4 cups unsweetened coconut water, plus more if needed
1/4 cup small tapioca pearls (1 1/2 ounces)
One 13.5-ounce can unsweetened coconut milk
1/2 cup mango juice or nectar
1 to 2 tablespoons coconut sugar, optional (see Cook's Note)
3 cups 1/2-inch mango cubes (from 4 to 5 medium-firm ripe Honey mangoes)
1 1/2 cups pomelo pulp
If mangoes are in season and your mango juice or nectar is particularly sweet, you may not need the coconut sugar.