1. Cook the Tapioca Pearls:
- Boil 4–5 cups of water.
- Add tapioca pearls and stir to avoid sticking.
- Cook for 10–15 minutes until translucent.
- Turn off the heat and let sit for 10 minutes.
- Rinse under cold water and drain.
2. Prepare the Cream Mixture:
- In a bowl, mix condensed milk, evaporated milk, and all-purpose cream.
- Stir until well blended.
3. Combine Ingredients:
- Add diced mangoes and cooked tapioca pearls to the cream.
- Mix gently until evenly combined.
4. Chill and Serve:
- Refrigerate for 1–2 hours.
- Serve cold and enjoy this creamy, refreshing Filipino dessert!