1-First, rinse and soak the 1/2 cup mini pearl tapioca in water for about 30 minutes to soften it up.

2-Next, boil a pot of water and add the soaked tapioca. Cook on medium heat until the pearls turn translucent, which takes about 10-15 minutes, and stir occasionally to avoid sticking.

3-Then, drain the cooked tapioca and rinse it under cold water to remove any extra starch. Set it aside for now.

4-After that, peel and dice the 3 ripe mangos, saving some slices for a nice garnish later.

5-In a bowl, mix 200 ml coconut milk, 60 ml sweetened condensed milk, and stir until everything blends smoothly.

6-Add the cooked tapioca and diced mangos into the milk mixture, then gently fold it all together so the flavors combine well.

7-Let the mixture chill in the fridge for at least 1 hour to make it even tastier.

8-Finally, serve it in bowls with those reserved mango slices on top. If you’re adjusting for dietary needs, swap ingredients as mentioned earlier to fit your preferences.