Creamy Mango Coconut Tapioca

This mango bango is sweet, refreshing, creamy, and extremely easy to make. I like mine a little more runny so I'm adding more milk but you can reduce it by half if you like it thicker.

I first discovered this dessert during a summer visit to the Philippines and immediately had to recreate it at home. Now it's my go to dessert whenever I want to impress guests without spending hours in the kitchen.

Ingredients

• Small tapioca pearls: provide delightful chewy texture that makes this dessert uniquely satisfying
• Coconut milk: adds authentic tropical richness that pairs perfectly with the mangos
• Regular milk: helps balance the creaminess while allowing you to adjust the consistency
• Ripe mangos: deliver sweet vibrant flavor look for fruits that yield slightly to gentle pressure
• Sweetened condensed milk: creates silky sweetness use it sparingly at first and adjust to taste
• Nata de coco coconut jelly: brings interesting texture contrast and subtle coconut flavor

Step-by-Step Instructions

Cooking the Tapioca Pearls:

Bring a medium pot of water to a boil then add the tapioca pearls and reduce to medium high heat. Watch carefully as the pearls should constantly move in the water for even cooking. This takes patience about 25 to 30 minutes but is worth the wait for the perfect chewy texture. The pearls are done when completely translucent with no white centers.

Preparing the Pearls:

Rinse cooked tapioca thoroughly under cold water to stop the cooking process and remove excess starch. Drain completely before transferring to a large mixing bowl. This prevents clumping and ensures each pearl remains distinct in the final dessert.

Combining the Ingredients:

Gently stir in coconut milk and regular milk creating the creamy base. Fold in your chopped mango pieces sweetened condensed milk and nata de coco with a bit of its syrup for added flavor. The mixture should look vibrantly colorful with the golden mangos standing out against the creamy background.

The secret to truly outstanding mango bango is finding perfectly ripe mangos. I once made this with mangos from my neighbor's tree that were picked that morning and the difference in flavor was extraordinary. The natural sweetness of truly ripe mangos means you can use less sweetened condensed milk.

Mango Selection Tips

The best mangos for this recipe have a slight give when gently squeezed indicating ripeness without being mushy. The skin should have a sweet fragrance especially near the stem end. I prefer Ataulfo or honey mangos for their creamy texture and intense sweetness but any ripe variety works beautifully in this dessert.

Make Ahead Options

This tropical treat actually improves with a little time in the refrigerator. You can prepare all components up to a day ahead keep the tapioca separate from the liquid ingredients to prevent over absorption then combine everything about an hour before serving. The flavors meld wonderfully while the textures remain distinct.

Cultural Significance

Mango Bango draws inspiration from several Southeast Asian desserts particularly Filipino halo halo and Thai mango sticky rice. These sweet treats highlight tropical ingredients and celebrate the abundance of fresh fruit in the region. The combination of coconut milk tapioca and fresh mango creates a dessert that crosses cultural boundaries while remaining authentically Asian in character.

Serving Suggestions

For an elegant presentation serve in clear glass bowls or tall parfait glasses to showcase the beautiful layers and colors. Add a mint leaf on top for a touch of green that complements the golden mango. During summer gatherings I sometimes set up a mango bango bar with the base mixture and various toppings like crushed pistachios toasted coconut flakes or fresh berries allowing guests to customize their desserts.

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Recipe FAQs

→ Can I use canned mangos instead of fresh?

Yes, you can substitute canned mangos when fresh aren't available. Just drain the syrup first, though you might want to reduce the condensed milk slightly as canned mangos tend to be sweeter.

→ What can I substitute for nata de coco?

If you can't find nata de coco, you can substitute with fruit jellies, grass jellies, or even skip it entirely. The dessert will still be delicious with just the mangos and tapioca pearls.

→ How long does Mango Bango keep in the refrigerator?

Mango Bango can be stored in an airtight container in the refrigerator for up to 2-3 days. The tapioca pearls may harden slightly, so you might need to add a splash of milk when serving leftovers.

→ Can I make this dessert vegan?

Yes! Replace regular milk with more coconut milk or any plant-based milk, and substitute the sweetened condensed milk with coconut condensed milk or a sweetener like maple syrup or agave nectar.

→ How can I tell when the tapioca pearls are fully cooked?

Tapioca pearls are fully cooked when they become completely translucent with no white center. They should be chewy but not hard. Undercooked pearls will have an unpleasant firm center.

→ Can I use quick-cooking tapioca instead of pearls?

Quick-cooking or instant tapioca is different from tapioca pearls and won't give the same chewy texture. For authentic Mango Bango, small tapioca pearls are recommended, but if in a pinch, you can use quick-cooking tapioca following package directions.