A creamy breakfast, like this vegan carrot almond pudding, offers a soothing start to the day. Here’s another breakfast worth waking up to: a vegan mango coconut congee. Saffron strands and cardamom weave a delicious interplay of fragrance and textures through this rice pudding cooked with a coconut mango sauce. This is also a nourishing breakfast, with the goodness of the coconut, mango and rice. There are just six ingredients in this recipe, and it couldn’t be easier to make. Try it, and your tummy and tastebuds will thank you.
What is congee?
A congee (also called jook) is a rice pudding eaten in China and other parts of Asia, including Indonesia, Japan, Korea, Cambodia, Burma, the Philippines and more. It goes by different names in the various countries, and at its very basic it is a simple dish of plain rice boiled in water until the rice grains are really soft. It is usually eaten for breakfast. In India, a watery rice gruel called kanji, or pej as I knew it growing up, is often offered up as a meal for the ailing because it is soothing and easy to digest. I didn’t love pej because it was so bland, but a dash of lime pickle made it quite tasty. My sweet breakfast congee is a world apart from these traditional versions of congee and kanji, although it’s also rather simple and definitely soothing. Check to get new recipe updates by email.
Why you’ll love this vegan mango coconut congee
It is vibrant and delicious. The mango adds so much amazing flavor to this rice pudding and makes it even healthier because mango is such a health star. Cardamom and saffron add so much flavor and amazing fragrance. It’s comforting for any time of day. A warm bowl of congee is a great way to start your day. But I also can’t think of a better meal to punctuate a dreary day, or end it. This congee makes a great dessert as well. It needs just six ingredients, and one pot. It is friendly to all diets. This congee is vegan, of course, and it is gluten-free, soy-free and nut-free (just leave out the pistachio garnish). It’s oil-free with the only fats coming from the coconut milk, and you can make it with an artificial sweetener like stevia if you are watching your sugar intake.
More yummy mango recipes
Recipe card
