Mango Sticky Oatmeal Delight

Nothing says sunshine quite like a bowl of mango sticky oatmeal. This breakfast borrows the flavor magic of Thai mango sticky rice and turns it into a cozy wholesome way to start your day. Sweet juicy mangoes meet creamy coconut oats for a tropical morning treat that tastes like dessert but fuels you for hours.

Made this for brunch the first time just to use up ripe mangoes but now it is a Saturday ritual my partner actually sets an alarm for it

Ingredients

• Full fat canned coconut milk: brings luscious creaminess and rich coconut flavor Use the thick creamy kind for best texture
• Granulated sugar or coconut sugar: a subtle sweetness pairing especially well with mango Taste your mango and adjust to preference
• Kosher salt: makes all the flavors pop opt for fine sea salt if you prefer
• Cornstarch: thickens the coconut sauce just slightly without making it gluey skip if you want it pourable
• Soy milk or water: thins the oats while keeping them creamy Choose unsweetened for balance
• Pure vanilla extract: rounds out the flavor profile a little goes a long way
• Rolled oats: the base for the sticky breakfast Use old fashioned oats for structure and texture
• Ground flaxseed: sneaks in extra fiber and omega 3s while helping oats fluff up
• Ataulfo mangoes: bright orange and buttery sweet at peak ripeness If unavailable try Kent or Champagne mangos
• Toasted sesame seeds or coconut flakes: for a delicate finish both add crunch and pretty presentation Choose unsweetened flakes for a less sugary bowl

Instructions

Make the Coconut Sauce:

Whisk full fat coconut milk sugar salt and cornstarch in a small saucepan Use a fork or small whisk to work out any lumps Gently heat over the lowest flame stirring constantly until the sugar dissolves and sauce slightly thickens In about two to three minutes you will notice a silky texture Turn off heat and set aside to keep warm

Prepare the Coconut Oats:

In the rinsed saucepan combine full fat coconut milk soy milk or water sugar vanilla and salt Keep heat on medium low whisk gently until the liquid comes to a small simmer Sprinkle in rolled oats and ground flaxseed Stir continuously scraping the bottom especially at the start oats can stick easily Simmer oats for about five minutes until they look creamy and most of the liquid is absorbed Remove from heat cover and let rest for one to two minutes for the oats to finish plumping

Assemble and Serve:

Spoon the coconut oats into bowls or wide plates Use a spatula to smooth and mound the oats neatly Top generously with freshly sliced ripe mango Drape the mango over the oats like fans Drizzle with warm coconut sauce letting it pool around the mangoes For extra crunch sprinkle on toasted coconut flakes or sesame seeds Serve right away to best enjoy the textures and temperatures

My favorite ingredient here is the coconut milk Every time I open a fresh can I get a little burst of tropical nostalgia I grew up making coconut treats with my grandma and this recipe always takes me there in just one spoonful

Storage Tips

This oatmeal is best the day of but leftovers keep covered in the fridge up to two days For the tastiest leftovers add a splash of soy milk and reheat slowly on the stove Gently stir while warming so the oats stay creamy and do not scorch Cold mango goes on after reheating never before

Ingredient Substitutions

No soy milk on hand Try almond milk oat milk or even just water For a nut free and lighter taste I lean towards oat milk Rolled oats are key but quick oats will work just expect a softer consistency If you cannot find ataulfo mangoes any ripe sweet mango will shine Use whatever is fragrant and yields slightly to gentle pressure

Serving Suggestions

Serve as a pretty breakfast for houseguests with an extra drizzle of coconut sauce and a sprinkle of toasted black sesame Want to make it dessert in summer Add some chilled coconut cream and a pinch of flaky salt My niece loves her bowl with a swirl of berry jam which adds a fruity color pop

Cultural and Historical Context

Mango sticky rice is a beloved Southeast Asian dessert known for its luscious coconut sticky rice and ripe mango combo This oatmeal version borrows those flavors and textures but makes it weekday friendly with oats in place of rice The sweet salty balance and creamy coconut sauce celebrate the spirit of the classic dish in a nourishing morning bowl

Seasonal Adaptations

In peak mango season use fresh local fruit for unbeatable aroma and juiciness In winter swap mango for poached pears or roasted pineapple slices Garnish with pomegranate arils or toasted pumpkin seeds for a holiday table look

Enjoy this as both breakfast and dessert for a nutrient-packed tropical start to your day. Try customizing with different fruits and crunchy toppings for endless variations.

Recipe FAQs

→ What type of mango works best?

Ripe ataulfo mangoes offer a sweet, creamy texture perfect for pairing with coconut oats.

→ Can I use regular oats instead of rolled?

Rolled oats yield a creamy consistency, but quick oats can be substituted with a shorter cooking time.

→ How do I make the coconut sauce smooth?

Whisk the ingredients well and gently heat until the sugar dissolves for a velvety, lump-free sauce.

→ Can non-dairy milk replace soy milk?

Yes, almond or oat milk works equally well and keeps the dish richly flavored and plant-based.

→ What toppings pair nicely?

Toasted sesame seeds or coconut flakes add texture, while extra mango enhances natural sweetness.