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If you’ve had Thai mango sticky rice, you know how addictive the combination of creamy coconut, sweet mango, and tender rice can be. This Mango Sticky Rice Oatmeal takes those flavors and turns them into a breakfast bowl just as satisfying but more practical for a weekday morning.
Instead of glutinous rice, we use rolled oats cooked in coconut milk until thick and creamy. The oats are sweetened with sugar and a touch of vanilla, then topped with sliced fresh mango, a drizzle of sweetened coconut sauce, and toasted sesame seeds. It tastes like dessert but is a fiber-rich breakfast that will keep you full all morning.
The secret to making this taste like the real thing is the coconut sauce. It is made with coconut milk, sugar, and a touch of cornstarch to thicken it into the glossy, pourable consistency of traditional mango sticky rice. Don’t skip it because it pulls the whole dish together.
Table of Contents
Why You’ll Love This Recipe
- Tastes like Thai mango sticky rice. All the flavors you love from the classic dessert, but in breakfast form.
- Creamy coconut oats. Cooking the oats in coconut milk instead of water makes them incredibly rich and satisfying.
- The coconut sauce makes it special. That sweetened, slightly thickened coconut drizzle is what takes this from regular oatmeal to something really memorable.
- Ready in 15 minutes. Much faster than making traditional sticky rice and perfect for busy mornings.
Ingredients Needed
For the Oatmeal:
- Rolled oats – Old-fashioned rolled oats work best. Quick oats get too mushy, and steel-cut oats take too long.
- Full-fat coconut milk – Use canned, not the carton. This is what makes the oatmeal creamy and rich.
- Water – Thins the coconut milk slightly to keep the oatmeal from being too heavy.
- Granulated sugar – To keep it vegan, opt for organic cane sugar. Start with 2 tablespoons and add more as needed.
- Salt – Balances the sweetness and enhances flavor.
- Vanilla extract – Adds warmth and depth.
For the Coconut Sauce:
- Full-fat coconut milk – Again, use canned for the richest flavor.
- Granulated cane sugar – Sweetens the coconut sauce.
- Salt – Just a pinch to balance the sweetness.
- Cornstarch and water – Creates a slurry that thickens the sauce to the classic sticky rice consistency. Don’t skip this.
For the Toppings:
- Ripe Ataulfo mangoes – Also called champagne mangoes. They’re creamy, sweet, and closest to the Nam Dok Mai mangoes used in traditional Thai sticky rice.
- Toasted sesame seeds – Add a nutty crunch and authentic finishing touch.
Equipment Needed
- Small saucepan (for oatmeal)
- Small saucepan (for coconut sauce)
- Whisk
- Knife and cutting board (for mango)
- Serving bowls
Tips for the Best Results
- Use full-fat canned coconut milk. The carton variety is too watery and does not deliver the rich, creamy texture you want.
- Do not let it boil. Keep the heat at medium-low and stir frequently. Boiling can cause the coconut milk to separate.
- Ataulfo mangoes are worth seeking out. They’re the small yellow mangoes with incredibly creamy, sweet flesh. They taste closest to traditional Thai mangoes.
- Make the cornstarch slurry. Thickening the coconut sauce makes this taste like the real thing, not oatmeal with coconut milk poured on top.
- Serve immediately. This is best enjoyed fresh and warm with cold mango on top.
Serving Suggestions
- Classic presentation: Divide the oatmeal between bowls, top with prettily arranged mango slices, drizzle with coconut sauce, and sprinkle with sesame seeds.
- Add crunch – Top with toasted coconut flakes or crushed peanuts for extra texture.
- Extra fruit – Add sliced strawberries or passion fruit for more tropical flavor.
- Make it a parfait – Layer the oatmeal, mango, and coconut sauce in a glass for a beautiful presentation.
Storage Instructions
- Oatmeal: Store leftover oatmeal in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of coconut milk or water to restore creaminess.
- Coconut sauce: Store separately in an airtight container for up to 5 days. Reheat gently before drizzling.
- Mango: Store sliced mango separately for up to 2 days. It’s best to slice fresh mango right before serving.
- Not freezer-friendly: The texture of the oatmeal and coconut sauce doesn’t hold up well to freezing.
Recipe FAQs
Quick oats will work, but they’ll be mushier. Rolled oats give you the best texture that’s closest to sticky rice.
Any ripe, sweet mango works. Look for mangoes that give slightly when pressed and smell sweet at the stem end.
You can, but it really makes the dish. The sauce is what gives you that authentic mango sticky rice experience.
You can, but it won’t be as rich and creamy. Full-fat is really worth it here.
The flavors are very similar! The main difference is texture since oats are softer than glutinous rice, but the coconut-mango-sesame combination captures the essence of the classic dessert.
Craving More Oatmeal Recipes?
If you make this Mango Sticky Rice Oatmeal, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.
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Mango Sticky Rice Oatmeal
- Total Time: 15 minutes
- Yield: 2 Servings 1x
- Diet: Vegan
Description
This mango sticky rice oatmeal transforms the classic Thai dessert into a creamy, fiber-rich breakfast. Coconut milk oats topped with sweet mango, coconut sauce, and sesame seeds.
Ingredients
For the Oatmeal:
- 2 cups rolled oats
- 2 cups full-fat coconut milk
- 1 cup water
- 2–4 tablespoons granulated sugar, to taste
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the Coconut Sauce:
- 1 cup full-fat coconut milk
- 2 tablespoons granulated cane sugar
- ⅛ teaspoon salt
- 2 teaspoons cornstarch + 2 tablespoons water (for thickening)
For the Toppings:
- 2 ripe Ataulfo mangoes, peeled and sliced
- 2 teaspoons toasted sesame seeds
Instructions
- Cook the oats. Add the rolled oats, full-fat coconut milk, and water to a small saucepan over medium heat. Stir to combine and bring to a gentle simmer.
- Sweeten and season. Stir in sugar and salt. Reduce the heat to medium-low and cook, stirring frequently, for about 5 minutes or until the oats are thick and creamy. Be careful not to let the mixture boil. Remove from heat and mix in the vanilla extract.
- Make the coconut sauce. In a small saucepan, heat the full-fat coconut milk, sugar, and salt over medium heat, stirring until the sugar dissolves. Do not boil. In a small bowl, whisk together cornstarch and water to form a slurry. Stir the slurry into the sauce and cook until the sauce thickens slightly. Remove from heat.
- Assemble and serve. Divide the oatmeal between two bowls. Top with sliced mango, a generous drizzle of the coconut sauce, and a sprinkle of toasted sesame seeds. Serve immediately and enjoy!
Notes
- Use full-fat canned coconut milk (not the carton kind) for the richest flavor.
- Ataulfo mangoes (champagne mangoes) are the best choice. They’re creamy, sweet, and closest in flavor to the Nam Dok Mai mangoes used in traditional Thai sticky rice.
- Don’t skip the coconut sauce! The cornstarch-thickened coconut sauce is what makes this taste like the real thing.
- Vegan sugar: Opt for organic cane sugar to ensure it’s vegan.
- Storage: Store oatmeal and coconut sauce separately in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Category: Breakfast
- Method: Stove Top
- Cuisine: Thai
