Rinse the tapioca pearls under cold water to remove excess starch.

In a medium saucepan, bring 3 cups of water to a boil.

Add the rinsed tapioca pearls and stir gently to prevent sticking.

Reduce the heat to low and simmer for about 15-20 minutes, stirring occasionally until the pearls become translucent and chewy.

Once cooked, drain the tapioca pearls in a sieve and rinse under cold water.

In a mixing bowl, combine coconut milk, sugar, vanilla extract, and a pinch of salt. Whisk until the sugar dissolves.

Add the drained tapioca pearls to the coconut mixture and stir well.

Gently fold in the diced mango, preserving its shape.

Let the mixture cool for 10 minutes before transferring it to serving dishes.

Chill in the refrigerator for at least 30 minutes before serving.