If you’re looking for a vibrant, tropical dessert that’s a guaranteed crowd-pleaser, look no further than Mango Bango (Mango Sago). This Filipino favorite is a creamy, fruity delight that combines luscious mangoes, chewy tapioca pearls, and a dreamy coconut milk base. Whether you’re beating the summer heat or just craving a sweet escape, Mango Bango (Mango Sago) delivers pure sunshine in every spoonful. It’s quick to put together, easy to customize, and always the star of any celebration!
Ingredients You’ll Need
-
Tapioca Base
- 1 cup small tapioca pearls (sago)
Mango Mixture
- 2 ripe mangoes, peeled and diced
- 1 cup mango nectar or juice
- 1 cup coconut milk
- 1/2 cup sweetened condensed milk
- 1/2 cup all-purpose cream or heavy cream
- 1/4 cup sugar (adjust to taste)
Optional Additions
- 1/4 cup diced jelly cubes or nata de coco
- Ice cubes or crushed ice (for serving)
How to Make Mango Bango (Mango Sago)
Step 1: Cook the Tapioca Pearls
Start by cooking your small tapioca pearls according to the package instructions. Usually, this means boiling them in a large pot of water for 10 to 15 minutes, stirring occasionally so they don’t stick together. Once the pearls turn translucent, drain and rinse them under cold water. Set them aside — these little pearls are about to become the heart of your Mango Bango (Mango Sago)!
Step 2: Mix the Creamy Base
In a large mixing bowl, combine the coconut milk, sweetened condensed milk, all-purpose cream or heavy cream, mango nectar, and sugar. Stir everything together until you have a silky, well-blended mixture. This is where the signature richness of Mango Bango (Mango Sago) comes to life, so take a moment to savor the aroma!
Step 3: Add the Mangoes and Extras
Gently fold in the cooked sago, diced mangoes, and, if you’re feeling playful, toss in some nata de coco or jelly cubes. Mixing gently ensures the mango pieces stay intact and the tapioca pearls remain perfectly bouncy. If you want an extra mango punch, blend one of the mangoes into the creamy base before mixing in the rest.
Step 4: Chill and Serve
Cover the bowl and let your Mango Bango (Mango Sago) chill in the fridge for at least an hour. Not only does this give the flavors a chance to mingle, but it also ensures the dessert is wonderfully cold and refreshing. When you’re ready to serve, scoop into bowls or glasses, adding ice cubes or crushed ice for that irresistible frosty finish.
How to Serve Mango Bango (Mango Sago)
Garnishes
Elevate your Mango Bango (Mango Sago) by topping each serving with extra diced mangoes, a drizzle of mango puree, or even a few mint leaves for a pop of color. A sprinkle of toasted coconut flakes can add a delightful crunch and extra tropical flair.
Side Dishes
This dessert shines on its own, but it also pairs beautifully with light Filipino pastries like puto (steamed rice cakes) or a side of buttery shortbread. The mild flavors of these treats let the mango and coconut really sing, rounding out any meal with a sweet, satisfying finish.
Creative Ways to Present
Let your imagination run wild! Serve Mango Bango (Mango Sago) in hollowed-out mango halves for a show-stopping presentation, or layer it parfait-style in clear glasses to highlight the vibrant colors. For parties, mini dessert cups make for adorable, grab-and-go servings that everyone will love.
Make Ahead and Storage
Storing Leftovers
If you have any Mango Bango (Mango Sago) left (which is rare!), simply store it in an airtight container in the fridge. It will stay fresh and delicious for 2 to 3 days. Just give it a gentle stir before serving again, as some separation is natural.
Freezing
While Mango Bango (Mango Sago) is best enjoyed fresh, you can freeze it in individual portions if you’d like. Be aware that the texture of the tapioca pearls may change and become a bit chewier after thawing, but the flavors will still be delightful. Thaw in the refrigerator before serving.
Reheating
This dessert is meant to be enjoyed cold, so there’s no need for reheating. If it’s been in the fridge for a while, just stir well and serve over ice for that refreshing chill factor.
FAQs
Can I use frozen mangoes instead of fresh ones?
Absolutely! Frozen mangoes work well in Mango Bango (Mango Sago), especially when fresh mangoes are out of season. Thaw them before dicing and use as you would fresh for a consistently sweet and juicy flavor.
Is it possible to make Mango Bango (Mango Sago) dairy-free?
Yes, you can make this dessert dairy-free by swapping out the sweetened condensed milk and cream for coconut condensed milk and a splash more coconut milk or your favorite non-dairy cream. The result is just as creamy and tropical!
What’s the best type Dessert
Carabao mangoes and Ataulfo mangoes are ideal for Mango Bango (Mango Sago) because they’re naturally sweeter, smoother, and less fibrous than other varieties. If you can’t find those, any ripe, juicy mango will do the trick.
Can I prepare Mango Bango (Mango Sago) ahead of time for a party?
Absolutely! This dessert is perfect for making ahead. Just prepare everything up to a day in advance and keep it chilled. Stir before serving and add any garnishes or ice just before guests dig in.
Why did my tapioca pearls turn mushy or stick together?
Tapioca pearls can become mushy if overcooked or if left in hot water for too long. To get perfectly chewy pearls, cook them just until translucent, then rinse under cold water and drain well before adding them to your Mango Bango (Mango Sago).
Final Thoughts
Mango Bango (Mango Sago) is the kind of treat that brings instant smiles and tropical vibes to any table. With its creamy base, bursts of fresh mango, and irresistible chewy pearls, it’s no wonder this dessert is a Filipino favorite. Give it a try — I promise, once you taste it, you’ll want to make Mango Bango (Mango Sago) for every special occasion (or just because)!
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Mango Bango (Mango Sago) Recipe
- Total Time: 30 minutes (plus chilling time)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Mango Bango, also known as Mango Sago, is a refreshing Filipino no-bake dessert featuring chewy tapioca pearls mixed with ripe mangoes, creamy coconut milk, condensed milk, and a hint of sweetness. Perfectly chilled and served over ice, this tropical treat combines luscious mango flavor with a velvety texture, making it a delightful dessert for warm weather or any time you crave something light and sweet.
Ingredients
Tapioca Base
- 1 cup small tapioca pearls (sago)
Mango Mixture
- 2 ripe mangoes, peeled and diced
- 1 cup mango nectar or juice
- 1 cup coconut milk
- 1/2 cup sweetened condensed milk
- 1/2 cup all-purpose cream or heavy cream
- 1/4 cup sugar (adjust to taste)
Optional Additions
- 1/4 cup diced jelly cubes or nata de coco
- Ice cubes or crushed ice (for serving)
Instructions
- Cook Tapioca Pearls: Boil the small tapioca pearls in a large pot of water for 10 to 15 minutes until they turn translucent, stirring occasionally to prevent sticking. Drain and rinse under cold water, then set aside.
- Prepare Creamy Mango Mixture: In a large mixing bowl, combine coconut milk, sweetened condensed milk, all-purpose or heavy cream, mango nectar, and sugar. Stir well until the mixture is smooth and fully blended.
- Combine Ingredients: Add the cooked and cooled tapioca pearls, diced mangoes, and optional diced jelly cubes or nata de coco into the creamy mixture. Gently fold the ingredients together to ensure even distribution without breaking the mango pieces.
- Chill: Refrigerate the mixture for at least one hour to allow flavors to meld and the dessert to become refreshingly cold.
- Serve: Serve chilled over ice cubes or crushed ice for added refreshment, or enjoy as is.
Notes
- Use carabao mangoes or Ataulfo mangoes for the sweetest and most flavorful result.
- Blending one mango into the creamy mixture adds extra richness.
- Store leftovers in an airtight container in the refrigerator and consume within 2 to 3 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Filipino
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 28g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
