Mango Bango With Basil Seeds

Mango Bango With Basil Seeds

The advantage of living in Malaysia is that we are exposed to a variety of mouth-watering foods amongst other things. I have had the advantage of eating so many new things which I never would have anywhere else. I love fruits and when I saw the plethora of exotic fruits in the pasar malams (night markets) and the super markets, my heart did a hop, skip and jump in anticipation of all these healthy goodies.  Every week was a fiesta of something new, something different. Summer was a time to look forward to when numerous tropical fruits appeared in the market- mangoes the top favourite of them all. Then came the various recipes we could make with mangoes- fresh or cooked or mixed with other fruits- there was a myriad of ways to prepare them. We liked them fresh, so this was the time for simple delectable desserts. Mango Bango was one of them and it was absolutely amazing because we liked all the ingredients involved.  And so easy to make. Mango Bango is a sweet and addictive Filipino dessert made with sago, coconut jelly and juicy mangoes. Coconut jelly is also known as Nata de coco and my girls just loved it with jelly.  Our trips to the super market always included a big jar of this delectable treat.  For those who do not know, Nata de coco is coconut jelly made from fermented coconut water. These sweet cubes don’t taste “fermented” at all. They have a likeable opaque and jelly-like texture and are used in many Filipino desserts like Mango Bango and more. My version of Mango Bango is a bit different. I had some basil seeds (we call it sabja in India) which are very cooling and added to various drinks and desserts in India.  So I decided to include it with my Mango Bango and it combined well with the rest of the ingredients.  Instead of condensed milk, I used evaporated milk and added Maple Syrup given by a friend, to sweeten it.  The resulting dessert was absolutely wonderful and we finished it in one sitting. You just can’t help reaching out for another portion.

The Recipe For Mango Bango With Basil Seeds

Some Images Of Mango Bango

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The Ingredients For Mango Bango With Basil Seeds:

2 ripe, juicy, fleshy mangoes

1/3 cup of dried sago pearls (small)

1 can evaporated milk (around 400 ml)

1 cup nata de coco

1 tbsp basil seeds/sabja

Maple Syrup to taste

The Method For Making Mango Bango With Basil Seeds:

Boil water in a large saucepan. Add sago to the pan, boil for 5 minutes, cover and rest for 20 minutes. The sago becomes transparent in this time. Next drain and rinse in a strainer with bottled water. Keep aside until required.

Place basil seeds in a strainer and wash with bottled water before adding it to the Mango Bango.

Wash, skin and cube the mangoes. Add to a large bowl with the evaporated milk, nata de coco, basil seeds and sago.  Gently mix and refrigerate (3 hours if you are patient enough) till cold.  Serve in individual bowls with Maple Syrup as a sweetener.

This is one of the best desserts I have ever made (or had).

Some Other Recipes With Mango For You To Try

Mangomisu/Easy Mango Tiramisu/ Homemade Mangomisu Cheesecake

Mango Coconut Pudding/ Tender Coconut Mango Pudding

Easy Mango Pudding/ Sugarless Mango Pudding

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