Mango Bango

Method4 steps

1. 1

   Step 1: Drain the nata de coco and kaong well. Slice the cheeks of five of the six mangoes off their pits, scoop out the flesh and cut it into cubes. Set aside.

   Uses Five of the six mangoes · 1 bottle (12 ounces) nata de coco, drained well · 1 bottle (12 ounces) kaong, drained well

   
2. 2

   Step 2: Slice the remaining mango and scoop the flesh. In a food processor or blender, process the flesh until puree.

   Uses Remaining one mango

3. 3

   Step 3: Combine the mango cubes, drained nata de coco, drained kaong, mango puree, condensed milk (1 cup) and all-purpose cream (1 cup) in a bowl. Stir until evenly distributed.

   Uses Mango cubes with drained nata de coco and kaong · Mango puree · 1 cup all-purpose cream · 1 cup condensed milk

   
4. 4

   Step 4: Cover with plastic film and refrigerate for about 1 to 2 hours or until chilled. Serve cold.

   Chill mango bango · 120 minUses Mixed mango bango