Mango Bango (Mango Sago Dessert)
If you’ve heard of mango sago, mango bango is its chill, Filipino cousin. Same creamy base, same juicy mangoes—just a little extra fun and flavor in every bite.
Servings: 6 people
Calories: 455kcal
Equipment
- 1 large bowl
Ingredients
- 3 cups cooked sago/mini tapioca pearls (cook according to package instructions)
- 5 pieces ripe fresh mangoes or frozen chopped in cubes
- 1 cup heavy cream
- ½ cup evaporated milk
- ½ cup condensed milk
Instructions
- Cook the sago: Boil until translucent, then rinse and cool.
- Prepare the mangoes: Dice fresh mangoes into small cubes.5 pieces ripe fresh mangoes or frozen
- Mix the milks: Combine heavy cream, evaporated milk, and condensed milk.1 cup heavy cream, ½ cup evaporated milk, ½ cup condensed milk
- Combine ingredients: In a large bowl, mix sago, mangoes, and milk mixture.3 cups cooked sago/mini tapioca pearls
- Chill: Refrigerate for at least 2 hours before serving.
Notes
- Use ripe mangoes: They add natural sweetness.
- Don't overcook sago: It can become mushy.
- Chill thoroughly: Flavors meld better when cold.
- Adjust sweetness: Taste and add more condensed milk if needed.
Nutrition
Calories: 455kcal | Carbohydrates: 65g | Protein: 5g | Fat: 20g | Cholesterol: 60mg | Sodium: 80mg
