Mango Milkmaid Tapioca Pudding

1.In a medium saucepan, bring 4 cups of water to a boil over medium-high heat.

2.Once boiling, add the tapioca pearls and a pinch of salt. Stir gently to prevent sticking.

3.Reduce heat to low and simmer for about 15-20 minutes, stirring occasionally, until the tapioca pearls become translucent and tender.

4.Remove from heat and drain the tapioca pearls in a fine mesh strainer. Rinse under cold water to stop the cooking process and set aside.

5.In the same saucepan, combine the sweetened condensed milk, whole milk, granulated sugar, and vanilla extract. Heat over low heat, stirring until the sugar dissolves and the mixture is warm, but not boiling.

6.Add the cooked tapioca pearls to the milk mixture and stir to combine. Cook for an additional 5 minutes on low heat, allowing the flavors to meld together.

7.Remove from heat and let the mixture cool to room temperature, then refrigerate for at least 2 hours until chilled.

8.To serve, divide the tapioca pudding into individual bowls or glasses. Top generously with diced ripe mangoes and garnish with fresh mint leaves.