Bring 6 cups of water in a large saucepan to a rolling boil over high heat.
Once the water is boiling, pour in the tapioca.
Lower the heat and maintain a simmer for 15 to 20 minutes or until the tapioca is translucent, stirring frequently to avoid sticking.
Pour the tapioca into a fine mesh sieve and run cold water over it to keep the balls from sticking.
Pour the coconut milk into the empty saucepan. Add the honey, vanilla and salt.
Bring the coconut milk to a boil over high heat, stirring occasionally to dissolve the honey and salt.
Turn off the heat and stir in the cooked tapioca.
Transfer the contents to a sealed storage container. Cover and chill in the refrigerator for at least 2 hours.
When you’re ready to serve, take the coconut sago out of the fridge and give it a stir in case there’s a thin layer of hardened fat on the top and cut up a mango.
Grab some glasses and layer the coconut sago and diced mango. Top with toasted coconut flakes and dig in!