This recipe brings back a lot of childhood memories in my hometown Malabon. The friendly sorbetero (ice cream vendor) would roam around the neighborhood enticing the kids for a daily afternoon treat of everyone’s favorite cold dessert.
Dirty ice cream maybe just a dime a dozen, but there’s nothing dirty in it. And in the town where I grew up, it was served with something extra special. Ice creams are smothered in Sweet Red Mung Beans or Minatamis na Mungo — a great topping more delectable than mallows, chocolate syrup, or sprinkles.
Minatamis na Mungo is one of my family’s favorite local delicacies. Aside from being a topping for ice cream, it’s also one of the ingredients in Halo-halo, a filling or palaman in breads and hopia, or even as a partner of suman. And guess what, it can also be eaten as it is!
If you like buying Minatamis na Mungo preserves in bottles, I’m telling you now that this one tastes a hundred times better. Adding it as a topping on ice cream may not be very common in other places in the country, but I’m sure you will also enjoy this yummy treat especially during the summer season.
The recipe below is my mother’s who loves local delicacies. Enjoy!