Mango and coconut rice bowl recipe with lime, ginger and mint

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This breakfast recipe created by Jane and Myles Lamberth is delicious, but requires a little planning. You'll need to start making it the day before you want to eat it

Mango Coconut Rice Bowl

This beautiful breakfast bowl really is a taste of summer. It’s packed with nutrients – ginger, lime, mango and ginger – and it’s both vegan and dairy-free.



  • Short grain brown rice 160g
  • Coconut milk 2 tins, leave in the fridge overnight
  • Honey (or agave syrup if you're vegan) 1 tbsp
  • Mango 2, cut into strips
  • fresh ginger a thumb, grated finely
  • Lime 1, zest
  • Mint leaves ripped
  • Lime wedge to garnish
  • Coconut flakes
  • Coconut granola


  • Step 1

    Start the night before by soaking the rice in a pan of water – this yields a better texture once cooked. Leave the tins of coconut milk in the fridge – the low temperature separates the coconut water from the thick coconut cream.

  • Step 2

    Drain the soaked rice, rinse away any excess starch and cook according to packet guidelines – usually around 20 minutes in boiling water.

  • Step 3

    Cool down after cooking, by running cold water over the rice or by spreading out onto a roasting tin.

  • Step 4

    Open up the coconut tins and scoop out the creamy stuff, saving the watery liquid for your next smoothie or curry. Fold the thick coconut cream into the rice, and add honey, lime zest and ginger to form a porridge consistency. If the rice is warm the coconut cream will melt, so make sure the rice is cold.

  • Step 5

    Taste and maybe add a pinch of salt or more honey/sweetener.

  • Step 6

    Serve in a deep noodle bowl, topped with sliced mango, seeds and nuts, ripped mint and a lime wedge. Finish with a drizzle of honey and a scattering of coconut flakes. The rice should keep for several days. Enjoy!

Good Vibes Cookbook by Jane and Myles Lamberth

Recipes from the Good Vibes Cookbook by Jane and Myles Lamberth, published by Orca Publications, priced £17.99.