Can I use quick oats?

Quick oats will work, but they'll be mushier. Rolled oats give you the best texture that's closest to sticky rice.

What if I can't find Ataulfo mangoes?

Any ripe, sweet mango works. Look for mangoes that give slightly when pressed and smell sweet at the stem end.

Can I skip the coconut sauce?

You can, but it really makes the dish. The sauce is what gives you that authentic mango sticky rice experience.

Can I make this with light coconut milk?

You can, but it won't be as rich and creamy. Full-fat is really worth it here.

Is this actually like mango sticky rice?

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.

Mango Sticky Rice Oatmeal

Name: Mango Sticky Rice Oatmeal
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Thai
Ingredients: 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; 1 cup full-fat coconut milk; 2 tablespoons granulated cane sugar; ⅛ teaspoon salt; 2 teaspoons cornstarch + 2 tablespoons water (for thickening); 2 ripe Ataulfo mangoes, peeled and sliced; 2 teaspoons toasted sesame seeds

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

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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