Mango Coconut Sabudana Drink (Easy Sago Summer Cooler)
Chilled mango puree and coconut milk with soft cooked sabudana (sago) pearls. Vegan, gluten-free, and easy to scale for a pitcher or party.
Equipment
- Blender
- Small saucepan
- Mixing bowl for soaking
Ingredients
For the sabudana (sago) pearls
- ⅓ cup sabudana sago / tapioca pearls
- Water for soaking (enough to cover by at least 2 inches)
- 1½ cups water for cooking approximate; see instructions
For the mango coconut base (about 3–4 small glasses)
- 1½ cups mango puree from about 2 medium ripe mangoes blended smooth, or canned mango pulp / puree such as Kesar
- 1 cup thick coconut milk from a can shake if separated
- ½ to ¾ cup chilled water start with ½ cup
- 2–3 tbsp sweetener of choice sugar, powdered jaggery, or maple syrup; or to taste
- ¼ tsp ground green cardamom optional
- Pinch of fine salt (optional)
- Ice cubes, to serve
Optional garnish
- Diced mango cubes
- Toasted coconut chips
- Tiny mint leaves
Instructions
Soak the sabudana
- Rinse sabudana under cold water until the water runs mostly clear.
- Soak in enough fresh water to cover by at least 2 inches for 4–6 hours at room temperature, or overnight in the refrigerator.
- Drain well. Pearls should look plump with no hard chalky center; soak longer if needed.
Cook the pearls
- Bring 1½ cups water to a gentle boil in a small saucepan. Add drained sabudana, stir once, reduce to low.
- Cook uncovered, stirring often, until pearls are mostly translucent and tender, 8–15 minutes. Add hot water in small splashes if the pan dries before they finish.
- Spread on a plate to cool, then chill. If clumped, rinse gently under cold water and drain.
Blend the mango coconut base
- Blend mango puree, coconut milk, ½ cup chilled water, sweetener, optional cardamom, and optional salt until very smooth.
- Taste; thin with more water if needed. Chill if not serving immediately.
Assemble and serve
- Stir chilled sabudana into chilled base. Thin with cold water or coconut drinking milk if it thickens more than you like.
- Pour over ice. Garnish if desired. Best the same day.
Notes
Soak time is mostly hands-off; do not skip it or pearls stay chalky in the center.
For parties, hold pearls and base separately until shortly before serving, then combine.
The drink thickens as it sits; keep cold water or thin coconut milk nearby to loosen.
Refrigerate leftovers up to 24 hours; stir before serving.
Tried this recipe?Let us know how it was!