Vegan Mango Sticky Rice Bowls (Printer View)

Tropical breakfast bowls with sweet coconut sticky rice, fresh mango slices, and creamy coconut drizzle. Perfect nourishing start to your day.

# Components:

→ Rice

01 - 1 cup glutinous sticky rice
02 - 1 1/2 cups water

→ Coconut Mixture

03 - 1 can (13.5 oz) full-fat coconut milk
04 - 1/4 cup maple syrup or agave nectar
05 - 1/4 teaspoon sea salt

→ Fruit and Toppings

06 - 2 large ripe mangoes, peeled, pitted, and sliced
07 - 2 tablespoons toasted sesame seeds or coconut flakes, optional
08 - Fresh mint leaves for garnish, optional

# Method:

01 - Rinse the sticky rice under cold water until the water runs clear to remove excess starch.
02 - Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes until water is absorbed and rice is tender. Remove from heat and keep covered for 10 minutes.
03 - While the rice cooks, combine coconut milk, maple syrup, and salt in a small saucepan. Warm over medium heat until just steaming, being careful not to boil.
04 - Reserve 1/2 cup of the coconut mixture for serving. Pour the remaining coconut mixture over the cooked rice and gently fold to combine. Let sit, covered, for 10 minutes to allow the rice to absorb the coconut flavor.
05 - Divide the coconut sticky rice among 4 bowls. Top with sliced mango, drizzle with reserved coconut cream, and sprinkle with toasted sesame seeds or coconut flakes. Garnish with mint leaves if desired.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-quality, but comes together faster than your usual morning routine.
  • The sticky rice soaks up coconut flavor like a dream, turning breakfast into something genuinely craveable instead of obligatory.
  • One bowl manages to be creamy, fruity, and refreshing all at once—proof that vegan breakfasts don't mean sacrifice.
02 -
  • Don't skip the resting period after cooking—I learned this the hard way when I tried to rush and ended up with rice that was technically cooked but tasted somehow incomplete.
  • Reserving half the coconut cream before folding is the difference between a good bowl and one that makes you wonder why you're eating something this good for breakfast.
03 -
  • Chill your reserved coconut cream in the fridge while you eat—it becomes thicker and more luxurious, like drizzling warm rice with cool silk.
  • Toast your own sesame seeds in a dry pan for two minutes before sprinkling; the difference in flavor between raw and toasted is genuinely shocking.
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