Steps:
Cook tapioca pearls in boiled water until translucent in color. Set aside.
Slice and diced the mango. Set aside.
In a blender, add 1/2 cup diced mango, coconut cream, condensed milk and evaporated milk. Blend this until smooth and creamy.
In a large serving bowl, add the milk mixture, add the tapioca, and the diced mango.
Chill in refrigerator at least 1 hr. Serve and enjoy! Add few coconut flakes for crunchy toppings.
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