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–+ servings
Mango with sticky rice and sauce

Instant Pot Mango Sticky Rice

This Instant Pot Mango & Sticky Rice is made with glutinous sweet rice, coconut milk, sugar, and mango and tastes just as good as your local Thai take out. You're going to love how easy it is.

Note: Made in a 6-qt Instant Pot

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Prep Time 10 minutes
Cook Time 12 minutes
Pressurize Time 20 minutes
Total Time 42 minutes
Course Dessert
Cuisine Thai
Servings 4 Servings
Calories 484 kcal

Ingredients
 

  • 1 cup (185 g) glutinous or sweet rice
  • 1 2/3 cup (394 ml) cold water
  • 14 ounce (397 ml) can full-fat coconut milk divided
  • 1/4 cup (50 g) + 2 tablespoons granulated sugar
  • 1/2 teaspoon (3 g) salt divided
  • 1 tablespoon (8 g) cornstarch
  • 2 (2) ripe mango peeled pitted, and thinly sliced
  • Toasted sesame seeds for garnish

Instructions
 

  • Pour 1 cup of the water into the Instant Pot and set a steamer basket or tall trivet inside.
  • Pour the rice into a stainless steel bowl that will fit into your Instant Pot. Pour in the remaining 2/3 cup cold water. Make sure all the rice is submerged.
  • Place the bowl on the steamer basket/trivet and lock the lid. Pressure cook on high for 12 minutes with a 10 minute natural release.
  • While the rice is cooking, pour 2/3 cup of the coconut milk, 1/4 cup of the sugar, and half the salt into a saucepan over medium-low heat. Simmer until sugar is dissolved.
  • Release remaining pressure after 10 minute natural release. Pour the coconut milk mixture over the rice. Mix it into the rice by fluffing with a fork. Let sit for 20 minutes (or up to 2 hours) so rice can soak up the sauce.
  • Mix 1 tablespoon of the remaining coconut milk with the cornstarch in a small bowl. Set aside.
  • When just about to serve, add the remaining coconut milk, sugar and salt to the saucepan over medium heat. Once hot, slowly pour in the cornstarch mixture to thicken the coconut sauce. Remove from heat.
  • To serve, scoop some sticky rice onto a plate. Arrange the mango slices around the side of the rice. Drizzle the warm coconut sauce over the rice and garnish with toasted sesame seeds.

Notes

  • You must use glutinous rice (aka sweet rice, sticky rice) for this recipe. You cannot make it with any other rice.
  • You can allow the rice to rest for up to 2 hours, but it can’t be refrigerated or reheated, so it’s best to eat the dish within a few hours of making it.
  • Be sure to use really ripe and ready mangos for the best flavor. Not fully ripened mangoes are not good with this dessert.
  • Use canned full-fat unsweetened coconut milk, like Thai Kitchen, Aroy-D, or Chaokoh brand.

Nutrition

Calories: 484kcalCarbohydrates: 70gProtein: 6gFat: 22gSaturated Fat: 19gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 313mgPotassium: 428mgFiber: 3gSugar: 27gVitamin A: 1120IUVitamin C: 39mgCalcium: 38mgIron: 4mg
Keyword Rice
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