Mango Sticky Rice Bowls (Printable Format)

Coconut-infused sticky rice with fresh mango and creamy coconut drizzle for a tropical morning treat.

# What's Needed:

→ Rice

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

→ Coconut Mixture

03 - 1 can (13.5 fl oz) full-fat coconut milk
04 - 0.25 cup maple syrup or agave nectar
05 - 0.25 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

# How To Make It:

01 - Rinse sticky rice under cold running water until the water runs clear, removing excess starch.
02 - Combine rinsed rice and 1.5 cups water in a medium 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 let stand covered for 10 minutes.
03 - In a small saucepan, combine coconut milk, maple syrup, and sea salt. Warm over medium heat until steaming, being careful not to boil.
04 - Reserve 0.5 cup coconut mixture for serving. Pour remaining coconut mixture over cooked rice and gently fold to combine. Cover and let sit for 10 minutes to allow rice to absorb coconut flavor.
05 - Divide coconut sticky rice among 4 bowls. Top each with sliced mango, drizzle with reserved coconut cream, and sprinkle with toasted sesame seeds or coconut flakes. Garnish with fresh mint leaves if desired.

# Expert Advice:

01 -
  • It takes barely 45 minutes total but tastes like you've been cooking all morning.
  • One bowl feels luxurious enough for a special breakfast but simple enough for a weekday ritual.
  • The coconut and mango combination hits every craving at once—creamy, fruity, naturally sweet, and somehow both grounding and uplifting.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when I got lazy and ended up with a gluey mess that tasted more like wallpaper paste than breakfast.
  • The reserved coconut cream makes all the difference; if you pour it all into the rice, you lose that luxurious drizzle moment, and the texture becomes one-note instead of offering different creamy layers.
03 -
  • Chill your reserved coconut cream before drizzling—it stays separate and glossy on top instead of running into the rice, giving you that photo-worthy presentation.
  • If you can't find glutinous rice, short-grain sushi rice works surprisingly well as a substitute, though the texture will be slightly less creamy.
Return