Soak the tapioca pearls in cold water for at least an hour prior cooking.

Drain well. Put in a big saucepan with 3 cups of water and bring to a boil. Lower the heat and cook for 10-15 minutes until the tapioca pearls are opaque and softened. Drain. Set aside.

In a large saucepan over low heat, combine the coconut milk, water and sugar. Cook, stirring constantly, for 5 minutes or until the sugar dissolves.

Add bananas to the saucepan and cook for another 5 minutes.

Add the cooked tapioca pearls and gently stir to combine. Cook for another 2 minutes.

Remove from the heat and set aside to cool and thicken.

Spoon into individual bowls, sprinkle with sesame seeds and top with mango slices. Enjoy!