In a medium pot, bring 4 cups of water to a vigorous boil. Add 1 cup of small tapioca pearls, stir gently, and simmer for approximately 10 minutes until translucent.

Drain the cooked tapioca pearls using a fine mesh sieve and transfer to a bowl of cold water. Stir for about 1 minute, then drain again.

In a blender, combine the flesh of 5 ripe mangoes, 1 can of coconut milk, and 1/2 cup of sweetened condensed milk. Blend until smooth, about 1-2 minutes.

In a large mixing bowl, pour the mango mixture over the drained tapioca pearls. Fold gently until evenly coated.

Spoon the mixture into bowls or glasses, drizzle with coconut milk, and garnish with mango chunks. Refrigerate for at least one hour before serving.