why make this recipe
Mango Bango is a delightful dessert that brings together the sweet flavors of mangoes and coconut into a creamy, refreshing treat. It’s perfect for hot days or as a special dessert for family gatherings. This recipe is not only easy to make but also allows you to enjoy tropical flavors right at home.
how to make Mango Bango
Ingredients:
- 1/2 cup small tapioca pearls
- 1 cup coconut milk
- 1 cup milk
- 2-3 ripe mangos, chopped
- 1/4-1/3 cup sweetened condensed milk (add more if you like it sweeter)
- 1 jar nata de coco (coconut jelly)
Directions:
- Bring a medium pot of water to a boil. Add the tapioca pearls and reduce the heat to medium-high. Keep the pearls moving in the water. Cook them for 25-30 minutes until they are completely translucent. If you see a white dot in the center, continue cooking until it disappears.
- Rinse the cooked tapioca under cold water, then drain it well. Transfer the tapioca to a large bowl.
- Stir in the coconut milk, regular milk, chopped mango, sweetened condensed milk, and nata de coco. You can also add some syrup from the jar if you like.
- You can eat it right away or chill it in the fridge for one hour before serving.
how to serve Mango Bango
Serve Mango Bango in small bowls or glasses for a beautiful presentation. You can add extra mango pieces on top or sprinkle some toasted coconut for added texture. This dessert is great on its own or paired with ice cream.
how to store Mango Bango
Store any leftovers in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days. If you notice the tapioca pearls becoming too sticky, you can add a splash of coconut milk to loosen it up.
tips to make Mango Bango
- Make sure to use ripe mangoes for the best flavor.
- If you want a thicker dessert, you can reduce the amount of milk used.
- Adjust the sweetness by adding more or less sweetened condensed milk to suit your taste.
variation
You can try adding other fruits like diced strawberries or kiwi for a mixed fruit version. Also, consider replacing regular milk with almond milk or oat milk for a dairy-free option.
FAQs
Can I use frozen mangoes instead of fresh?
Yes, you can use frozen mangoes. Just let them thaw and chop them before adding to the mixture.
Is there a substitute for tapioca pearls?
If you don’t have tapioca pearls, you can use small sago or even chia seeds, although the texture will be different.
Can I make this dessert ahead of time?
Yes, you can prepare it a few hours ahead. Just chill it in the fridge until you are ready to serve.
Mango Bango
A delightful dessert combining sweet mangoes and creamy coconut, perfect for hot days.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 1/2 cup small tapioca pearls
- 1 cup coconut milk
- 1 cup milk
- 2–3 ripe mangos, chopped
- 1/4–1/3 cup sweetened condensed milk
- 1 jar nata de coco (coconut jelly)
Instructions
- Bring a medium pot of water to a boil. Add the tapioca pearls and reduce the heat to medium-high. Keep the pearls moving in the water. Cook for 25-30 minutes until completely translucent.
- Rinse the cooked tapioca under cold water, then drain well. Transfer to a large bowl.
- Stir in the coconut milk, regular milk, chopped mango, sweetened condensed milk, and nata de coco. Add syrup from the jar if desired.
- Chill in the fridge for one hour or serve immediately.
Notes
Best enjoyed chilled and can be garnished with extra mango pieces or toasted coconut.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
