Procedure

1. Drain fruit cocktail for 30 minutes. Do not drain more than 1 hour or the salad will be dry. Ideal time is 30 minutes.

2. Add in bananas and toss to prevent browning. Quantity will depend on individual preference.

3. Add in mangoes.

4. In a large bowl put in ice cream, all purpose cream and condensed milk. Whisk to combine.

5. Add in fruits, local vanilla and sago.

6. Chill well.

7. Put in a nice serving bowl and garnish with mango balls and cherries.

Ingredients

2 large cans Del Monte fruit cocktail

3-4 lacatan bananas, sliced

3 mangoes, diced the same size as the fruit cocktail

½ gallon queso or macapuno ice cream 

1 pack Magnolia all purpose cream

1 can Milkmaid condensed milk

1 t local vanilla

¼ kilo cooked sago