Mango Bango (Mango Sago)

Calling all mango lovers! This Mango Bango will be your favorite dessert. A Filipino dessert made from Mangoes, Nata de Coco, and Tapioca pearl (sago) served with sweet condensed milk. How creamy, tropical, and refreshing it is!

Who doesn’t love a recipe where you can just throw everything in a bowl and call it a day? The only thing that needs to be cooked is the sago or tapioca pearls.

Mango Bango also called Mango Sago is a Filipino dessert inspired by Buko Salad and/or Fruit Salad. it is where you mix together Mangoes, Nata de Coco, and Kaong with Cream and Milk. This is a Filipino dessert, creamy, sweet, and refreshing.

Mango sago is one of the easiest and most delicious desserts you can make during mango season. with only 5 ingredients. Less if you have really sweet mangoes! It’s ready in under 30 minutes. And a few minutes more of that is chilling (if you can wait that long lol).

The mangoes are the star of the show in the dish. they are so shiny lol. So grab all those wonderful mangoes while they are at their sweetest this summer, and let’s make this delightful Mango Bango dessert right now!

Ingredients of Mango Bango

• Mango; I highly recommend ripe Manila mangoes or a similar cultivar, as they’re juicier and sweeter in taste and have smooth flesh without a lot of fibers. you’ll want to use the sweetest mangoes you can find.
• Tapioca Pearl; Tapioca pearls are small, chewy balls made from cassava root. They add a unique texture to the drink. Mango sago or mango tapioca traditionally uses mini sago or tapioca pearl like I did.  but you can use whatever is available.

• Sweetened Condense Milk; to add sweetness to the mango mixture, adjust the amount according to taste. you may not even need it if your mangoes are already sweet enough for your tastes.
• Milk; Regular milk is used to dilute the sweetness and creaminess of the condensed milk and provide a smooth consistency to the drink.
• Nata De Coco; Nata de coco is a chewy, translucent dessert made from coconut water. They have a wonderfully dense and jelly-like texture, mostly used in South-east Asian. this Nata de coco is such a complement to the dessert for adding more texture.
• Water

How to Make Mango Bango

The first thing you’ll want to do is to cook your sago/ tapioca pearl. This would depend on the kind of sago you have some require almost an hour of cooking while others are done in 5 minutes, for my tropical pearl it needs 10 minutes. Let start, in a pot, boil water over medium heat.

Once boiling, add tapioca pearl. Simmer for 10 minutes, stirring occasionally so the tapioca pearl won’t stick to the pot.

Then, once your sago is done, turn off the heat, then cover and rest it for another 10 minutes. let it aside in a bowl of cold water while you work on the rest of your ingredients.

Meanwhile, you can blender the mangoes and prepare a big bowl for mixing other ingredients and nata de coco.

Next step, prepare a big bowl after resting the tapioca pearl, strain it, and transfer it to a mixing bowl. First, add nata de coco, sweetened condensed milk, mango blend, and milk then mix it well.

This mixture will create a sweet and creamy base for your Mango Bango.

(Optional) Try to Refrigerate the mango-bango mixture for a little while to chill it thoroughly. This will make it more refreshing when served.

Let’s serve on a glass, first, add the mango smoothies, then add the chilled mango Bango mixture, and lastly put the diced mango on top. How beautiful this drink is!

Enjoy this delightful and textured mango Bango drink!

Mango Bango isn’t just a beverage; it’s an invitation to savor life’s sweet moments. Raise your glass, toast to the vibrant flavors, and let Mango Bango be your passport to an exotic taste adventure, one sip at a time.

I KNOW YOU LOVE MANGOES, SO HERE MORE MANGOES FOR YOU;

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