Vegan Mango Sticky Rice Bowls (Print Version)

Sweet coconut sticky rice bowls with fresh mango and creamy coconut topping for a tropical morning.

# Components:

→ 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 & Topping

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

# Directions:

01 - Rinse the sticky rice under cold running water until the water runs clear, removing excess starch.
02 - In a medium saucepan, combine rinsed rice with 1 1/2 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15-20 minutes until water is fully absorbed and rice is tender. Remove from heat and keep covered for 10 minutes.
03 - While rice cooks, combine coconut milk, maple syrup, and sea salt in a small saucepan. Warm over medium heat until just steaming, stirring occasionally. Do not boil.
04 - Reserve 1/2 cup of the warmed coconut mixture. Pour remaining coconut mixture over 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 evenly among 4 serving bowls. Top each with sliced mango, drizzle with reserved coconut cream, sprinkle with toasted sesame seeds or coconut flakes, and garnish with fresh mint leaves.

# Expert Advice:

01 -
  • It's naturally vegan and gluten-free without tasting like you're missing anything—just pure, uncomplicated deliciousness.
  • The whole thing comes together in under an hour, making it perfect for weekend mornings when you actually have time to enjoy breakfast.
  • One bite tastes tropical and indulgent while actually being wholesome enough to fuel your entire morning.
02 -
  • The reserved coconut mixture is key—if you mix all of it into the rice, you'll have no cream left to drizzle, and the visual appeal and taste of that final layer of richness is what makes people think you spent hours on this.
  • Not all coconut milk is created equal; some brands are watery and separate, so I learned to buy the kind with the thick cream already at the top of the can and shake it well before opening.
03 -
  • Buy your mangoes a day or two before you plan to make this—they ripen beautifully on the counter, and you'll have better control over the timing.
  • If your sticky rice doesn't turn out creamy the first time, it's usually because you either didn't rinse it enough, or you cooked it too fast and the water evaporated before the grains could fully soften, so adjust your water level slightly next time.
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