Vegan Mango Sticky Rice Bowls (Printer-Friendly)

A tropical breakfast featuring mango, sticky rice, and a coconut cream drizzle for a fresh start.

# What You'll Need:

→ Rice

01 - 1 cup glutinous sticky rice
02 - 1 1/2 cups water

→ Coconut Mixture

03 - 1 can (13.5 fl oz) full-fat coconut milk
04 - 1/4 cup maple syrup or agave nectar
05 - 1/4 teaspoon sea salt

→ Fruit & Toppings

06 - 2 large ripe mangoes, peeled, pitted, and sliced
07 - 2 tablespoons toasted sesame seeds or coconut flakes (optional)
08 - Fresh mint leaves (optional, for garnish)

# How To Make It:

01 - Rinse the sticky rice under cold running water until the water runs clear to remove excess starch.
02 - Combine the rinsed rice and water in a medium 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 - While the rice cooks, combine coconut milk, maple syrup, and sea salt in a small saucepan. Warm over medium heat until steaming, being careful not to boil.
04 - Reserve 1/2 cup of the coconut mixture for serving. Pour the remaining coconut mixture over the cooked rice and gently fold to combine. Cover and let sit for 10 minutes to allow the rice to absorb the coconut flavor.
05 - Divide the coconut sticky rice among 4 serving bowls. Top with sliced mango, drizzle with reserved coconut cream, sprinkle with toasted sesame seeds or coconut flakes, and garnish with fresh mint leaves if desired.

# Expert Suggestions:

01 -
  • It's naturally vegan and gluten-free without tasting like you're missing anything.
  • The whole thing comes together in under an hour, making it perfect for weekend mornings when you actually have time to breathe.
  • One bowl tastes like a mini vacation without leaving your kitchen.
02 -
  • The reserved coconut cream is essential—drizzling it at the end adds richness and prevents the sticky rice from drying out as it cools.
  • Don't skip rinsing the sticky rice; I learned this the hard way when I made it once with un-rinsed rice and ended up with a gluey, unpleasant mess instead of creamy clouds.
03 -
  • If glutinous rice isn't available at your regular store, Asian markets almost always stock it, and it keeps indefinitely in the pantry for future tropical mornings.
  • Make a double batch of the coconut mixture and store it in the fridge for up to five days—you'll have instant creamy rice ready whenever the craving hits.
Go Back