Mango Bango is a sweet and creamy Filipino dessert made with sago pearls, coconut jelly and fresh fruit. It’s a refreshing tropical treat that’s popular in the Philippines, especially during hot weather.
I have always had a deep love for Asian desserts. Partly because of my own cultural heritage, but also because there is nothing quite like them. They are often made with just a handful of ingredients, yet combine an incredible mix of flavours and textures in one dish. I find myself constantly craving tropical flavours like mango, pandan, coconut, taro, ube and palm sugar. These desserts always remind me of my mum.
While I’m most familiar with Chinese and Cantonese desserts, lately I’ve become more interested in exploring Filipino cuisine. Ingredients that once felt hard to find are now much more accessible, with Asian supermarkets popping up everywhere and even major grocery stores stocking a surprisingly wide range of Asian ingredients.
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Why You’ll Love This Mango Bango
This Mango Bango is a refreshing Filipino dessert that’s creamy, fruity and incredibly easy to prepare. It’s the kind of chilled dessert that’s perfect for hot summer days and effortless entertaining.
- A refreshing tropical dessert – Sweet ripe mango, creamy milk and chewy sago pearls create a light dessert that’s perfect for warm weather.
- Simple to prepare – Once the ingredients are ready, everything is simply mixed together and chilled until ready to serve.
- Perfect for entertaining – Mango Bango can be made several hours ahead or even the night before, making it an ideal make-ahead dessert.
- Full of texture and flavour – This dessert combines creamy milk, chewy sago pearls, fresh fruit and bouncy coconut jelly in every spoonful.
- Easy to adapt – Swap the evaporated and condensed milk for coconut varieties to make a dairy-free version, or sweeten with agave or simple syrup if needed.
Ingredients & Substitutions
- Sago pearls – You can find dried sago at most Asian supermarkets. If unavailable, small tapioca pearls can be used instead.
- Fresh mango – Choose mangoes that are fragrant and slightly soft when gently pressed.
- Nata de coco – Also known as coconut jelly. They are commonly sold in jars or plastic tetra packs at Asian grocery stores.
- Evaporated milk – Evaporated milk gives Mango Bango its creamy base without making the dessert too heavy. For a dairy-free option, you can substitute coconut evaporated milk.
- Condensed milk – Just a small amount adds sweetness and richness to the dessert. If you prefer a lighter version, you can reduce the amount slightly and adjust to taste.
- Optional dairy-free swaps – If making a dairy-free version, use coconut evaporated milk and coconut condensed milk. If dairy-free condensed milk isn’t available, you can sweeten the dessert with agave syrup or simple syrup instead.
How to Make Mango Bango
Step 1: Bring a small saucepan of water to a rolling boil. Add the dried sago pearls and cook for about 5 minutes.
Step 2: Turn off the heat, cover the saucepan and allow the sago to sit for 15 minutes, or until the pearls become fully translucent.
Step 3: Strain the cooked sago through a fine mesh sieve and rinse under cold water. Set aside to cool.
Step 4: In a large bowl, combine the diced mango, cooked sago, nata de coco, evaporated milk and condensed milk. Stir gently until well combined.
Step 5: Cover the bowl and refrigerate for at least 2 hours to allow the dessert to chill before serving.
Tips for the Best Mango Bango
- Use ripe, sweet mangoes – The flavour of this dessert depends heavily on the mango, so choose fruit that is fragrant and slightly soft when gently pressed.
- Cook the sago until fully translucent – Properly cooked sago pearls should be clear with no white centre. If they still appear opaque, allow them to sit covered for a little longer.
- Rinse the sago after cooking – Running the cooked pearls under cold water removes excess starch and prevents them from clumping together.
- Adjust the sweetness to taste – Depending on the sweetness of your mangoes, you may wish to add a little more or less condensed milk.
- Chill before serving – Mango Bango tastes best when thoroughly chilled, allowing the flavours to meld and the dessert to become refreshing and creamy.
FAQs
What is Mango Bango?
Mango Bango is a Filipino dessert made with sweet mango, sago pearls, nata de coco and a creamy milk base. It is typically served chilled and is especially popular during hot weather.
Is Mango Bango the same as Mango Sago?
The two desserts are very similar. Mango Sago is commonly associated with Cantonese cuisine and is often made with coconut milk and blended mango, while Mango Bango typically includes nata de coco and uses evaporated and condensed milk for the creamy base.
Can I use frozen mango?
Yes. Frozen mango can work well if fresh mango is not available. Allow it to thaw first and drain off any excess liquid before adding it to the dessert.
How long does Mango Bango last in the fridge?
Mango Bango can be stored in an airtight container in the refrigerator for up to 2 days. The sago may continue to absorb liquid over time, so you may wish to stir in a little extra evaporated milk before serving.
Where can I buy nata de coco?
Nata de coco is widely available at Asian supermarkets and is usually sold in jars or cans. It may also be labelled as coconut gel or coconut jelly.
Can I serve Mango Bango in a different way?
Yes! While Mango Bango is usually served as a chilled dessert in a bowl, you can also freeze it in ice block moulds to make refreshing mango popsicles. The creamy milk base freezes beautifully and turns into a tropical frozen treat. I’ve shared a quick video showing how to make Mango Bango popsicles on my YouTube channel.
🎥 Video: Watch How To Make Mango Bango
More Asian-Inspired Dessert Recipes
If you enjoy the tropical flavours and refreshing textures of Mango Bango, you might also like these other Asian-inspired desserts. They are perfect for warm weather and share the same balance of creamy, fruity and lightly sweet flavours.
- Mango Sago – A creamy Cantonese dessert made with mango, sago pearls and coconut milk.
- Chè Thái – A colourful Vietnamese fruit dessert packed with tropical fruit, jelly and a lightly sweet coconut milk base.
- Japanese Coffee Jelly – A simple Japanese dessert made with coffee-flavoured jelly cubes served with sweet cream.
📖 Recipe
Mango Bango
Ingredients
- ¼ c dried sago
- 2 c ripe mango cut into cubes (approximately 1 large mango, or 2 medium)
- ½ c nata de coco
- 2 tablespoon condensed milk more or less based on personal preference
- 1.5 c 385mL evaporated milk
Instructions
- Prepare sago: in a small saucepan, bring water to a rolling boil. Add dried sago pearls. Boil for 5 minutes. Turn off heat, cover and leave to sit for 15 minutes.
- Once cooked through, strain and set aside to cool.
- In a bowl, combine diced mangoes, cooked sago, nata de coco, evaporated milk and condensed milk. Stir well.
- Cover and place in the fridge for at least two hours to chill. Serve cold.
Looking for more easy desserts? Try my coconut rice pudding or chocolate blueberry brownies.
Seiera smith says
it was really good and my whole family loved it definitely recommend it although it wasn’t as sweet as i wanted to be but that was easily fixable 😍😍😍
Andrea Love says
Yay so happy you and your family enjoyed, thanks for trying my recipe Seiera!
Cj says
I really want to make this.Thoughts on replacing dairy with coconut alternatives ? Lactose intolerant.
Thank you
Andrea Love says
I’ve not tried it myself, but I think coconut condensed milk and evaporated milk would work a treat! The mango and coconut would be a fantastic flavour combo.
Addelynn Hunnicutt says
is there any way to substitute the coconut jelly? my stepdad is allergic
Andrea Love says
You can purchase different kinds of jellies at the Asian supermarket, lychee or rainbow jellies for example, otherwise another substitution with a similar texture is toddy palm seeds, which you’ll find alongside the tinned fruit. These have a similar jelly-like texture that could work in this recipe.