📋Mango Sago (Mango Bango)

3 glass jars of mango sago served with diced mango and mint leaves.

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📋Mango Sago (Mango Bango)

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.

Prep Time10

Cook Time10

Chill Time2

Total Time2 20

Course: Dessert, Drinks

Cuisine: Asian, Chinese, Filipino

Servings: servings

Calories: 437kcal

Author: Jyothi Rajesh

Ingredients

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

Always serve chilled for the best flavor and texture.
Use fresh, ripe mangoes and consume them the same day they are cut.
Mini sago pearls are recommended because they cook faster and are easier to eat.
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