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.
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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 this recipe
Step 1: Toast the pinipig
In a dry skillet over medium heat, toast ¼ cup pinipig until lightly golden and crisp. 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, bring 2 cups water, 1 to 1½ cups brown sugar, a pinch of salt, and pandan leaves (if using) 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, making sure they still hold their shape. Turn off the heat and stir in the vanilla or pandan extract, if using. Let 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.
Recipe FAQs
You can, but saba bananas are best because they stay firm and hold their shape when cooked. Regular bananas soften very quickly, so if you use them, simmer gently and for a shorter time to avoid them turning mushy.
Not exactly. It's similar, but much simpler. Banana con yelo is all about sweetened bananas and ice, while halo-halo is more loaded, with lots of different mix-ins.
More banana desserts to try
- Turon: Crispy banana spring rolls with caramelized sugar, sometimes filled 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 simmered in coconut milk.
Other drinks and cold treats you may like
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📖 Recipe
Banana con Yelo (Sweetened Bananas with Ice and Milk)
Equipment
- Small saucepan (for the sago)
- Medium saucepan (for the minatamis na saging)
- Skillet (for the pinipig)
Ingredients
Sago
- ⅓ cup small sago
- 4 cups water
Minatamis na Saging
- 6 ripe saba bananas sliced into bite-size (see note)
- 2 cups water
- 1 to 1½ cup brown sugar light or dark
- Pinch of salt
- Pandan leaves optional
- ½ teaspoon vanilla extract or a few drops pandan extract optional
Toppings & Assembly
- ¼ cup pinipig
- Crushed or shaved ice
- Evaporated milk
- Ice cream optional
Instructions
- Toast the pinipig: In a skillet over medium heat, toast the pinipig until lightly golden and crisp. Set aside.
- Cook the sago: Bring about 4 cups of water to a boil. Add the sago pearls and stir right away so they don't clump or stick. Cook for about 20 minutes, until mostly translucent. Drain and rinse under cold water. Set aside.
- Make the minatamis na saging: In a saucepan, bring 2 cups of water, 1 to 1½ cups brown sugar, a pinch of salt, and pandan leaves (if using) to a boil. Lower the heat and simmer until the sugar dissolves and the syrup slightly thickens. Add the bananas and cook gently until just tender. Turn off the heat, stir in the vanilla or pandan extract if using, and let cool.
- Assemble: In a glass or bowl, add the sweetened bananas and sago. Top with crushed or shaved ice, ice cream, pinipig, and any other toppings you like. Drizzle with milk and a little banana syrup, if desired.
Mark says
Love it!
Nora Reyes says
Thanks, Mark!