Description
Mango Bango is a refreshing and creamy Filipino dessert made with sweet ripe mangoes, chewy sago pearls, and rich coconut milk. This no-cook-after-boiling dessert is easy to prepare, perfectly chilled, and ideal for warm weather or as a light, sweet treat.
Ingredients
Scale
Main Ingredients
- 2 ripe mangoes (peeled and diced)
- 1 cup sago pearls
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup granulated sugar (adjust to taste)
- 4 cups water (for cooking sago)
Optional Toppings
- Fresh fruits
- Toasted coconut flakes
Instructions
- Cook the Sago Pearls: In a pot, bring 4 cups of water to a rolling boil. Add the sago pearls and cook until they become translucent, about 10-15 minutes, stirring occasionally to prevent sticking.
- Drain and Rinse: Drain the cooked sago using a fine mesh strainer and immediately rinse under cold water to halt the cooking process and keep them from clumping.
- Prepare the Coconut Mixture: In a mixing bowl, combine the full-fat coconut milk and granulated sugar. Stir until the sugar has fully dissolved for a smooth, sweet base.
- Combine Ingredients: Gently fold the cooled sago pearls and diced mango into the coconut milk mixture, careful not to crush the mangoes or break the pearls.
- Chill and Serve: Pour the mixture into individual serving cups or bowls. Refrigerate for at least one hour to allow the flavors to meld and the dessert to chill thoroughly before serving. Optionally, top with fresh fruits or toasted coconut flakes for added texture and flavor.
Notes
- Adjust sugar according to the sweetness of the mangoes and your taste preference.
- Use ripe mangoes for the best flavor and natural sweetness.
- Sago pearls should be translucent and chewy, avoiding overcooking to prevent a mushy texture.
- Serve chilled for a refreshing dessert experience.
- Optional toppings enhance the texture and presentation but are not necessary.
