Ingredients:
1/2 cup small pearl tapioca
1 cup good-quality coconut milk
2-1/2 cups milk
3 tablespoons honey
1/4 teaspoon ground cardamom
2 ripe mangos
2 tablespoons lime juice
Mint leaves
1 pinch salt

Measure out 1/2 cup tapioca pearls and place in a cooking pot. Add the milk, coconut milk, honey, and cardamom. Stir to combine and simmer over medium heat, stirring constantly, until pearls are tender and cooked through. Allow to cool slightly. However I do sneak a spoonful at this time. You know, quality control. Peel both mangos, discard the pits, and puree one and a half of the mangos with the lime juice. Cut the remaining half mango in slices. Spoon the mango puree, followed by the warm tapioca, and finally the mango slices in a serving bowl, and garnish with mint leaves.