Soak the tapioca in the water and let it stand for about an hour.
Add the soaked tapioca, along with the water, to a saucepan.
Pour the milk and cook constantly stirring for 8-10 minutes. When the tapioca is well boiled and becomes creamy, turn off the fire.
Add the condensed milk from the coconut, mix well and allow the composition to cool.
Cut the mango in half. One half keep it for decoration, and the other turn it into puree with a blender.
Put the tapioca pudding in the pots for serving, add the mango puree and place the pieces of fresh mango on top.
Decorate with the coconut for added flavor and texture.
