Vegan Mango Sticky Rice Bowls (Printable)

Sweet mango and creamy coconut sticky rice come together in a vibrant tropical bowl.

# What You Need:

→ Rice

01 - 1 cup glutinous sticky rice
02 - 1.5 cups water

→ Coconut Mixture

03 - 1 can (13.5 oz) full-fat coconut milk
04 - 0.25 cup maple syrup or agave nectar
05 - 0.25 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

# How-To:

01 - Rinse the sticky rice under cold running water until the water runs completely clear, removing excess starch.
02 - In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 15 to 20 minutes until all water is absorbed and rice is tender. Remove from heat and allow to rest, covered, for 10 minutes.
03 - While the rice cooks, combine coconut milk, maple syrup, and sea salt in a small saucepan. Warm over medium heat until steaming, stirring occasionally. Do not bring to a boil.
04 - Reserve 0.5 cup of the warm coconut mixture for serving. Pour the remaining coconut mixture over the cooked rice and gently fold together using a rice paddle or spatula. Cover and let sit for 10 minutes to allow the rice to fully absorb the coconut flavors.
05 - Divide the coconut sticky rice evenly among 4 serving bowls. Top each bowl with sliced fresh mango, drizzle with the reserved coconut cream, and sprinkle with toasted sesame seeds or coconut flakes. Garnish with fresh mint leaves if desired.

# Expert Hacks:

01 -
  • It tastes like a Thai dessert but feels totally acceptable to eat for breakfast without guilt.
  • Completely plant-based yet so creamy and indulgent you won't miss anything at all.
  • Ready in under an hour, which means you can serve something restaurant-worthy on a random Tuesday morning.
02 -
  • Don't skip the resting time after cooking; those 10 minutes are when the rice transforms from cooked to luxuriously tender.
  • Reserve your coconut mixture before folding—this is the difference between a good bowl and one that tastes like a spoonful of a tropical dream.
03 -
  • If you can only find lite coconut milk, use two cans and let the liquid reduce gently on the stove until it's thicker and richer.
  • Swap the maple syrup for coconut sugar if you want a deeper, more complex sweetness that tastes like you've been cooking Thai food forever.
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