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    Sticky Mushroom Rice Bowl

    When you combine our Tangy mango sauce with soy sauce or coconut aminos you get the most delicious sticky marinade! You can try this recipe with mushrooms or sub it for chicken cut in squares if you want to use meat! 


    1 pack of mushrooms thinly sliced (or 4 chicken thighs cut in small cubes)

    4 Tbsp of Tangy mango 

    2 tbsp of Coconut aminos or Soy Sauce 

    2 cups of white rice (cooked) 

    1 cucumber thinly sliced 

    1 mango cut in cubes 

    1 avocado cut in slices 

    sesame seeds for garnish



    MARINADE your choice of protein in the sauce. If you need more sauce just remember the ratio is 2 TBSP of our Mango sauce per 1 of the soy or coconut aminos. 

    HEAT oil in a pan to medium heat. 

    ADD your mushroom and sauté for 5 minutes. If you are using chicken this step will take about 15 min or until the chicken is fully cooked. 

    MEANWHILE cut your veggies. 

    PLACE the cooked rice at the bottom of the bowl. Top with all your ingredients. 

    GARNISH with sesame seeds 





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