Mango sticky rice is one of those desserts that instantly transports you to a tropical paradise.
The combination of warm, coconut-infused sticky rice and sweet, juicy mango is just unbeatable.
Traditionally, this dish takes a while to make, but thanks to the Instant Pot, you can have it ready in no time!
Please note that in this recipe the rice is sweeter than usual, and even sweeter than the classic Instant Pot Sticky Rice.
Table of Contents
Recipe Video
Why You’ll Love This Recipe
Super easy - just throw everything in the Instant Pot and let it do the work.
No need to soak the rice overnight.
Perfectly sweet, creamy, and delicious every time.
Made with simple ingredients you probably already have.
Ingredients
Glutinous rice (sticky rice) – This is a must! Regular rice won’t give you the same texture. You can find sticky rice at Asian grocery stores or online.
Coconut milk – Full-fat is best for that rich, creamy flavor.
Sugar – White sugar works great, but you can swap it for coconut sugar or even maple syrup.
Salt – Just a pinch to balance out the sweetness.
Cornstarch – Helps thicken the coconut sauce.
Mango – The riper, the better! Thai mangoes, Ataulfo, or Honey mangoes are the best choices.
Tips
- Rinse the rice a couple of times before cooking to remove extra starch.
- Let the rice sit for a few minutes after cooking to soak up all the coconut goodness.
- Use fresh, ripe mangoes for the best flavor.
- If you want extra creaminess, drizzle a little extra coconut milk on top before serving.
How To Serve
As is for a delicious homemade dessert.
If you need more ideas, Check out What To Serve With Sticky Rice and enjoy 15 tasty options.
Instant Pot Rice Recipes
Looking for more? Check out the Instant Pot Rice Recipes page.
Instant Pot Mango Sticky Rice
Ingredients
- 1 cup rice
- ⅔ cup cold water
- ⅔ cup coconut milk
- ¼ cup + 1 tablespoon sugar
- pinch salt
- 1 mango sliced and peeled
- ½ cup coconut milk
- 2 tablespoon sugar
- 2 pinches salt
- 1 tablespoon cornstarch
Instructions
- Add all ingredients in the Instant Pot except mango.
- Close the lid and cook at high pressure for 12 minutes.
- When cooking time ends, wait for a natural pressure release for 8 minutes.
- Once done, do a quick pressure release.
- Open the lid, serve with sliced mango and enjoy.
Great recipe, I really enjoyed making it!
This is a great recipe!
Any chance you can confirm if there is a mango drizzle on top? The ingredients after mango?
This is a great quick recipe and taste good too. Makes it so much easier doing it in the instant pot! My new go to recipe. Thanks Corrie for posting this recipe!
2/3 cup coconut milk + 1/2 cup coconut milk?
Yes the ingredients after Mango are used stovetop to make the sauce as a separate drizzle.
I'm not sure the steps are correct. It looks like the ingredients listed after mango are to make the drizzle that goes on top.
Yes, the instructions are not complete and it also says one cup rice “cooked”? So we’re to add cooked rice to the instant pot? Not cool. Very confusing.
Rice should be uncooked. I fixed the recipe 🙂