Zahra • Toronto Recipe Creator

This Mango Sago aka Mango Bango video went super viral when I first posted it, and for good reason 🥭

Originating in the Philippines, and popular across Asia, it’s so easy to make, comes together in no time, and the cooling qualities of sago/tapioca are exactly what your body needs during these hot summer days ☀️

Play with the fruits: add strawberries (look for my strawberry sago already posted!), kiwi, or any other fruit (or mix them up!) and enjoy!

Here’s how I make it:

Add 1 cup of small or medium sago/tapioca to about 5 cups of boiling water

Simmer for ten minutes, stirring often so they don’t stick to the pot. Turn off the heat, cover and rest for ten more minutes. The tapioca should have plumped up and become clear (it’s white to begin with!)

Strain the tapioca and add to a large bowl. Add in 1 cup of milk, half a can of sweetened condensed milk (I recommend Eagle Brand) and stir.

Dice 2-3 mangoes, strain one jar of coconut jelly (Nata da coco), and add both to the tapioca mixture.

Stir to combine and refrigerate for a few hours before serving.

This dessert can easily be made vegan: use coconut milk and coconut condensed milk in place of the dairy.

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