1-First, bring 4 cups of water to a rolling boil in a pot and add the mini pearl tapioca once it’s boiling. Stir right away to avoid clumping and let it return to a boil. Then, reduce the heat and simmer for 20 minutes until the pearls are fully transparent; if there’s still a white center, cover the pot and let it sit for 10 more minutes off the heat.

2-Next, drain the cooked tapioca and rinse it under cold water to cool it down, then place it in a bowl of cold water to keep it from sticking. In the meantime, peel the mangos and remove the pit, setting aside some chunks for topping while blending the rest with the coconut milk, sweetened condensed milk, and vanilla extract until smooth. For the best results, chill this mango mixture in the refrigerator for at least one hour to make it extra refreshing.

3-Finally, drain the tapioca well and gently stir it into the chilled mango mixture. Scoop it into bowls and top with those reserved mango chunks for a beautiful presentation. I always prepare this a little ahead for gatherings, and it never fails to impress my friends. To tie this into other easy recipes, you might enjoy our funfetti muffins for a sweet variation on everyday baking.