Saging con Yelo (Sweetened Bananas with Ice and Milk)

Saging con yelo (also called saba con yelo) is a refreshing Filipino dessert made with sweetened bananas, shaved ice, milk, and a few simple toppings.

Think of it as the banana version of mais con yelo - quick to put together and perfect for merienda or on a hot day.

Ingredients You'll Need

Notes and Substitutions

• Bananas: Use ripe saba bananas that are firm, not mushy. Cut them into small bite-size pieces so they're easier to scoop up with a spoon.
• Sago: Use small sago pearls, which cook faster and are easier to work with. Larger pearls take much longer to cook. Tapioca pearls are a good substitute if needed.
• Pinipig: Toast in a dry skillet until lightly golden and crisp. If you don't have pinipig, toasted rice cereal, cornflakes, or chopped barquillos are good alternatives.
• Milk: Evaporated milk is the classic choice, but condensed milk (for extra sweetness), fresh milk, or even a splash of cream all work well.
• Ice cream (optional): Vanilla is a classic choice, but queso, mango, or ube are also delicious options.
• Extra toppings: Leche flan cubes, nata de coco, langka, or anything else you enjoy - add as much or as little as you like.

How to Make Saging con Yelo

Step 1: Toast the pinipig

Toast ¼ cup pinipig in a dry pan over medium heat until lightly golden (or darker if you like). It will crisp as it cools. Set aside.

Step 2: Cook the sago

Bring a pot of water (about 4 cups) to a boil, then add ⅓ cup sago pearls. Stir right away so they don't clump or stick to the bottom.

Cook for about 20 minutes, until mostly translucent. Drain, rinse under cold water, and set aside.

For a more detailed instructions, check out my step-by-step guide on how to cook sago perfectly.

Step 3: Make the minatamis na saging

In a saucepan, combine:

• 2 cups water
• 1 to 1½ cups brown sugar
• a pinch of salt
• pandan leaves (if using)

Bring to a boil. Lower the heat and simmer until the sugar is fully dissolved and the syrup starts to thicken slightly.

Add the sliced bananas and cook gently just until tender. They should be soft but still hold their shape.

Turn off the heat and stir in the vanilla or pandan extract, if using. Let the mixture cool before assembling.

Step 4: Assemble

In a serving glass or bowl, add the minatamis na saging and sago. Top with crushed or shaved ice, then add a scoop of ice cream and sprinkle with pinipig.

Add any extra toppings you like, then drizzle generously with milk-and a little banana syrup if you want it extra sweet.

Step 5: Serve

Serve right away, before the ice melts. Give it a light mix so the bananas, sago, milk, and toppings come together.

Helpful Tips

• Don't overcook the bananas - they should be soft but still hold their shape.
• Toast the pinipig just until lightly golden; it crisps more as it cools.
• Let the sweetened bananas cool before assembling so the ice doesn't melt too fast.
• Add milk and toppings right before serving.

Storage

Store leftover minatamis na saging and cooked sago separately in airtight containers in the fridge for up to 2 days. Assemble with ice and toppings right before serving.

Recipe FAQs

More Banana Desserts to Try

• Turon: Crispy banana spring rolls with caramelized sugar, sometimes with langka or ube.
• Banana cue: Deep-fried saba bananas coated in sticky brown sugar.
• Maruya: Banana fritters dipped in rice flour batter and fried until golden.
• Ginataang saging: Saba bananas cooked in coconut milk.