#MakeItJolly: Fruit Cocktail Float

In this side of the world, mango float is a popular dessert because it is easy and quick to make. No complications at all.
However, when you run out of mangoes, making a float recipe is no longer an option. But, do you know that you can substitute mangoes with fruit cocktail? I just did and I also tried using brojas or broas (ladyfinger biscuits) instead of graham crackers. 
Brojas or broas (ladyfinger biscuit) is an egg-based and sweet sponge biscuits roughly shaped like a large finger. It’s like a dry sponge cake and yep, it is a biscuit and some parts of country used it for dessert recipes too.
Here’s our tasty fruit cocktail float recipe.


  • 3-4 ripe mangoes, thinly sliced (optional)
  • 1 can Jolly Tropical Fruit Cocktail 850g, drained
  • 1 can Jolly Cow Condensada 390g
  • 2-3 packs 250 ml All Purpose cream
  • 2-3 packs Brojas or Broas (Ladyfinger biscuits)


  • Combine condensed milk and all-purpose cream. Mix well. You can adjust condensed milk depending on your sweetness. 
  • Arrange the brojas or broas (ladyfinger biscuits) on the bottom of the container.
  • Pour in cream mixture on top of the arranged brojas or broas (ladyfinger biscuits).
  • Arrange a portion of fruit cocktail over the cream.
  • Arrange your mango slices over the fruit cocktail.
  • Pour in cream mixture on top of fruits and mango slices.
  • Repeat the layer from biscuits -> cream -> fruit cocktail -> mango slices -> cream
  • Top with brojas or broas (ladyfinger biscuits).
  • Freeze to harden the cream.

Serve chilled :)

My #MakeItJolly series was made possible by Jolly Eats and Fly Ace Corporation through MissusV. Thank you so much.

Salamat Manang Donna sa recipe :)

Check out some of my #MakeItJolly recipes.
– #MakeItJolly: Chicken and Mushroom Carbonara
– #MakeItJolly: Chicken Curry with Papaya


#MakeItJolly: Chicken and Mushroom Carbonara

My kids love pasta. It’s what we usually give them after a week of vegetable meals. They love the red sauced pasta – spaghetti, which is commonly served during special occasions. Other times, when I feel like I want them to eat a lot, spaghetti is the go to meal. No constant nagging at the table and they always finish it faster than vegetable meals. Literally, food does not stay in their mouth as it is chewed and swallowed in an instant :)

In some cases, I give them white sauced pasta – carbonara, using cream and milk. When Jolly Philippines give us Whole Mushrooms and Cream of Mushrooms, we decided to have chicken and mushroom carbonara a try. Everyone like it :)



  • olive oil
  • 1 clove garlic, chopped
  • 1 boneless skinless chicken breats, cut into small pieces (or ground meat)
  • salt and pepper to taste
  • 1 can of Jolly Mushrooms, sliced
  • 2 cans of Jolly Cream of Mushroom
  • evaporated milk (or water)
  • pasta noodles (I used fettuccine noodles)
  • cheese, grated
  • basil leaves (I don’t have the fresh ones, so I used the dried ones)



  • Boil water and cook noodles according to per pack instruction
  • Heat frying pan, add olive oil and put in garlic until slightly brown
  • Add the chicken strips, put in salt and pepper to taste
  • When chicken is cooked, add in the sliced mushrooms.
  • Add cream of mushrooms, adjust thickness by adding evap milk (or water)
  • Plate the pasta and when thickness is to your liking, put in the sauce on top of the pasta.
  • Add in cheese and basil leaves
    Or you can toss in the pasta, cheese and basil leaves into the sauce.

Serve it immediately :)


#MakeItJolly: Chicken Curry with Papaya

What would you do with the papaya you mistakenly pick coz you thought it is already ripe?

I initially know two ways to eat papaya – eat as is when its already bright orange in color (fully ripe) or eat as an achara (pickled) when unripe. Never had any idea that it can be used for tinolang manok or even pair it with chicken for curry dish.

Not wasting a very hard, unripe papaya, chicken curry was in my mind considering I have FlyAce Corp and Jolly’s Coconut Cream on hand.



  • 1 tbsp olive oil
  • 2-4 pcs chicken thighs
  • 3 gloves garlic, minced
  • 1 whole onion, minced
  • ginger, sliced or powder
  • 1 whole red pepper, sliced
  • unripe papaya, peeled, deseeded, chopped
  • curry powder
  • soy sauce (optional)
  • salt
  • pepper
  • fish sauce



  1. Heat pan and put olive oil
  2. Fry the chicken until brown.
  3. Set the chicken aside to saute garlic, onions, ginger. You may want to add soy sauce for flavor.
  4. Put in bell pepper.
  5. Add the papaya and half of the coconut milk. Simmer it for 30 minutes or until the chicken is done and the papaya is soft. You may want to add water to adjust its thickness.
  6. Add the remaining coconut milk and curry powder. Simmer it for 10 minutes.
  7. Season with salt, pepper and fish sauce to taste.

For an added kick, you can add more curry powder. Ours is just mild since the kids love to eat this dish too.




Vegetable Lumpia (Spring Rolls)

My kids are not a fan of vegetables. It takes endless negotiation for a spoonful of rice with veggies be eaten. If its already in their mouth, a glass of water is needed for the veggies to be fully consumed. Unless you tell them to chew and swallow, those veggies will stay in their mouth.


The husband is creative enough to make vegetable dishes that is appealing for our kids and Vegetable Lumpia is in his lists. He taught me this dish that apparently, the kids likes it. Though, there still these “segregation” thingy of the fillings especially on spring beans, but still its a hit.


In this side of the world, everyone is familiar with Spring Rolls (locally known as Lumpia), which is always available in every dim sum house or restaurants.


Spring roll filling’s common ingredient is the marinated and seasoned ground lean pork with mushrooms, carrots and cabbage. Because of its flavor, its no wonder this is everyone’s favorite, Hearing the crunch as you bite and savoring the flavorful filling…Aahh! I feel hungry already.


There’s no meat for  this recipe, thus good for vegetarians.



  • 3 cloves garlic, minced
  • 1 whole onion, minced
  • 1 pc carrot, julienned
  • 1 pc sayote, julienned
  • a handful of spring beans, julienned
  • a handful of bean sprouts, cleaned
  • 1 cup cabbage, thinly sliced (shredded)
  • 2 strands green onions, chopped
  • olive oil
  • soy sauce
  • salt
  • pepper
  • cheese, cut in strips
  • lumpia (spring roll) wrapper
  • cooking oil for frying (I used Jolly Heart Mate Canola Oil)


  1. Heat a pan and put enough olive oil for sautéing
  2. Saute the garlic and onions.
  3. Add the sayote, carrots and soy sauce. Cook for ~5 minutes or until soften.
  4. Put in the bean sprouts and spring beans. Mix well and cook for ~2 minutes.
  5. Put in the cabbage and green onions. Let it cook for a minute.
  6. Turn off the heat and then transfer the vegetables to a plate. If you want, you may drain the liquid and let it cool down.
  7. Lay a piece of spring roll wrapper in a clean flat surface (I used a plate). Scoop about a tablespoon of the vegetable mixture.
  8. Wrap the mixture. Though there are a variety of folding methods, so just make sure to seal it with water.
  9. Meanwhile, heat the cooking oil in a deep pan.
  10. When the oil becomes hot, put-in the spring rolls gently one at a time until the maximum capacity of the cooking pot is reached.
  11. Fry for 3 to 5 minutes or until the wrapper turns light to medium brown.
  12. Remove the fried spring rolls and place in a plate lined with paper towel.
  13. Serve and share.