This began as an ordinary experimental breakfast, but once Oliver and I had each taken a bite of it, I was running for my camera so I could share it with you all.
I’ve always had kind of a sticky relationship with mango. (Ha.) One day we’d be doing just fine, but then another day I’d eat one and think it had a funny taste. This made me pretty hesitant to try things with mango because, though they always sounded delicious, I was always afraid that the mango would be a weird one. Does anyone else think mangoes are unpredictable, or is that just me?
Enter mango sticky rice. Just when I’d nearly given up on my relationship with mango, convinced that it would always be trying to play with my heart and confuse me about who it truly was, Oliver introduced me to one of his favorite desserts. I was hesitant to step in because I knew the mango would be there, but I decided to give it a chance before I completely broke things off with the fruit.
Y’all. If you’ve never had mango sticky rice, find yourself a Thai restaurant and fix that ASAP. I love a good fruit cobbler, and it’s a similar combination of flavors, but fruit cobbler has nothing on mango sticky rice. I never would have thought to throw fresh mango on top of sticky, sweet, coconut milk-covered rice, but kudos to the person who did because it is seriously delightful.
Now that you know how I feel about that, imagine my elation this morning when after taking his first bite of my mango oatmeal, Oliver said, “So, is this like the oatmeal version of mango sticky rice?” Um, YES. In my little breakfast experiment, I had inadvertently paid homage to one of our favorite desserts. It was all there–the mango, the sticky texture, the creamy coconut flavor–except with oatmeal instead of rice. Jackpot.
It’s been a lovely morning around here, y’all. Aside from the oatmeal, I’ve been enjoying a little time in Scripture and some sunshine coming in the window! What are you smiling about this morning?
Mango Coconut Oatmeal
- 1 3/4 cup water
- pinch of salt
- 1 cup old-fashioned oats
- 2 tbsp brown sugar
- 1 1/2 tsp chia seeds
- 1/2 tsp cinnamon
- 1 mango, diced
- 2 tbsp coconut flakes or coconut chips
- 1/4 cup coconut milk (I used a coconut+almond blend because it’s what I had on hand, but straight coconut would also be great.)
- Bring water and salt to a boil.
- Add oats, brown sugar, cinnamon, and chia seeds and reduce to medium heat. Cook for 4-5 minutes.
- Serve topped with mango, coconut, and coconut milk. We had enough for two bowls.