In a medium saucepan, combine the tapioca pearls and coconut milk, allowing the pearls to soak for 5 minutes.

Place the saucepan over medium heat and cook, stirring occasionally, until the tapioca becomes translucent, about 15 minutes.

Lower the heat and mix in the honey, vanilla extract, and salt, stirring well to combine. Continue to simmer for 5 more minutes.

Remove from heat and let the pudding cool slightly before folding in the diced mango.

Transfer to individual serving dishes and chill in the refrigerator for at least 1 hour before serving.