Mango sticky oats

Ingredients (Serves 2–3)

Sticky Mango-Oats

1. 1 cup rolled oats (about 80–100 g)
2. 1 can (400 ml) coconut milk (full-fat for best creaminess)
3. 2–4 tbsp maple syrup or brown sugar (to taste)
4. 1–2 tsp vanilla extract (optional)
5. Pinch of salt
6. 2–3 tbsp grated beetroot (very finely grated; optional but recommended for flavour depth)
7. 1–2 tbsp vegan butter (or vegan margarine), for richness

Mango Topping

1. 1–2 ripe mangos, diced (about 1.5–2 cups)
2. Optional: 1 tsp lime juice (brightens flavour)

To Finish (Optional but great)

1. Toasted coconut flakes
2. Sesame seeds (or chopped nuts)
3. Extra mango on top

Method (Step-by-step)

1. Grate & prep beetroot
2. Peel and finely grate the beetroot. (Very small pieces blend in better.)
3. Make the coconut sticky base
4. In a saucepan, add:
5. coconut milk
6. oats
7. maple syrup (start with 2 tbsp)
8. salt
9. vanilla (if using)
10. grated beetroot
11. Bring to a gentle simmer over medium heat, then reduce to low.
12. Cook until thick and “sticky”
13. Stir frequently so it doesn’t stick to the bottom.
14. Simmer 10–15 minutes until the mixture becomes thick, creamy, and oats look soft.
15. If it’s too thick: add a splash of coconut milk or water.
16. If it’s too loose: simmer 2–5 minutes more.
17. Add vegan butter for flavour
18. Turn off heat.
19. Stir in vegan butter until melted and the mixture looks glossy and rich.
20. Rest briefly
21. Let it sit 2–3 minutes (it thickens as it rests).
22. Prepare mango
23. Dice mango and toss with lime juice (optional).
24. Serve
25. Spoon sticky oats into bowls.
26. Top generously with mango.
27. Add toasted coconut flakes if desired.

Calories & Nutrition (Estimate)

Because brands and exact amounts vary, this is an approximate nutrition estimate based on:

1. 1 cup dry rolled oats (~90 g)
2. 400 ml coconut milk (full-fat)
3. 2 tbsp maple syrup
4. 1 tbsp vegan butter
5. ~1.5 cups mango

Per Serving (Assuming 3 servings total)

If you split into 2 larger servings, the calories per bowl would be higher (roughly +25–35%).

Quick Tips (to make it taste like mango sticky rice)

1. Use full-fat coconut milk for the “sticky” dessert feel.
2. Add beetroot in small amounts—enough for earthy depth + color, not enough to taste “beet-y.”
3. Let the oats rest after cooking to thicken further.
4. Adjust sweetness: mango ripeness varies a lot.