Name: Mango Bango Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1/2 cup small tapioca pearls; 1 cup coconut milk; 1 cup milk; 1/4-1/3 cup sweetened condensed milk (adjust to taste); 2-3 ripe mangos, chopped; 1 jar nata de coco (coconut jelly)

Jump to Recipe

If you’re daydreaming of a sweet, tropical escape in a bowl, Mango Bango is your answer! This beloved Filipino dessert is a creamy, dreamy combination of ripe mangoes, bouncy tapioca pearls, lush coconut milk, and nata de coco, all brought together with a drizzle of sweetened condensed milk. Mango Bango isn’t just a joy to eat—it’s visually stunning and refreshingly satisfying anytime you need a pick-me-up or a showstopping finish to any meal.

Ingredients You’ll Need

Gathering the ingredients for Mango Bango is as easy as pie—and every element plays a special role in crafting the dessert’s unique medley of flavors and textures. From bright mangoes to chewy pearls and silky coconut, each addition means more color and character in your bowl.

Small tapioca pearls: Deliver a springy, chewy bite that’s utterly satisfying—just be sure to fully cook them until they’re translucent!
Coconut milk: Provides creamy richness and a subtle, nutty sweetness that ties all other ingredients together in Mango Bango.
Milk: Adds a touch of lightness and perfectly balances the coconut milk for a smooth, pourable base.
Ripe mangoes: The shining star—choose fragrant, deep-yellow mangoes for maximum sweetness and that sunshiny flavor.
Sweetened condensed milk: Offers luscious sweetness; use more or less depending on your personal taste.
Nata de coco (coconut jelly): These bouncy jelly cubes lend a fun, mild coconut zing and a little extra chew to every bite.

How to Make Mango Bango

Step 1: Cook and Prepare the Tapioca Pearls

Start by bringing a medium pot of water to a rolling boil, then add the small tapioca pearls. Give them a gentle stir to keep them moving and prevent clumping. Let them simmer for 25 to 30 minutes, watching as they transform from opaque to completely translucent. If you notice tiny white dots in the center, don’t rush—those need to disappear for the perfect Mango Bango texture. Once done, drain and rinse the pearls under cold water to stop the cooking process and keep them delightfully chewy.

Step 2: Combine the Ingredients

Transfer your freshly cooked tapioca pearls to a large mixing bowl. Pour in the creamy coconut milk, regular milk, chopped mango cubes, sweetened condensed milk, and all those jewel-like nata de coco pieces (feel free to add a few spoonfuls of the sweet syrup for even more flavor magic). Gently stir everything together until it’s beautifully combined and the mangoes start sharing their sunny color.

Step 3: Chill or Serve Immediately

Mango Bango is irresistibly good whether served right away or chilled. If you can wait, pop the bowl into the fridge for about an hour to meld the flavors and let it become even creamier. If impatience wins, grab a spoon and dig in immediately—either way, you’re in for a real treat.

How to Serve Mango Bango

Garnishes

When it comes to Mango Bango, a flourish of toppings elevates the experience. Sprinkle extra mango cubes on top for a burst of vibrant color, or scatter a few mint leaves for a refreshing hint of green. Toasted coconut flakes or a little crushed ice on a hot day will take your presentation to the next level.

Side Dishes

Mango Bango is delightfully rich and stands well on its own, but you can always pair it with some buttery Filipino cookies like lengua de gato, or serve it after a savory meal of grilled skewers or pancit for the ultimate contrast between savory and sweet.

Creative Ways to Present

Take Mango Bango up a notch by serving it in chilled glass mason jars, coconut shells, or even hollowed-out mango halves for a playful, tropical touch. If you’re hosting a party, set up a DIY Mango Bango bar with bowls of extra toppings like coconut jelly, more fresh fruit, and colored tapioca pearls. Everyone will love making their own custom creations!

Make Ahead and Storage

Storing Leftovers

Leftover Mango Bango is a treat for tomorrow! Just store any extras in an airtight container in the refrigerator. It stays deliciously fresh for up to 2 days, but give it a stir before serving as the tapioca may settle.

Freezing

While Mango Bango isn’t at its best when frozen—the creamy base and tapioca pearls can lose their original texture—if you must, you can freeze it in small portions. Thaw in the fridge and expect a softer bite; it’s still tasty but a little different from the day it was made.

Reheating

This dessert shines cold or chilled, so there’s usually no need to reheat. However, if you’d like it a bit warmer on a cool day, gently warm your Mango Bango in short microwave bursts, stirring in between, to prevent the milk and coconut from separating. Be careful not to overheat to keep the tapioca pearls’ pleasant chewiness intact.

FAQs

Can I use canned mangoes if fresh ones aren’t available?

Absolutely! While nothing beats the taste of fresh ripe mangoes in Mango Bango, canned mangoes are a solid alternative when out of season. Just drain them well and chop before adding.

Is it possible to make Mango Bango dairy-free?

Definitely! Replace the regular milk with more coconut milk, or your favorite non-dairy milk. Use a dairy-free condensed milk alternative for sweetness, and voilà—a totally dairy-free Mango Bango.

Can I prepare the tapioca pearls in advance?

Yes, you can cook tapioca pearls a day ahead. Store them submerged in a little cold water in the fridge to keep them from sticking together until you’re ready to assemble your Mango Bango.

How can I make my Mango Bango thicker or thinner?

If you prefer a thicker dessert, use a little less milk, or add more mango cubes for a chunkier texture. For a thinner, more drinkable treat, just stir in an extra splash of milk or coconut milk until it suits your liking.

Is Mango Bango gluten-free?

Yes! All the traditional ingredients in Mango Bango—tapioca pearls, coconut milk, fresh mango, condensed milk, and nata de coco—are naturally gluten-free, making it a wonderful dessert for those with gluten sensitivities.

Final Thoughts

Give Mango Bango a try and see why it captures hearts all over the world! It’s a stunning dessert that turns simple ingredients into something magical—bursting with color, flavor, and pure joy. Don’t be surprised if you find yourself craving it on repeat!

Mango Bango Recipe

★★★★★

5.2 from 23 reviews

Author: anna
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Mango Bango is a delightful and refreshing dessert that combines the tropical flavors of mango with creamy coconut milk and chewy tapioca pearls. This easy-to-make treat is perfect for a hot summer day or any time you crave a sweet and satisfying dessert.

Ingredients

Scale

Tapioca Pearls:

1/2 cup small tapioca pearls

Liquid Mixture:

1 cup coconut milk
1 cup milk
1/4–1/3 cup sweetened condensed milk (adjust to taste)

Additional Ingredients:

2–3 ripe mangos, chopped
1 jar nata de coco (coconut jelly)

Instructions

Cook Tapioca Pearls: Bring a medium pot of water to a boil. Add the tapioca pearls and cook for 25-30 minutes until translucent. Rinse under cold water and drain.
Prepare Mixture: In a large bowl, combine the cooked tapioca pearls with coconut milk, milk, chopped mango, sweetened condensed milk, and nata de coco. Mix well.
Serve: Enjoy the Mango Bango immediately or chill in the fridge for an hour before serving.

Notes

You can adjust the sweetness of the dessert by adding more or less sweetened condensed milk.
Feel free to garnish with additional mango slices or coconut flakes for extra flavor and texture.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Stovetop
Cuisine: Asian