Vegan Mango Sticky Rice Bowls

One humid Bangkok morning, I watched a street vendor transform humble sticky rice into something transcendent by folding warm coconut into each grain like she was tucking in a child. Years later, I recreated that moment in my own kitchen, and it became the breakfast I crave when I need to feel transported without leaving home. The combination of sweet mango, silky coconut rice, and that impossible cream is pure comfort in a bowl.

I made these bowls for my sister after she mentioned craving something tropical and fresh, and watching her close her eyes on that first spoonful told me everything. There's something magical about feeding someone a breakfast that tastes like a vacation, especially when they're stuck in a gray city going through a rough patch. She asked for the recipe before she'd finished her bowl, which might be the highest compliment a cook can receive.

Ingredients

• Glutinous sticky rice: This isn't your everyday rice—it's the key to that creamy, almost custardy texture that makes the whole dish special.
• Full-fat coconut milk: Don't skimp here; the richness is what carries the entire flavor profile and creates that luxurious mouthfeel.
• Maple syrup or agave nectar: Either works beautifully, though I've found maple adds a subtle depth that pairs wonderfully with mango.
• Sea salt: Just a pinch to balance the sweetness and make the coconut flavor pop without tasting salty.
• Fresh ripe mangoes: Choose ones that yield slightly to pressure and smell fragrant; underripe mangoes will disappoint you here.
• Toasted sesame seeds or coconut flakes: A small touch that adds textural contrast and a whisper of nuttiness against all that softness.
• Fresh mint leaves: The optional garnish that transforms the bowl from delicious to memorable with its cooling brightness.

Instructions

Rinse your rice until the water runs clear:

Hold the rice under cold running water and stir it gently with your fingers, watching as the cloudy starch washes away. This step takes just a few minutes but makes a noticeable difference in the final texture.

Cook the rice low and slow:

Bring your water to a boil, then immediately drop the heat to low, cover, and let it simmer undisturbed for 15 to 20 minutes. Once the water disappears and the rice smells faintly sweet, let it sit covered for 10 minutes—this resting time is when the magic happens.

Warm your coconut mixture gently:

Combine coconut milk, sweetener, and salt in a small saucepan and let it warm through until it's steaming and fragrant, but don't let it bubble hard. You want it hot enough to infuse into the rice but gentle enough to preserve the coconut's silky richness.

Fold the coconut into warm rice:

Reserve half the mixture in a small bowl, then pour the rest over your hot rice and fold it in gently, like you're folding cake batter. Let this sit covered for 10 minutes so the grains drink in all that coconut goodness.

Assemble your bowls:

Divide the coconut sticky rice among bowls, arrange your mango slices on top in whatever pattern makes you happy, then drizzle with that reserved coconut cream. Finish with sesame seeds and mint if you have them, and serve while the rice is still warm.

Pinterest

There's a moment every time I make this when I'm stirring the warm coconut into the rice and the whole kitchen fills with that toasted, creamy smell that makes me understand why people travel thousands of miles just chasing flavors. That's when I know the breakfast is going to be exactly what someone needs.

Choosing Your Mango

The mango is the star here, so treat it with respect and choose ones that feel slightly yielding when you press them gently. A truly ripe mango should smell sweet and fragrant near the stem, and the flesh should be golden-yellow rather than greenish. If your mangoes are slightly underripe, they'll taste disappointingly watery and tart instead of that perfect balance of sweetness and tropical brightness.

The Texture Game

What makes this bowl work is the interplay between soft and structured textures—the yielding rice, the juicy mango, and then that tiny crunch from sesame seeds that wakes up your mouth. I learned this the hard way after making the bowl three times with no seeds or flakes, wondering why it felt slightly flat. A small handful of something toasted is genuinely the difference between a forgettable bowl and one worth making again.

Make-Ahead Wisdom and Storage

The sticky rice is best served warm or at room temperature on the day you make it, though leftovers keep beautifully in the refrigerator for three days. You can even warm it gently in a saucepan with a splash of water if you want to resurrect yesterday's breakfast on a rushed morning. The mango should always be fresh and sliced right before serving, as it can turn mushy if it sits too long in the moisture from the rice.

• Chill the reserved coconut cream in the fridge before drizzling if you want an extra layer of richness and contrast against the warm rice.
• Prep your mango the night before by peeling and pitting it, then store it in an airtight container until you're ready to slice and serve.
• Make a double batch of the coconut rice on Sunday and portion it into containers—breakfast sorted for half the week.

Pinterest

This breakfast bowl exists in that beautiful space where indulgence feels like self-care, and every spoonful reminds you that good food doesn't require complicated techniques. Make it for yourself on a morning when you need a little brightness.

Recipe FAQs

→ What type of rice works best?

Glutinous (sticky) rice is ideal for absorbing the coconut mixture, but short-grain sushi rice can be a substitute if unavailable.

→ Can I sweeten the coconut milk differently?

Yes, maple syrup is traditional, but coconut sugar or agave nectar can provide alternative natural sweetness.

→ How do I achieve the creamy coconut drizzle?

Reserve half of the warmed coconut milk mixture and chill it until it thickens slightly before drizzling over the mango and rice.

→ Are there optional toppings to enhance flavor?

Toasted sesame seeds or coconut flakes add texture, while fresh mint leaves offer a fragrant garnish.

→ What beverages pair well with this dish?

Herbal teas or jasmine tea complement the tropical flavors and provide a refreshing balance.