Save My first encounter with mango sticky rice came during a sweltering afternoon when a friend brought me a container of this tropical treasure, still warm from her kitchen. One spoonful transported me completely—the rice was impossibly creamy, the mango so perfectly ripe it melted on my tongue, and that coconut drizzle made everything feel like a warm hug. I spent weeks trying to recreate it at home, fumbling through sticky rice temperatures and coconut ratios until it finally clicked. This vegan version became my breakthrough, proof that you don't need tradition to capture pure comfort.
I made this for my cousin's family gathering on a lazy summer Sunday, and watching their faces when they tasted it was worth every minute of prep. The kids devoured their bowls within seconds, and I caught my aunt sneaking back into the kitchen for thirds. That's when I realized this bowl had quietly become our family's secret weapon—the recipe we pull out whenever we want to make someone feel celebrated without spending hours in the kitchen.
Ingredients
- Glutinous sticky rice: The backbone of this dish—seek it out at Asian markets or online because regular rice simply won't give you that tender, clingy texture that makes each bite feel luxurious.
- Full-fat coconut milk: Don't reach for the lite version here; you need those fats to create the silky richness that makes this bowl sing.
- Maple syrup or agave nectar: Either works beautifully, though I've learned maple adds a subtle depth that pairs gorgeously with the mango.
- Sea salt: Just a whisper brings out the sweetness and prevents the bowl from tasting flat.
- Ripe mangoes: This is your moment to be picky—look for mangoes that yield gently to pressure and smell like summer itself.
- Toasted sesame seeds or coconut flakes: Optional but honestly, they add a textural contrast that transforms the bowl from good to unforgettable.
Instructions
- Rinse your rice until the water runs clear:
- This removes excess starch and prevents gumminess—I learned this the messy way after my first batch turned into cement. You'll know you're done when the water looks practically transparent.
- Cook the rice low and steady:
- Bring water and rice to a boil, then drop the heat and cover tightly. Let it simmer for 15–20 minutes while you handle the coconut mixture.
- Warm the coconut mixture with intention:
- Combine coconut milk, sweetener, and salt in a small saucepan and warm over medium heat until it's steaming but definitely not boiling. You're coaxing the flavors together, not cooking them.
- Reserve some coconut cream before mixing:
- Pour half aside for drizzling later, then gently fold the rest into the finished rice while it's still warm. This step is where the magic happens—the hot rice drinks in that coconut flavor like it's been waiting for it.
- Let the rice rest and absorb:
- Cover and give it 10 minutes to settle. This pause lets everything meld into something that feels intentional and complete.
- Assemble with grace:
- Divide the sticky rice among bowls, arrange mango slices on top, and drizzle with your reserved coconut cream. Finish with sesame seeds or coconut flakes and a whisper of mint if you're feeling fancy.
Save There's something magical about serving this bowl to someone on a difficult morning—suddenly the day feels a little softer, a little more possible. It became my go-to breakfast for when I needed to remind myself that some mornings deserve to taste like vacation.
Why This Bowl Works as Breakfast
Traditionally, sticky rice is a dessert, but I've discovered it makes a surprisingly grounding breakfast. The combination of carbohydrates from the rice and natural sugars from the mango keeps you satisfied without the crash that sometimes follows sweeter morning options. The coconut adds healthy fats that slow digestion and keep you energized through mid-morning, and somehow, eating something this celebratory at 8 AM changes your entire outlook on the day.
Managing Ripeness and Storage
The biggest variable in this recipe is mango readiness, and I've learned to embrace this rather than fight it. A mango that's just barely ripe will work fine but won't give you that buttery texture, while one that's overripe might get mushy when you slice it. I time my grocery shopping so mangoes are at their peak on serving day, or I'll prep them a few hours ahead and keep them in the fridge until assembly time.
Customizing Your Bowl
Once you've mastered the basic version, this bowl becomes your blank canvas for seasonal tweaks and personal preferences. I've topped mine with fresh berries in cooler months, swapped the mango for fresh pineapple when that's what's calling me, and even drizzled a little coconut caramel over the top when I'm feeling decadent. The sticky rice foundation is so versatile that it welcomes almost any fruit and topping you dream up.
- Try fresh berries, sliced peaches, or fresh passion fruit if you can't find perfect mangoes.
- A drizzle of coconut caramel or even a sprinkle of cardamom transforms the bowl into something entirely new.
- This bowl is happiest served warm or at room temperature, never cold from the refrigerator.
Save This bowl represents everything I love about cooking for myself and others—it's simple enough to make on a random Tuesday but feels celebratory enough for special mornings. Once you've made it once, you'll find yourself returning to it again and again.
Recipe Questions
- → Can I prepare the sticky rice ahead of time?
Yes, you can cook the coconut sticky rice up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently with a splash of coconut milk before serving. The reserved coconut cream should be kept separate and added just before eating.
- → What's the best type of mango to use?
Ataulfo (honey) or Manila mangoes work beautifully due to their creamy texture and sweet flavor. When perfectly ripe, they should yield slightly to gentle pressure and have a fruity aroma at the stem end.
- → Is glutinous rice the same as regular white rice?
No, glutinous rice (also called sticky rice or sweet rice) is a different variety that becomes chewy and clumps together when cooked. Short-grain sushi rice can be substituted in a pinch, though the texture will be slightly less sticky.
- → Can I make this without added sweeteners?
Absolutely. The mango provides natural sweetness, so you can reduce or omit the maple syrup entirely. Simply taste the coconut mixture as it warms and adjust to your preference.
- → How do I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice gently and add fresh mango slices when serving, as cut mango doesn't keep well and can become mushy.
- → Can I use other fruits besides mango?
While mango is traditional, you can substitute with sliced peaches, pineapple, or berries during different seasons. The creamy coconut rice pairs well with most tropical or stone fruits.