Uploaded December 2025 | Updated September 2026, 2 weeks ago
If you're into homemade gifts, try Nica's easy nougat recipe! 😋 We added delicious dried mangoes from Cebu and special pili nuts from Bicol for that regional twist. Perfect for that special and personalized gift this Christmas. 🤶🏻
MANGO PILI NOUGAT
Ingredients:
225g unsalted butter
600g mini marshmallows white
200g full-cream milk powder, sifted
250g Marie biscuits, lightly crushed
400g dried mangoes, chopped
400g toasted pili nuts, chopped
Pinch of salt (optional)
Quarter-sheet pan: 9x13 in (23x33cm)
Procedure:
1. Melt butter in a large non-stick pot. Add marshmallows and stir until completely melted. Mix in milk powder and salt until smooth.
2. Turn off heat. Add biscuits, dried mangoes and pili nuts. Stir quickly until evenly coated.
3. Transfer to lined and greased pans. Cover with parchment and press firmly to compress. Cool completely.
4. Turn onto board, peel parchment and cut into 1in cubes. Dust knife with cornstarch or oil to prevent sticking.
5. Divide nougat into kraft pouches. Add food-safe desiccant if storing for more than a week.
If you're into homemade gifts, try Nica's easy nougat recipe! 😋 We added delicious dried mangoes from Cebu and special pili nuts from Bicol for that regional twist. Perfect for that special and personalized gift this Christmas. 🤶🏻
MANGO PILI NOUGAT
Ingredients:
225g unsalted butter
600g mini marshmallows white
200g full-cream milk powder, sifted
250g Marie biscuits, lightly crushed
400g dried mangoes, chopped
400g toasted pili nuts, chopped
Pinch of salt (optional)
Quarter-sheet pan: 9x13 in (23x33cm)
Procedure:
1. Melt butter in a large non-stick pot. Add marshmallows and stir until completely melted. Mix in milk powder and salt until smooth.
2. Turn off heat. Add biscuits, dried mangoes and pili nuts. Stir quickly until evenly coated.
3. Transfer to lined and greased pans. Cover with parchment and press firmly to compress. Cool completely.
4. Turn onto board, peel parchment and cut into 1in cubes. Dust knife with cornstarch or oil to prevent sticking.
5. Divide nougat into kraft pouches. Add food-safe desiccant if storing for more than a week.
