SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.versust.com/recipe/coconut-rice-porridge-with-pickled-mango
Printed August 31, 2026
Printed August 31, 2026
Global Breakfasts
Coconut Rice Porridge with Pickled Mango
This Filipino-inspired champorado gets a tropical twist with coconut milk and tangy pickled mango, creating a breakfast that's both comforting and bright.
Ingredients
- 1 cup glutinous rice
- 2 cups water
- 1 can (400ml) coconut milk
- 3 tablespoons palm sugar
- 1/4 teaspoon salt
- 1 ripe mango, julienned
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 red chili, thinly sliced
- Toasted coconut flakes for garnish
Preparation
In Southeast Asia, rice porridge takes many forms, from savory congee to sweet morning treats. This recipe bridges the gap between Filipino champorado and Thai khao niao, creating something entirely new for your breakfast table.
Preparing the Pickled Mango
- Combine the julienned mango, rice vinegar, sugar, and sliced chili in a small bowl.
- Let it sit for at least 20 minutes while you prepare the porridge, stirring occasionally.
Making the Porridge
- Rinse the glutinous rice under cold water until the water runs clear.
- In a medium pot, combine the rice and water. Bring to a boil, then reduce heat to low.
- Simmer for 15 minutes, stirring occasionally to prevent sticking.
- Add the coconut milk, palm sugar, and salt. Continue cooking for another 10-15 minutes until the rice is very soft and creamy.
- Stir frequently during this stage to achieve a porridge-like consistency.
Serving
Ladle the warm porridge into bowls and top with the pickled mango and its liquid. Sprinkle with toasted coconut flakes. The contrast between sweet, creamy porridge and tangy, spicy mango creates a wake-up call for your taste buds that's hard to forget.
