Mango Sticky Porridge

Mango & Coconut: The Best Combo

When I was travelling in Thailand this year, I realized that Coconut and Mango pair up beautifully in all kinds of dishes.

Whether it is a savoury dish, like a mango curry, or a dessert…the sweetness of a juicy mango & the richness of coconut are simply one of the best tag teams out there.

So why colonize Mango Sticky Rice, one of the most famous Thai desserts out there, and transform it into a breakfast? There are two simple reasons: First, I am an oat addict, so I basically try to recreate every dish using oats, and secondly, it’s way more convenient. You don’t have to go through the pain of soaking and steaming glutinous rice, which in total takes multiple hours. If you don’t have much time on hand, and simply want to make a quick breakfast, using oats will speed up the process significantly.

How To Make Mango Sticky Porridge

The steps are pretty much the same as for the original dish (check out this recipe by one of the most authentic Thai chefs out there).

Soak the Oats

Use whole oats, as they will retain some of the texture, and you will end up with individual grains, instead of a slurry

Make the coconut syrup

Simply add good quality coconut milk to a pot, and heat it up with salt and sugar. Reserve some for later

Cook the oats

Add the soaked oats to the coconut syrup, and cook on medium heat until you reach your desired consistency. It should be quite thick and not fall off your spoon.

Prepare the Mango

Choosing the right mango is key in this dish. You want it to be quite ripe (you can tell if you can easily press into the skin). Peel and cut it into slices by holding the knife at a sharp angle.

Toppings

In another pot, heat the reserved coconut syrup, add salt and a slurry to thicken it up. Pour it over the porridge & mango, and finish with sesame seeds.

The Recipe

Mango Sticky Porridge

This is a much quicker, breakfast version of the most famous Thai dessert: Mango Sticky Rice. Elevate your porridge game with oats being cooked in a rich, sweet coconut syrup. Served with fresh mango, and a salty coconut slurry, this truly comes close to the traditional Southeast Asian dish.

Rezept drucken Pin Recipe

Vorbereitungszeit 10 Minuten Min.

Zubereitungszeit 10 Minuten Min.

Gesamtzeit 20 Minuten Min.

Portionen: 2

Gericht: Breakfast

Küche: Own Creation

Ingredients Method

Zutaten

  

• 160 g whole oats
• 300 ml coconut milk full fat
• 4 tablespoons sugar
• 2 teaspoons salt
• 1 tablespoon rice flour or corn starch
• 2 ripe mangos
• 2 tablespoons sesame seeds optional
• 2 tablespoons crispy mung beans optional

Method

 

1. In a bowl, add the oats, and fill with enough water to submerge the oats. Let them soak for 7-8 minutes.
2. In the meantime, combine coconut milk, sugar and one teaspoon of salt in a pot. Keeping it on medium heat, cook it until the mixture begins to bubble. Reserve 100ml of the mixture in a cup for later.
3. Add the oats and cook on medium heat until the porridge reaches a very thick consistency while stirring occasionally. In the meantime, peel and slice the mangos by holding the knife at a sharp angle. Place both on the designated plates.
4. In a small pot, heat up the reserved coconut syrup and make a slurry by combining the rice flour with a tablespoon of water. Reduce the heat to low, add the slurry with the remaining salt, and whisk until the mixture is quite thick. Pour it over the rice and the mango slices.
5. Sprinkle over a tablespoon of sesame seeds and crispy mung beans each.