Quick & Refreshing Coconut Mango Sago (Mango Bango)

Mango Sago, also known as Mango Bango or tapioca pudding, is a popular Asian dessert that is creamy, tropical, and incredibly refreshing. This Filipino-inspired sweet treat combines juicy mangoes, chewy sago (tapioca) pearls, and a rich coconut milk and condensed milk base. It is often enhanced with Nata de Coco (coconut jelly), which adds a delightful chewy texture.

Bright, fruity, and perfect for warm weather, this tapioca pudding is an excellent way to beat the summer heat.

Why You’ll Love This Recipe

1. Quick and easy to make – Simply mix everything. The only cooking required is for the sago pearls.
2. Perfectly sweet and creamy – A delicious balance of tropical fruit and rich coconut milk.
3. A crowd-pleaser – Loved by both kids and adults.
4. Refreshing and comforting – Ideal for hot summer days.
5. Great for making ahead – Tastes even better when chilled.

Ingredients

1. Mango – for this recipe, you want fresh, ripe, juicy, and sweet mango for the best taste. Recommendations

• Manila mangoes (available in Asian grocery stores)

• Champagne mangoes
• Honey mangoes

If you’re in India, use:

• Alphonso mangoes
• Badami mangoes

• Sago Pearls (tapioca pearls) – Sago or tapioca pearls are small chewy starch balls made from tapioca root. Usually, sago comes in 2 sizes: mini and large tapioca pearls. For this recipe, use small pearls so it’s easy to eat.

• Condensed Milk – Adds sweetness and creaminess to the dessert. Adjust the quantity depending on the sweetness of your mangoes. If your mangoes are very sweet, you can reduce or omit them.
• Coconut Milk – Use full-fat coconut milk for a rich and creamy texture. It balances the sweetness of the condensed milk and adds a delicious tropical flavor. You can substitute with evaporated milk, half-and-half, or heavy cream.
• Nata-De-Coco – Nata de Coco is a chewy, translucent coconut jelly made from fermented coconut water. It is usually sold in sweet syrup, so drain it well before using.

It adds a wonderful jelly-like texture to the dessert and can be found in most Asian grocery stores.

If you don’t have access to Nata De Coco, you can make your own coconut jelly using coconut water and agar agar. Alternatively, use a South Indian summer fruit called Ice Apple. It’s a natural jelly-like transparent fruit that has a sweet, chewy texture.

Add-in and Variations

• Use large tapioca pearls for a boba-style texture.
• Replace mini sago pearls with boba pearls.
• Substitute Nata de Coco with chopped young coconut meat.
• Replace Nata de Coco with Ice Apple for a unique South Indian twist.
• Add homemade mango jelly or coconut jelly for extra texture.
• Condensed milk can be replaced with sugar if preferred.

Homemade Mango Jelly

Combine the following in a saucepan:

• 2 cups mango puree
• 2 tablespoons sugar (adjust to taste)
• 1 tablespoon agar-agar
• ¼ cup water

Simmer for 1–2 minutes while whisking continuously. Pour into molds and refrigerate until set.

Step-by-Step Instructions

Cook the Sago Pearls

Step 1: Optional step – Soak the mini sago pearls in water for 10–15 minutes to reduce cooking time.

Step 2: Bring 2 cups of water to a boil. Drain the soaked pearls and add them to the boiling water.

Cook over medium-low heat, uncovered: 5 minutes if soaked & about 10 minutes if not soaked

Step 3: The pearls are fully cooked when the white centres become transparent.

Step 4: Drain immediately using a colander. Rinse under cold running water to stop the cooking process.

Set aside.

Prepare the Mangoes

Step 5, 6 & 7: Peel and cut the mangoes.

Step 8: Reserve some diced mangoes for garnish.

Step 9 & 10: Puree the remaining mango flesh until smooth.

Alternatively, you can skip pureeing and use all the mangoes diced.

For the best flavour, chill both the diced mangoes and the mango puree before serving.

Prepare the Creamy Base

Step 11: In a large mixing bowl, combine:

• Cooked sago pearls
• Condensed milk
• Coconut milk
• Nata de Coco (drained well)

Step 12: Mix well, cover, and refrigerate for 1–2 hours.

Assemble and Serve

Step 13: Spoon a layer of mango puree into each serving glass or bowl.

Step 14: Top with the chilled coconut milk mixture.

Add fresh diced mangoes. Garnish with mint leaves.

For the best taste, serve tapioca pudding well chilled.

Tips For Success

1. Always serve chilled for the best flavor and texture.
2. Use fresh, ripe mangoes and consume them the same day they are cut.
3. Mini sago pearls are recommended because they cook faster and are easier to eat.
4. Drain Nata de Coco thoroughly before adding it to the dessert. The syrup can make the dish overly sweet and dilute the creamy base.

Storage

Leftover mango bango can be stored in an airtight container in the refrigerator for up to 3 days. As tapioca pearls rest, they will continue to absorb the liquid and turn mushy, and the drink might thicken. Stir in a splash of chilled coconut milk or regular milk before serving.

Recipe FAQS

No ratings yet

📋Mango Sago (Mango Bango)

Jyothi Rajesh

Mango Sago, also known as Mango Bango, is a popular Asian dessert that is creamy, tropical, and incredibly refreshing. This Filipino-inspired sweet treat combines juicy mangoes, chewy sago (tapioca) pearls, and a rich coconut milk and condensed milk base. It is often enhanced with Nata de Coco (coconut jelly), which adds a delightful chewy texture.

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Rate this Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course Dessert, Drinks

Cuisine Asian, Chinese, Filipino

Servings 6 servings

Calories 437

Ingredients

  

1x2x3x

• ▢ 4 ripe sweet mangoes Manila, Alphonso, Badami, Champagne, or Honey mangoes
• ▢ ⅔ cup mini sago pearls tapioca pearls
• ▢ ¾ cup condensed milk
• ▢ 2 cups full-fat coconut milk
• ▢ 2 cups Nata de Coco drained
• ▢ Mint leaves for garnish

Instructions

 

• Soak the sago pearls for 10–15 minutes (optional).
• Bring 2 cups of water to a boil and cook the pearls until transparent.
• Drain and rinse under cold water. Set aside.
• Dice the mangoes, reserving some for garnish.
• Puree the remaining mango flesh.
• In a large bowl, combine the cooked sago pearls, condensed milk, coconut milk, and Nata de Coco.
• Mix well, cover, and chill for 1–2 hours.
• To serve, spoon mango puree into serving glasses.
• Top with the chilled coconut milk mixture.
• Add diced mangoes and garnish with mint leaves.
• Serve chilled.

Video

Notes

1. Always serve chilled for the best flavor and texture.
2. Use fresh, ripe mangoes and consume them the same day they are cut.
3. Mini sago pearls are recommended because they cook faster and are easier to eat.
4. Drain Nata de Coco thoroughly before adding it to the dessert. The syrup can make the dish overly sweet and dilute the creamy base.

 

Nutritional Info – Please remember that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition

Calories: 437kcalCarbohydrates: 64gProtein: 6gFat: 20gSaturated Fat: 16gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 13mgSodium: 129mgPotassium: 541mgFiber: 3gSugar: 46gVitamin A: 1595IUVitamin C: 53mgCalcium: 138mgIron: 3mg

Did you make this recipe?Follow @CurryTrail and tag #CurryTrail to share your creation!