Vegan Mango Sticky Rice Bowls (Print version)

Tropical mango and sticky rice combined with creamy coconut for a vibrant breakfast bowl.

# What you’ll need:

→ Rice

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

→ Coconut Mixture

03 - 1 can (13.5 fluid ounces) 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

# Steps:

01 - Rinse the sticky rice under cold water until the water runs clear.
02 - Combine the rinsed rice and water in a 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 - In a small saucepan, combine coconut milk, maple syrup, and salt. Warm over medium heat until just steaming, without boiling.
04 - Reserve 0.5 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.

# Cooking tips:

01 -
  • It's naturally vegan and gluten-free, which means everyone at your table can actually enjoy it without asking questions.
  • The whole thing comes together in under an hour, but tastes like you've been planning it all week.
  • Sticky rice has this gentle, almost meditative quality—it fills you up without weighing you down.
02 -
  • If you skip the resting period after cooking the rice, you'll end up with something that tastes rushed and tastes nowhere near as creamy as it should be.
  • Mango ripeness is everything—an underripe mango tastes like sadness, but a perfectly ripe one transforms the whole bowl into something transcendent.
03 -
  • Don't skip the rinsing step on the rice—it's tedious but transforms the texture from gluey to silky in one simple gesture.
  • If your mango is slightly underripe, toss it with a tiny squeeze of lime juice after slicing; the acid tricks your palate into thinking it's sweeter and more complex than it actually is.
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