Bring 4 cups of water to a boil in a kettle. Mini pearl tapioca should not be added until the water has reached a full boil. Stir it, then reheat it to a boil. The tapioca is entirely cooked when it is absolutely translucent, which takes 20 minutes to achieve. Turn off the heat, cover the pot, and give the tapioca balls another 10 minutes in the hot water if they still have a white centre after 20 minutes.

When the tapioca has finished cooking, drain it, give it a quick rinse in cold water to cool it off, then soak it in a bowl of cold water.

Peel the mango while cutting to get rid of the pit in the middle. For topping, set aside a sizable handful of appealing bits. The remainder will be combined.

Mango, coconut milk, condensed milk, and vanilla essence should all be put in a blender. Blend until fluid, then pour into a sizable bowl. At this point, chill the mango mixture for at least an hour before adding the tapioca if you want your dessert cold.

Drain the cooked tapioca and stir it into the mango mixture when you're ready to serve. Place a scoop in each bowl, then garnish with mango chunks.