Halo-halo

Halo-halo means mix-mix, and that is the instruction: a tall glass is loaded with sweetened beans, nata de coco, kaong palm fruit, macapuno, saba banana in syrup, jackfruit, sago and whatever else the establishment favours, buried under shaved ice, doused in evaporated milk, and topped with ube halaya, leche flan and a scoop of ice cream. The eater stirs the whole thing into a purple slush before eating it. Nobody agrees on the correct ingredient list, and every region and household has its own; the dish descends from Japanese kakigōri, brought by prewar immigrants and elaborated locally beyond recognition. Pampanga makes the strongest claim to the best versions, with Razon's minimal three-ingredient style at one extreme and maximalist Manila versions at the other. It is the country's defining dessert and, in a climate like this one, an entirely rational way to spend twenty minutes.

What you'll find

• The layered glass - beans, jellies and fruit under shaved ice.
• The toppings - ube, leche flan and ice cream on top.
• The mixing - the stir that turns it purple.
• The regional variations - minimal Pampanga style to loaded Manila versions.

When to go

Year-round, and essential in the March-to-May heat. Afternoons, when it does the most good.

What to expect

Ingredients vary wildly between establishments - there is no standard version to compare against. Ice quality matters; stick to places with turnover. Prices range from a few pesos to genuinely expensive at named halo-halo houses.

Nearby

Pampanga's halo-halo houses are the pilgrimage; every province has its own favoured versions.

Key facts