Mango Bango, inspired by the Filipino dessert, is adapted here with sweet Alphonso mangoes, milk, and a touch of kitul treacle for that authentic island sweetness. This refreshing treat combines chewy tapioca pearls and coconut water jelly with familiar flavors, making it perfect for a hot day or a festive gathering. It’s simple, affordable, and uses ingredients you can find at local markets.

Ingredients

• 2 ripe Alphonso mangoes (or any sweet local variety like karutha kolomban)
• 1/2 cup small tapioca pearls (sago, available in local markets)
• 1 cup coconut water jelly (To add a refreshing twist to your Sri Lankan Mango Bango, make coconut water jelly with just a few ingredients. In a saucepan, mix 2 cups fresh coconut water (from a tender coconut or bottled), 2 tbsp sugar, and 1 tbsp agar-agar powder or gelatine powder (available in Sri Lankan supermarkets like Keells). Heat gently over medium heat, stirring until the sugar and agar-agar dissolve completely, about 5 minutes. Do not boil. Pour into a shallow dish and let it set at room temperature for 30 minutes, then refrigerate for 1 hour. Once firm, cut into small cubes and add to your Mango Bango for a chewy, cooling texture that complements the creamy mango and kitul flavors.)
• 1 cup coconut milk
• 1/4 cup kitul treacle (or palm treacle, adjust to taste)
• 1/2 cup fresh milk (or powdered milk diluted as per package instructions)

Instructions

1. Cook the Tapioca Pearls:
   • Boil 4 cups of water in a pot.
   • Add tapioca pearls and cook on medium-high heat, stirring occasionally, for 25–30 minutes until translucent (no white center). If needed, cover and let sit for 10 more minutes.
   • Drain, rinse with cold water, and soak in cold water to prevent sticking.
2. Prepare the Mangoes:
   • Peel and dice one Alphonso mango into small cubes.
   • Peel the second mango, scoop the flesh, and blend into a smooth puree.
3. Mix the Dessert:
   • In a large bowl, combine mango cubes, mango puree, drained tapioca pearls, coconut water jelly, coconut milk, kitul treacle, and fresh milk.
   • Stir gently until well mixed. Add more milk for a thinner consistency or more treacle for sweetness.
4. Chill and Serve:
   • Cover and refrigerate for 1–2 hours (or up to 4 hours for a thicker texture).

Tips

• Mangoes: Alphonso or karutha kolomban mangoes are ideal for their sweetness.
• Kitul Treacle: Find it in village markets or supermarkets. Substitute with jaggery syrup if needed, but dissolve jaggery in warm water first.
• Storage: Keep refrigerated in a sealed container for up to 3 days.