Halayang Mangga a la Cafe Juanita

This is the sixth and last of the Doc Vazquez series.

Doc Boy showing the consistency of the halaya


  • 3 kilos ripe mango
  • 1 cup brown sugar
  • 3 pcs calamansi
  • dumpling wrappers
  • 1 scoop vanilla ice cream
  • chocolate sauce


Mash the ripe mango flesh. Cook the mashed mango in a pan, mixing constantly until the liquid portion evaporates. Add the brown sugar and the juice of the calamansi. Keep on stirring until the mixture is dry.

Take a tablespoon of the halaya and wrap in dumpling wrappers. Repeat several times. Then fry the dumplings until crispy. Plate them and add a scoop of ice cream. Decorate with chocolate sauce.

Halayang Mangga

1 Comment

  • This is brilliant! I have always loved halayang ube and it’s one of the reasons I look forward to going to my Lola’s place. And I also loved mangoes! My other Lola, who took care of me when I was little, made sure that we always had mangoes in our table. I never knew there is such heavenly food as this!

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