted Crunch)
• One 14-oz. can of sweetened condensed milk (regular or pandan)
• 1 cup fresh strawberries, sliced
• ½ cup macapuno strings (store-bought)
• ½ cup palm seeds in syrup, drained and dyed green or preferred color
• Toasted glutinous rice flakes (pinipig) and sweetened red beans (for garnish)

Instructions

Step 1

First, gather your colorful ingredients and place a small scoop of each into the bottom of a tall glass. You'll want to layer the sweetened beans, nata de coco, and fruit cocktail so they create a beautiful mosaic. Press them down gently with a spoon to make sure everything fits snugly before you add the ice.

Step 2

Grab your ice shaver or a high-speed blender to get that signature snowy texture. Shave about 4 cups of ice until it's fine and fluffy, then scoop it into your serving glasses. You'll know it's ready when the ice looks like light powder rather than chunky crystals.

Step 3

Now it's time to build those beautiful layers. Grab your tall glasses and spoon in a mix of your prepared fruits, sweetened beans, and jellies, distributing them evenly at the bottom. Once your colorful base is set, heap a generous scoop of shaved ice on top until it reaches the rim. Pour your evaporated milk over the ice and watch it soak into all those tasty ingredients.

Nutrition Information

calories: 1280 kcal

fat: 52g

carbs: 174g

protein: 18g

fiber: 9g

Shop This Recipe

• Store-Bought Pinipig Toasted Glutinous Rice Flakes And Sweetened Red Beans For Serving
• Ripe Mangoes Preferably Ataulfo Peeled Cut Into Small Cubes About Divided
• Pint Ube Ice Cream Such As Wanderlust Creamery Ube Malted Crunch
• Drained Palm Seeds In Syrup Dyed Green Color Choice
• Envelope Unflavored Powdered Gelatin About .

My Tip

To get that velvety smooth texture for your mango curd, whisk the egg yolks and coconut milk over low heat, stirring constantly so we don't accidentally scramble the eggs.

Leftovers

Keep your mango gelatin in a sealed glass container for up to four days to keep it fresh. Since this is a chilled treat, skip the reheating and just let it sit at room temperature for a few minutes if you prefer it less firm.

Make It Your Own

Try swapping the coconut milk for evaporated milk to give your Halo-Halo a creamier, more traditional Filipino flavor. It adds a lovely richness that balances the bright mangoes.

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