cook spaghetti according to package directions.

whip cream and honey until sauce consistency. chill.

cook brown sugar in 3/4 cup water to form syrup. lower heat and add tapioca balls. stir for 2 mins then add vanilla and mangoes. cook for 2 more mins then let cool down.

plate spaghetti. pour cream sauce. top with mango-tapioca mix. serve chilled.

optional: garnish with mint leaves or drizzle with mint syrup.