If you’re craving a dreamy Filipino dessert that celebrates juicy mangoes and the lusciousness of coconut, Mango Bango (Mango Sago) deserves a top spot on your list. This chilled treat pairs plump sago pearls, ultra-creamy milks, and vibrant mango chunks into a refreshingly sweet bowl of sunshine. Whether you’re a longtime fan or brand new to mango sago desserts, Mango Bango (Mango Sago) is a delightfully simple, crowd-pleasing recipe that will transport your taste buds straight to the tropics.
Ingredients You’ll Need
-
Sago Pearls:
- 1/2 cup small sago pearls
- 2 cups water
Mango Mixture:
- 2 large ripe mangoes, peeled and diced (reserve a few cubes for topping)
- 1 cup coconut milk
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1/4 cup sugar (optional, adjust to taste)
Serving and Garnish:
- Crushed ice for serving
- Mint leaves for garnish (optional)
How to Make Mango Bango (Mango Sago)
Step 1: Cook the Sago Pearls
Start by bringing your water to a vigorous boil in a medium saucepan. Add the sago pearls, give them a gentle stir, and let them bubble away over medium heat for about 10–12 minutes. You’ll know they’re done when most of the pearls turn translucent, with only a small white dot left in the center. Remove from the heat, cover, and let them sit for another five minutes—this ensures they finish cooking without getting mushy. Drain and rinse the sago thoroughly under cold water to stop the cooking process and prevent sticking. Set aside.
Step 2: Blend the Creamy Mango Base
Take your diced mangoes (but remember to hold back a handful of cubes for topping later), and toss them into a blender along with coconut milk, sweetened condensed milk, evaporated milk, and sugar if you’d like your Mango Bango (Mango Sago) extra sweet. Blend until everything is irresistibly smooth and creamy.
Step 3: Combine Everything
Stir the cooked, cooled sago pearls gently into the mango-milk mixture. Make sure you fold them in with care—the pearls are what make Mango Bango (Mango Sago) special, and you want their texture to shine. Pour the whole mixture into a container and chill it in the fridge for at least 30 minutes so the flavors can meld and the dessert becomes deliciously cool.
Step 4: Serve and Garnish
When you’re ready to serve, spoon the chilled Mango Bango (Mango Sago) into bowls or tall glasses. Top each serving with the reserved mango cubes, a generous spoonful of crushed ice for that essential refreshing crunch, and a sprig of fresh mint if you’re feeling fancy. It’s as pretty as it is tasty!
How to Serve Mango Bango (Mango Sago)
Garnishes
One of the joys of Mango Bango (Mango Sago) is its beautiful presentation. Scatter a few vibrant mango cubes right on top to highlight the freshness of the fruit. Finish with crushed ice for that authentic chilly sensation, and if you want a little pop of color, nestle a mint leaf or two on the top—a small touch that makes every serving feel special.
Side Dishes
While Mango Bango (Mango Sago) is a star all on its own, you can pair it with buttery shortbread cookies or soft coconut macaroons for a layered dessert spread. It’s also lovely served after a light Filipino meal—think grilled chicken inasal or a savory noodle soup—to end on a sweet, refreshing note.
Creative Ways to Present
Pour the mango sago mixture into pretty glass jars or dessert cups for a modern take at your next party. Or, try layering the mixture with extra mango chunks and coconut jelly for an elegant parfait effect. For a kid-friendly twist, pop a colorful paper umbrella or fruity skewer on top for instant smiles!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply transfer the Mango Bango (Mango Sago) into a clean, airtight container and keep it in the refrigerator. It will stay fresh and tasty for up to two days, although the sago may gradually soak up some of the liquid and become softer over time.
Freezing
Freezing Mango Bango (Mango Sago) is not ideal, as the sago pearls tend to break down and lose their signature chewy texture once thawed. If you need to make it ahead for a special occasion, store everything except the sago in the freezer, then combine after thawing and chilling for the best results.
Reheating
This dessert is best enjoyed cold and refreshing, so reheating isn’t necessary. If your Mango Bango (Mango Sago) has been sitting in the refrigerator, just give it a good stir and serve it with fresh crushed ice and garnishes to revive its original glory.
FAQs
Can I use frozen mango instead of fresh?
Absolutely! If mangoes are out of season, frozen works great—just thaw them first and drain excess liquid to keep your Mango Bango (Mango Sago) thick and creamy. The taste remains wonderful.
What’s the difference between sago and tapioca pearls?
Sago pearls are made from palm starch, while tapioca pearls come from cassava. For Mango Bango (Mango Sago), sago is traditional, but tapioca will work in a pinch if that’s what you have on hand.
How can I adjust the sweetness?
The beauty of this dessert is its flexibility! Taste the mango and milk mixture before chilling, then add more or less condensed milk or sugar, depending on whether you prefer it light and fruity or decadently sweet.
What’s the best way to keep sago pearls from clumping?
Stir frequently as you cook the sago, then rinse thoroughly under cold water after draining. This helps remove excess starch and keeps those pearls beautifully separate and chewy.
Can I make Mango Bango (Mango Sago) dairy-free?
Definitely! Substitute the evaporated and condensed milk with coconut condensed and evaporated milk, or use more coconut milk and sweeten to your liking. The flavor will be extra tropical and still irresistible.
Final Thoughts
If you’ve never tried Mango Bango (Mango Sago), there’s no better time than now to whip up this Filipino favorite. It’s creamy, fruity, and effortlessly delightful—perfect for family gatherings or a sweet solo treat. Give it a try, and let Mango Bango (Mango Sago) become your new go-to for everything sunny, sweet, and refreshing!
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Mango Bango (Mango Sago) Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Mango Bango, also known as Mango Sago, is a delightful Filipino dessert featuring sweet mangoes, creamy coconut milk, and chewy sago pearls. This tropical treat is perfect for satisfying your sweet cravings on a hot day.
Ingredients
Sago Pearls:
- 1/2 cup small sago pearls
- 2 cups water
Mango Mixture:
- 2 large ripe mangoes, peeled and diced (reserve a few cubes for topping)
- 1 cup coconut milk
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1/4 cup sugar (optional, adjust to taste)
Serving and Garnish:
- Crushed ice for serving
- Mint leaves for garnish (optional)
Instructions
- Cook Sago Pearls: In a medium saucepan, bring water to a boil. Add sago pearls and cook for 10–12 minutes until translucent. Drain, rinse, and set aside.
- Prepare Mango Mixture: Blend diced mango, coconut milk, condensed milk, evaporated milk, and sugar until smooth. Stir in cooked sago pearls.
- Chill and Serve: Chill the mixture for 30 minutes. Serve in bowls, top with mango cubes, crushed ice, and mint leaves.
Notes
- You can use frozen mango if fresh is unavailable.
- Adjust sweetness by varying the amount of condensed milk added.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Filipino
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 30 g
- Sodium: 55 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 15 mg
