In a medium saucepan, bring water to a boil. Add tapioca pearls and simmer for about 15 minutes until translucent, stirring occasionally.

Drain cooked tapioca in a fine mesh strainer and rinse under cold water.

In another pot, heat coconut milk with sugar until dissolved but not boiling.

Add drained tapioca pearls to the coconut mixture and cook on low heat for about 5 minutes.

Fold in diced mango until evenly distributed.

Transfer to serving bowls and chill for at least an hour before enjoying.