In the heart of a sweltering summer in Manila, my grandmother would open her rattan pantry, pull out a jar of nata de coco, and call for us kids to help her cut the mangoes from the backyard tree. That meant one thing: Mango Bango was on the menu. This creamy, fruity dessert wasn’t just a treat—it was an event. Something we all waited for, not just because of its taste, but because of what it represented: long afternoons, laughter, sticky fingers, and the clinking of spoons against chilled glass bowls.

Mango Bango—sometimes called Mango Sago—is a cherished dessert from the Philippines, combining the silky richness of coconut milk and condensed milk with the freshness of ripe mangoes, the bounce of tapioca pearls, and the chewy sweetness of nata de coco. It’s a dish you’ll find on party tables and family reunions, but also during quiet moments when someone simply needs a bowl of comfort.

Over time, it’s found its way into Filipino communities across the globe, bringing with it a sense of home and a taste of tropical celebration. Now, you can bring that same magic to your own kitchen with this easy, heartwarming recipe.

Why You’ll Love This Recipe

• A Taste of the Tropics: The mango-coconut combination is incredibly refreshing, perfect for warm weather or anytime you need a taste of sunshine.
• Fun, Chewy Texture: Tapioca pearls and nata de coco give it an irresistible mouthfeel that keeps every bite exciting.
• Simple and Adaptable: Just a few easy-to-find ingredients, and you can tweak it to your sweetness preference.
• Family-Favorite: Kids and adults alike love Mango Bango, making it ideal for gatherings or weekend treats.

Ingredients You’ll Need

• ½ cup small tapioca pearls
• 1 cup coconut milk
• 1 cup whole milk (or any milk of choice)
• 2–3 ripe mangoes, peeled and diced
• ¼–⅓ cup sweetened condensed milk (adjust to taste)
• 1 jar nata de coco, drained

How to Make Mango Bango

Making Mango Bango is more than just following steps—it’s about creating something that makes people pause after the first spoonful.

Step-by-Step Instructions

Step 1: Cook the Tapioca Pearls
Bring about 4 cups of water to a rolling boil in a saucepan. Add the small tapioca pearls, stir gently, and let them cook over medium heat for 25–30 minutes. Stir every few minutes to keep them from clumping. They’re ready when they become completely translucent—no more white centers.

Step 2: Rinse and Drain
Once cooked, drain the tapioca pearls using a fine mesh sieve and rinse under cold running water. This stops the cooking process and removes the excess starch. Set aside to cool.

Step 3: Prepare the Mangoes
Choose sweet, ripe mangoes—ideally Ataulfo or Manila mangoes. Peel and dice them into small cubes. If you want a creamier version, blend half of the mangoes into a smooth puree.

Step 4: Mix It All Together
In a large mixing bowl, combine the diced mangoes (and puree, if using), nata de coco, cooked tapioca pearls, coconut milk, whole milk, and sweetened condensed milk. Stir gently to blend all the ingredients.

Step 5: Chill Before Serving
Transfer the mixture to the refrigerator and chill for at least 1 hour. This lets the flavors mingle beautifully. Serve it in individual bowls or cups for the perfect refreshing dessert.

Helpful Tips

• Mango Varieties: The sweeter the mango, the better. Avoid fibrous mangoes, and aim for silky, fragrant varieties.
• Balance the Sweetness: Start with less condensed milk, then adjust. Some mangoes are naturally sweeter than others.
• Make It Creamier: For a richer texture, add a spoonful of evaporated milk or a splash of heavy cream.
• Presentation Counts: Top with a sprig of mint, extra mango cubes, or even coconut flakes for a picture-perfect finish.

Details

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dessert
• Method: Boil and Mix
• Cuisine: Filipino
• Diet: Vegetarian

Notes

• Coconut Milk Tip: If using canned coconut milk, shake well before opening to blend the cream and liquid.
• Layering Option: For a fancier version, layer the ingredients in a glass for a parfait-like effect.
• Party Prep: You can double or triple the recipe for parties. Just keep it chilled and stir before serving.

Nutritional Information (Per Serving Approx.)

• Calories: 250
• Carbohydrates: 45g
• Protein: 3g
• Fat: 7g
• Sugar: 30g

Frequently Asked Questions

Can I use canned mangoes for Mango Bango?
Yes, although fresh mangoes give a much better texture and flavor. If using canned, drain and chop well.

Is there a substitute for nata de coco?
You can try coconut jelly or even young coconut meat. The goal is to add a chewy, sweet component.

Can Mango Bango be made ahead of time?
Absolutely. Prepare it the night before and store it in the fridge. Just stir well before serving, as the mixture may separate slightly.

Can I freeze Mango Bango?
It’s best enjoyed fresh or chilled. Freezing can change the texture of the coconut milk and mangoes.

Storage Instructions

Store leftover Mango Bango in an airtight container in the refrigerator for up to 2 days. Give it a good stir before serving to redistribute the ingredients.

Related Recipes

If you loved Mango Bango, try these tropical treats next:

• Vegan Banana Cream Pie
• Tropical Fruit Salad Cheesecake
• French Fresh Fruit Tart
• Passion Fruit & Mango Cheesecake with Gingersnap Crust

Conclusion

Mango Bango is more than just a dessert—it’s a bowl of memories. It brings together the tropical sweetness of mangoes, the gentle creaminess of coconut, and the playful texture of tapioca and nata de coco. Whether you’re making it to share with friends or savoring it on your own, this recipe invites you to slow down and enjoy the sweeter things in life. It’s a simple dish, but its magic lies in how it brings smiles to every table it graces.

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