Mango Bango with UBE sago

Name: Mango Bango with UBE sago
Cuisine: Asian, Thai
Ingredients: 2 cups mangos (2 large mangos); 3/4 cup sago; 1 tsp ube extract (optional); 1 jar Nata de Coco (coconut jellies); 1 14 oz can coconut milk; 1 cup half and half (half milk/half cream mixture); 1/3 cup condensed milk

2 steps

When mangos are in season, I make my favorite dessert, Mango Sago with Nata de coco, aka Mango Bango. I added ube extract today for a little pop of color.

Updated at: Wed, 23 Aug 2023 00:26:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories2361.8 kcal (118%)

Total Fat122.3 g (175%)

Carbs306.3 g (118%)

Sugars168.4 g (187%)

Protein31.7 g (63%)

Sodium633.3 mg (32%)

Fiber8.6 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 cupsmangos

large

¾ cupsago

1 tspube extract

optional

1 jarNata de Coco

coconut jellies

1 x 14 ozcan coconut milk

1 cuphalf and half

half milk/half cream mixture

⅓ cupcondensed milk

Instructions

Step 1

Boil 3 cups water in a pot then add sago and ube extract. Cook only medium heat for 10 minutes, then remove from heat and cover with a lid for 15 minutes. Drain and rinse under cold water.

Step 2

Cut the mangos into cubes and place in large bowl. Add the sago to the bowl along with the coconut jellies (drain out half of the syrup), coconut milk, half and half and condensed milk. Mix to combine then refrigerate for 2-4 hours before serving.

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