Mango Bango Recipe

Mango Bango is a beloved dessert in the Philippines, known for its vibrant colors, delightful textures, and burst of mango flavor. The combination of sweet, creamy milk, chewy tapioca pearls, and slightly jellied nata de coco creates a truly irresistible treat. It's perfect for a quick and easy dessert after a meal or as a delightful snack to cool you down on a warm day.
This recipe is a breeze to make, requiring minimal prep work and cooking time. With just a handful of ingredients, you can whip up a batch of Mango Bango in under an hour.

Ingredients

• ¼ cup dried sago pearls
• 2 cups cubed ripe mango (around 1 large or 2 medium mangoes)
• ½ cup nata de coco, cut into bite-sized pieces
• 2-3 tablespoons condensed milk
• 1.5 cups evaporated milk

Directions

1. Cook the Sago Pearls: In a small saucepan, bring water to a boil. Add the dried sago pearls and cook for 5 minutes. Turn off the heat, cover the pot, and let the pearls sit for 15 minutes. Drain the cooked sago pearls and rinse them under cold water. Set aside to cool.
2. Combine the Ingredients: In a large bowl, combine the diced mangoes, cooked sago pearls, nata de coco, evaporated milk, and condensed milk. Gently stir everything together until well combined.
3. Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until chilled. Serve cold and enjoy!
4. Tips:
5. For a richer flavor, you can substitute full-cream coconut milk for the evaporated milk.
6. If you don't have nata de coco, you can leave it out or substitute it with chopped fresh pineapple or cubed green papaya.
7. To make this dessert ahead of time, you can prepare it up to a day in advance. Just store it covered in the refrigerator.