Mango Bango, a delightful dessert hailing from the Filipino culinary tradition, brings a burst of tropical flavors to your palate.
This refreshing treat is a perfect representation of Filipino cuisine’s affection for vibrant and luscious tropical fruits.
With its rich mango puree forming the heart of the dish, the Mango Bango captivates mango lovers, promising a sensory journey to the warm, sun-kissed islands where these fruits are a staple.
Imagine sinking your teeth into the succulence of freshly sliced mangos, harmoniously paired with a variety of Asian dessert elements that enhance its intrinsic sweetness.
The creation of Mango Bango is an art that requires a balance of taste and texture, ensuring every spoonful is as delightful as the last.
Whether it’s to end a meal on a sweet note or to celebrate special occasions, Mango Bango stands out as a favorite dessert that truly embodies the essence of Filipino desserts.
As you explore the world of delicious desserts, Mango Bango offers an unforgettable experience.
It’s a simple yet sophisticated dessert that anyone can prepare at home.
By using fresh mangos and turning them into a smooth puree, you can create a dessert that not only caters to the cravings of mango aficionados but also introduces the uninitiated to the depth and variety present in Filipino sweets.
How to Make Mango Bango
Creating a delicious Mango Bango is a simple process involving a luscious mango mixture, coconut elements, and delectable additions like Nata De Coco and Tapioca Pearls.
Each component brings its own unique flavor and texture, creating a dessert that’s both refreshing and satisfying.
- Fresh Mangoes: 2, peeled and diced
- Nata De Coco: 1/2 cup, drained
- Coconut Milk: 1 cup
- Tapioca Pearls (Sago): 1/2 cup, cooked and cooled
- Coconut Cream: 1/2 cup
- Mango Sago: Prepared from 1 diced mango and 1/2 cup sago
- Mango Cream Cheese Turon:
- Cream Cheese: 1/4 cup, softened
- Lumpia Wrappers: 6 sheets
- Diced Mango: 1/2 cup
- Brown Sugar: 2 tbsp, for dusting
- Oil: For frying
Step 1: Preparing the Mango Mixture
Blend 1 peeled and diced mango with 1/4 cup of coconut milk until smooth, set aside.
Step 2: Assembling Mango Sago
Combine the remaining diced mango with cooked tapioca pearls and 1/4 cup coconut cream. Mix gently and refrigerate.
Step 3: Making Nata De Coco Mixture
Mix Nata De Coco with the remaining coconut milk and add a spoonful of the mango mixture for sweetness. Stir well.
Step 4: Creating Mango Cream Cheese Turon
Lay out a lumpia wrapper, place a spoonful of cream cheese and a few mango pieces in the center. Roll tightly and seal with a dab of water. Dust with brown sugar.
Heat oil in a pan and fry the turon until golden brown. Drain on a paper towel.
Step 5: Combining Your Mango Bango
In a serving glass, layer the mango mixture, then add the mango sago followed by the Nata De Coco mixture.
Top with a Mango Cream Cheese Turon and a drizzle of coconut cream. Serve chilled.
Mango Bango Side Dishes
When enjoying Mango Bango, a tropical and refreshing drink, pairing it with the perfect side dish enhances the overall experience.
Here are some side dishes that complement its vibrant flavors.
Grilled Chicken Skewers
Grilled chicken skewers make for a light and protein-rich side that balances the sweet and tangy notes of mango bango.
Marinate chicken in a mixture of lime juice, olive oil, and a hint of chili for a kick that echoes the tropical vibe.
Cilantro Lime Rice
*1 cup long-grain rice
*2 cups water
*1 tbsp. olive oil
*Salt to taste
*Juice of 1 lime
*1/4 cup chopped cilantro
Bold flavors like cilantro and lime in this rice dish provide a zesty contrast to the sweet mango drink.
Quinoa Salad with Mango
*1 cup quinoa
*2 cups water
*1 diced fresh mango
*1/2 diced red bell pepper
*1/4 cup chopped red onion
*Dressing: Lime juice, olive oil, salt, and pepper
This salad introduces another layer of mango, while the quinoa offers a nutty undertone and a satisfying bite.
Avocado and Black Bean Dip
Mash avocados and mix with black beans, corn, diced tomatoes, and a squeeze of lime.
The creamy texture and rich flavors of the dip create a delightful pairing with the fruity mango bango.
Remember to keep your dishes light and refreshing to complement the tropical notes of your Mango Bango.
When preparing Mango Bango, you might not always have every ingredient on hand or you may wish to alter the recipe to suit dietary restrictions or personal taste.
Below are suitable substitutes for some of the key ingredients in the recipe.
If you don’t have a ripe mango, peaches can be an ideal substitute.
They provide a similarly sweet and juicy flavor profile.
Ensure the peaches are ripe for the best taste and texture.
In case diced mango is not available, you can use canned mango in light syrup.
Drain them well before use to prevent the dessert from becoming overly sweet.
For mango cubes, consider using fresh papaya as a substitute.
It has a comparable tropical flavor and a soft texture that blends well into the dessert.
If you need an alternative to condensed milk, coconut cream sweetened with a touch of honey or sugar can provide a rich, creamy consistency with an added coconut flavor.
Maple syrup can be replaced with honey or agave syrup.
These are natural sweeteners that offer a similar viscosity and sweetness.
Feel free to swap in any fresh fruit, like berries or kiwi.
They will add a burst of freshness and a different taste dynamic to the dessert.
Those who don’t use almond milk can reach for soy milk or oat milk.
Both are creamy plant-based alternatives that mix well with other ingredients.
For a different kind of sweetness and added hydration, try substituting coconut water with plain water or fruit juice like orange juice, depending on the flavor profile you desire.
If you’re out of coconut jelly, use chia seeds soaked in coconut milk.
They will form a jelly-like consistency and impart a slight nutty flavor to the dessert.
How to Store Mango Bango
Refrigerating Mango Bango
After preparing your mango bango, it’s crucial to store it properly to maintain freshness.
If you have used fresh mangos and mango puree, pour the dessert into an airtight container.
Refrigerate immediately to prevent spoilage. Coconut milk, being a dairy product, requires refrigeration as well.
Your mango bango can typically be stored in the refrigerator for up to 5 days.
- Step 1: Transfer to a container.
- Step 2: Seal tightly.
- Step 3: Place in the coldest part of the fridge.
Freezing for Longevity
For long-term storage, freezing is an effective method.
Make sure to leave about an inch of space at the top of your container as the mixture will expand when frozen.
This method is ideal for the water-based components of the dessert, such as cold water and cups of water mixed into the dessert.
Freeze in these simple steps:
- Pour into a freezer-safe container.
- Allow space for expansion.
- Seal and label with the date.
- Store for up to 3 months.
Tips for Best Results
To ensure the quality of your dessert:
- Do Not Refreeze: Once thawed, consume within a day and do not refreeze.
- Thawing: Thaw overnight in the refrigerator, not at room temperature.
- Stir Well: After thawing, stir well to redistribute flavors and textures.
Remember: For serving after storage, let it sit for a few minutes at room temperature to soften for ideal consistency.
Common Mistakes to Avoid
Not Selecting the Right Type of Mango
When preparing Mango Bango, using juicy and sweet mangoes is crucial.
Avoid using underripe or fibrous mangoes, as they won’t provide the same sweetness or desired consistency.
Overlooking Mango Preparation
To achieve the wonderfully dense and jelly-like texture characteristic of this dessert, properly prepare your mangoes.
Ensure your tangy mango chunks are evenly cut and free from skin and seed fragments.
Incorrect Mango to Buko Ratio
Incorporating Buko Salad into your dessert should be done with care.
Too much or too little can disrupt the balance, so measure your ingredients to preserve the harmony between the wonderful mangoes and the creamy buko.
Failing to Chill Properly
Mango Bango, similar to some Cantonese desserts, requires adequate chilling.
Skipping this step could result in a texture that is less than ideal.
Chill your dessert to let the flavors meld and the texture set.
Using Overripe Mangoes
While the dessert benefits from sweet mangoes, you should avoid overripe ones that may disintegrate into the dish.
Instead, choose firm, yellow mangoes that will maintain their form throughout the dessert.
Mango Bango Recipe
- 2 Fresh Mangoes(peeled and diced)
- 1/2 cup Nata De Coco
- 1 cup Coconut Milk
- 1/2 cup Tapioca Pearls (Sago)
- 1/2 cup Coconut Cream
- Mango Sago (Prepared from 1 diced mango and 1/2 cup sago)
- 1/4 Cup Cream Cheese
- 6 sheets Lumpia Wrappers
- 1/2 cup Diced Mango
- 2 tbsp Brown Sugar
- Oil to fry
- Blend 1 peeled and diced mango with 1/4 cup of coconut milk until smooth, set aside.
- Combine the remaining diced mango with cooked tapioca pearls and 1/4 cup coconut cream. Mix gently and refrigerate.
- Mix Nata De Coco with the remaining coconut milk and add a spoonful of the mango mixture for sweetness. Stir well.
- Lay out a lumpia wrapper, place a spoonful of cream cheese and a few mango pieces in the center. Roll tightly and seal with a dab of water. Dust with brown sugar.Heat oil in a pan and fry the turon until golden brown. Drain on a paper towel.
- In a serving glass, layer the mango mixture, then add the mango sago followed by the Nata De Coco mixture.Top with a Mango Cream Cheese Turon and a drizzle of coconut cream. Serve chilled.