Set a lovely tone for the day with this mango rice breakfast bowl combining creamy rice with sweet fruit for a comforting bowl of tropical goodness. It’s a gluten free remix of rice and sliced fruit that offers sustained energy and immune-boosting antioxidants while tasting delicious.
This meal can be served warm, or allow it to cool for a chilled breakfast option.
Mango Rice Breakfast Bowl
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 5 min | 15 min | 20 min |
Ingredients
- 2 cups cooked white or brown rice
- 1 mango, peeled pitted and chopped, or canned chopped peaches or pineapple
- 1 cup whole milk, or almond milk or water
- ¼ cup dried fruit, such as raisins or cherries
- ½ teaspoon cinnamon
Method
- Combine rice and milk in a large saucepan over low heat. Cook, stirring occasionally until warmed through, about 5 minutes.
- Add mango, dried fruit and cinnamon into the rice and stir.
- Cook for another 2–3 minutes until warmed.
- Serve warm.
This recipe was contributed by Tashelle Darby, founder of IrieVeda and Hunger for Healing. Her flavorful, artisan craft spice blends bring joy and health to the table with rich, cultural ingredients that are allergen-friendly, gluten-free and FODMAP safe. Darby helps people transform their health through guided gut healing, clean eating and holistic wellness practices.
- Photo: Dish Works
- Recipe: Tashelle Darby of IrieVeda
