Bring a large pot of water to a rolling boil. Add the tapioca pearls slowly while stirring to avoid clumping. Cook for 10 to 15 minutes until the pearls turn mostly translucent with small white centers. Turn off heat, cover, and let sit for 10 minutes to finish cooking.

Drain the cooked tapioca pearls in a strainer and rinse thoroughly under cold running water. This removes excess starch and stops further cooking. Let the pearls cool completely and set aside.

Peel and cut the mangoes into small chunks. Blend the mango pieces until smooth and creamy with no lumps. Reserve a small portion of mango cubes for topping.

In a large bowl, combine coconut milk, whole milk, sugar, condensed milk, and heavy cream. Whisk until smooth and fully combined. Taste and adjust sweetness if needed.

Add the cooled tapioca pearls into the milk mixture. Stir gently to evenly distribute the pearls without breaking them.

Pour the mango puree into the mixture. Fold gently until the mixture becomes smooth and evenly colored.

Cover the bowl and refrigerate for at least 2 hours. This allows the dessert to thicken and the flavors to blend well.

Stir gently before serving. Spoon into serving bowls and top with fresh mango cubes. Serve chilled.