Mango Bango Recipe – Refreshing Filipino Dessert Drink

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Mango Bango is a refreshing Filipino dessert drink made with fresh yellow mangoes, nata de coco, tapioca pearls, and three kinds of milk. It is easy to make and perfect for any occasion.

I recommend using Champagne or Ataulfo mangoes for this recipe because they are juicier and sweeter than other mango cultivars. They also have less fibrous flesh.

Ingredients for Mango Bango

• 2 ripe Manila mangoes (or Champagne/Ataulfo mangoes)
• 1 cup nata de coco jellies (drained)
• 1/2 cup tapioca pearls (sago), cooked
• 1/2 cup kaong (optional, drained)
• 1 cup condensed milk
• 1 cup evaporated milk
• 1/2 cup all-purpose cream or heavy cream
• 6 cups water (for cooking sago)
• Mango slices (for garnish)

How to Prepare Mango Bango – Step-by-Step

1. Cook the Tapioca Pearls:
   In a pot, bring 6 cups of water to a boil. Add the tapioca pearls and cook for 10 minutes, stirring to prevent sticking. Once cooked, strain and set aside. Rinse with cold water to stop further cooking.
2. Chop and Puree Mangoes:
   Chop half of the mangoes into small cubes and set them aside. Puree the remaining mangoes in a blender until smooth.
3. Drain Nata de Coco and Kaong:
   Drain the nata de coco and kaong well before adding them to the mixture. This prevents the dessert from becoming too watery.
4. Mix the Ingredients:
   In a large mixing bowl, combine the cooked tapioca pearls, nata de coco, kaong (optional), mango puree, and all the milks (condensed milk, evaporated milk, and cream). Stir until all ingredients are well incorporated.
5. Refrigerate:
   Cover the bowl and refrigerate for at least an hour or until chilled. This allows the flavors to blend and ensures the dessert is cold when served.
6. Garnish and Serve:
   When ready to serve, scoop the Mango Bango into glasses or bowls. Garnish with the reserved mango cubes and a few mango slices on top.

Storage and Serving Tips for Mango Bango

Mango Bango is a refreshing tropical Filipino dessert that’s a dreamy combination of coconut and fruit. It’s a perfect drink for summer, and it can even be frozen to enjoy on those hotter days! It’s easy to prepare, and you can make it ahead of time. This makes it the ideal dessert to serve at parties or any special occasion.

The key to this recipe is to use ripe, sweet mangoes. This gives the bango its delicious flavor. It’s also a good idea to use the freshest coconut milk and condensed milk possible. Using these ingredients will give the Mango Bango its rich and creamy texture.

If you prefer a thinner consistency, you can blend the mango mixture with a handful of ice before adding the tapioca pearls. You can also serve the Mango Bango with muesli on top for added crunch and a more filling dessert.

The tapioca pearls used in this recipe are usually referred to as sago, but they can also be called boba. These small pearls are similar to a jelly texture and add a fun bubblegum-like taste to the dessert. It’s also common to add pomelo granules on top of the Mango Bango for a unique flavor.

Variations of Mango Bango

• For a less sweet version, substitute condensed milk with sugar, but note that it will have a thinner consistency.
• Add a layer of coconut gel (available in most Asian specialty stores) for a jelly-like texture and mild coconut flavor.
• Use different varieties of mangoes, such as yellow mangoes, which are less fibrous and have a creamy texture, making this a perfect summer treat.