Thai Mango Sticky Rice Yogurt Bowl with Crispy Sesame Granola
A vibrant breakfast or dessert bowl layering creamy yogurt with Thai-inspired sticky jasmine rice, fresh mango, and a crispy sesame-coconut granola. Finished with toasted sesame seeds, lime zest, and a drizzle of sweetened coconut cream for authentic Thai flavor.
Steps
Before you start
- Read through the recipe—the granola and sticky rice both require cooling time
- If using canned coconut milk, shake well before opening to combine the cream and liquid
- Have all ingredients measured and ready before assembling the bowls
Make sticky rice base
- In a medium saucepan, combine the rinsed jasmine rice, coconut milk, sugar, and salt.
- Bring to a boil over medium-high heat, stirring occasionally (about 2–3 minutes).
- Once boiling, reduce heat to low, cover with a lid, and simmer gently for 15 minutes.
- The liquid should be almost entirely absorbed.
- Remove from heat, keep the lid on, and let the rice steam for 5 minutes.
- Fluff gently with a fork.
- Spread onto a plate or shallow dish to cool to room temperature (about 15 minutes).
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Ready when: Rice is tender, liquid is absorbed, and grains are fragrant and slightly sticky
Tip: Don't skip the rinsing step—it removes excess starch so the rice stays separate rather than mushy.
Toast sesame seeds
- While the rice cools, place the sesame seeds in a dry skillet over medium heat.
- Toast, stirring frequently, for 2–3 minutes until fragrant and lightly golden (watch closely, as they burn quickly).
- Transfer 2 tablespoons of the toasted sesame seeds to a small bowl for the topping and set aside.
- Leave the remaining sesame seeds in the pan.
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Ready when: Sesame seeds turn light golden and smell nutty
Tip: Toast sesame seeds separately first so they don't scorch during granola baking.
Prepare granola mixtureOven 325°F / 165°C
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine the rolled oats, toasted sesame seeds (all but the 2 tablespoons reserved), shredded coconut, honey, melted coconut oil, and salt.
- Mix until all oats and coconut are evenly coated.
- The mixture should look wet but clumpy.
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Ready when: All dry ingredients are coated with honey and oil
Tip: Mix thoroughly so the honey and oil coat everything evenly; dry patches will bake unevenly.
Bake granola until crispyOven 325°F / 165°C
- Spread the granola mixture in a single layer on a parchment-lined baking sheet.
- Bake at 325°F (160°C) for 20–25 minutes, stirring every 5–7 minutes to ensure even browning and prevent burning.
- The granola is ready when it's deep golden brown, looks mostly dry, and feels crispy (but will crisp up more as it cools).
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Ready when: Granola is deep golden brown, mostly dry, and crunchy when cooled slightly
Tip: Stir frequently in the last few minutes—sesame and coconut can brown quickly. Let cool completely on the baking sheet so it hardens.
Prepare coconut cream drizzle
- Open the can of coconut milk and carefully scoop the thick coconut cream from the top into a small saucepan.
- Mix in 2 tablespoons sugar and 1 teaspoon vanilla extract.
- Heat gently over low heat, stirring, just until the sugar dissolves and the cream is warm but not hot (about 2 minutes).
- Transfer to a small bowl and let cool slightly.
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Ready when: Sugar dissolves and cream is warm and pourable
Tip: Don't overheat—high heat can cause the coconut cream to split or become oily.
Toast sesame seeds for topping
- In a small dry skillet over medium heat, toast the reserved sesame seeds for the topping, stirring constantly, for 1–2 minutes until fragrant.
- This brightens their flavor.
- Transfer to a small bowl and set aside.
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Ready when: Sesame seeds are fragrant and slightly darker
Tip: Toast just before assembling so the seeds stay fresh and aromatic.
Slice and prep mango
- Peel the mangoes and slice the flesh from the pit.
- Cut into thin, even slices about ¼ inch (6 mm) thick.
- Arrange on a plate.
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Ready when: Mango is cleanly sliced and evenly sized
Tip: Use ripe but firm mangoes so they hold their shape; overripe fruit will fall apart.
Assemble the bowls
- Divide the Greek yogurt evenly among four bowls (about ½ cup / 125 g per bowl).
- Top each with a generous handful of cooled sticky jasmine rice (about ⅔ cup / 100 g loosely packed).
- Arrange mango slices on top of the rice.
- Drizzle each bowl with 2 tablespoons of the coconut cream mixture.
- Scatter about 3 tablespoons of the crispy sesame granola over the top.
- Finish with a pinch of toasted sesame seeds (about ½ teaspoon per bowl) and lime zest.
- Add torn mint or Thai basil if using.
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Ready when: Bowls are layered with yogurt, rice, mango, and toppings in an appealing order
Tip: Layer just before serving so the granola stays crispy and the mango slices don't weep.
Good to know
Tips
- Have all components cooled to room temperature or chilled before assembling—warm granola will soften from the yogurt and warm rice.
- For an extra flavor boost, add ½ teaspoon of cardamom or a pinch of cayenne to the sticky rice while it simmers.
- If the granola doesn't crisp up fully on cooling, return it to a 300°F (150°C) oven for 5 minutes.
- Toast the lime zest in a dry pan for 30 seconds just before serving to deepen its aromatic quality.
Make ahead
The sticky rice can be made 1 day ahead, covered, and stored in the refrigerator. Reheat gently over low heat with a splash of coconut milk, or serve chilled. The granola can be made up to 5 days ahead and stored in an airtight container at room temperature. Assemble the bowls just before serving for the best texture.
Storage & reheating
Store cooled granola in an airtight container at room temperature for up to 5 days. Store leftover sticky rice covered in the refrigerator for up to 3 days; reheat gently with a splash of coconut milk or serve chilled. Yogurt-rice bowls are best enjoyed fresh, but assembled bowls can be covered and refrigerated for up to 4 hours (granola may lose some crispness).
Substitutions
- plain full-fat Greek yogurt → plain labneh or thick coconut yogurt. Use the same quantity. Labneh is tangier and more Middle Eastern; coconut yogurt keeps the bowl all-vegan.
- jasmine rice → sweet glutinous rice (sticky rice). Traditional sticky rice will be even stickier and is the authentic choice. Rinse and cook the same way.
- rolled oats (old-fashioned) → chopped raw almonds, pecans, or walnuts. Use 1.5 cups (150 g) for a nut-based granola; increase baking time by 5 minutes.
- ripe but firm mango → fresh pineapple slices or papaya. Both pair beautifully with Thai flavors and sticky rice. Use the same quantity.
