In a pot, being 5 cups of water to boil. Add the tapioca pearl and bring to a boil again. Stir constantly to prevent sticking. Reduce the heat to low and let it simmer for 10-20 minutes until the tapioca pearls are transparent.

While the tapioca pearls cook, cut the mangos into cubes and set aside.

Drain and rinse the cooked tapioca pearls under cold water to cool. If not using immediately, soak them in cold water.

In a blender, add 2/3 of the prepared mango chunks, 1/2 cup of milk, and sweetened condensed milk. Blend until smooth.

Evenly divide the tapioca pearls and the mango mixture into 4 servings. (Adjust the portions if making more or fewer servings).

In prepared bowls or glass jars, start layering by first placing a layer of mango cubes at the bottom. Add a serving of tapioca pearls and 1/4 cup of milk. Finish with a serving of the mango mixture as the top layer.

For garnish, add a few additional fresh mango cubes on top for decoration.

Place them in the fridge for about an hour before serving if you prefer it extra cold.

Enjoy!