Save to Pinterest Experience a vibrant, tropical morning with these Vegan Mango Sticky Rice Breakfast Bowls. This dish features sweet, coconut-infused sticky rice paired with juicy fresh mango and a luscious coconut cream drizzle, offering a nourishing and flavorful start to your day.
Save to Pinterest This Thai-inspired breakfast bowl is not only visually stunning but also incredibly satisfying. The warmth of the rice combined with the cool, fresh fruit makes it a delightful choice for anyone looking for a wholesome and easy-to-make breakfast.
Ingredients
- Rice: 1 cup glutinous (sticky) rice, 1 1/2 cups water
- Coconut Mixture: 1 (13.5 oz / 400 ml) can full-fat coconut milk, 1/4 cup maple syrup or agave nectar, 1/4 teaspoon sea salt
- Fruit & Topping: 2 large ripe mangoes (peeled, pitted, and sliced), 2 tablespoons toasted sesame seeds or coconut flakes (optional), fresh mint leaves (optional, for garnish)
Instructions
- Step 1
- Rinse the sticky rice under cold water until the water runs clear.
- Step 2
- Combine the rinsed rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until water is absorbed and rice is tender. Remove from heat and keep covered for 10 minutes.
- Step 3
- While the rice cooks, in a small saucepan, combine coconut milk, maple syrup, and salt. Warm over medium heat until just steaming (do not boil).
- Step 4
- 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.
- Step 5
- To serve, 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.
Zusatztipps für die Zubereitung
For extra creaminess, you can chill the reserved coconut mixture in the refrigerator before drizzling it over your warm breakfast bowls. Ensure you use full-fat coconut milk to achieve the traditional luscious texture of the sauce.
Varianten und Anpassungen
If glutinous rice is unavailable, you can use short-grain sushi rice as an alternative. For a deeper, richer flavor profile, substitute the maple syrup with coconut sugar. Both adjustments maintain the vegan and gluten-free nature of the recipe.
Serviervorschläge
Garnish your bowls with fresh mint leaves and toasted sesame seeds for added color and crunch. This tropical breakfast pairs exceptionally well with a warm cup of herbal or jasmine tea.
Save to Pinterest Bring a taste of the islands to your kitchen with this easy and delicious breakfast. Whether you are prepping for a busy week or enjoying a slow weekend morning, these mango sticky rice bowls are sure to become a favorite part of your routine.
Common Recipe Questions
- → Can I make this ahead of time?
Yes, prepare the coconut sticky rice up to 2 days in advance and store in the refrigerator. Warm gently before serving and add fresh mango and toppings just before eating.
- → What type of rice works best?
Glutinous or sticky rice delivers the authentic chewy texture. Short-grain sushi rice makes an acceptable substitute if sticky rice isn't available at your local market.
- → Is this bowl naturally sweetened?
The sweetness comes from maple syrup or agave nectar combined with naturally ripe mangoes. Adjust the sweetener amount based on your preference and mango sweetness.
- → How do I store leftovers?
Keep the cooked rice and coconut sauce separate from fresh mango. Store in airtight containers in the refrigerator for up to 3 days. Reheat the rice with a splash of coconut milk.
- → Can I use frozen mango?
Frozen mango works in a pinch, though fresh provides better texture and flavor. Thaw frozen mango completely and pat dry before topping the bowls.
- → What other fruits pair well?
Pineapple, sliced peaches, or fresh berries complement the coconut sticky rice beautifully. Choose fruits that balance the creaminess with bright acidity.