Spread coconut chips on a baking tray. Roast in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for 5-10 minutes.
Prepare tapioca according to package instructions until the beads are transparent. Drain the pearls and rinse with cold water.
Cut mangoes from the stone. Peel and chop the flesh. Puree the fruit flesh and coconut milk. Mix mango puree and tapioca beads. Wash basil, shake dry and pluck leaves from the stalks.
Arrange the mango puree in bowls. Sprinkle with coconut chips and garnish with basil.