Mango Sticky Rice Thai Dessert

Name: Mango Sticky Rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3 Mangoes (small); 1 cup Glutinous rice; 2/3 cup Water; 1 can Coconut milk ((14 fl oz or 400 ml) ); 3/4 cup Sugar; 1 tablespoon Corn starch; 2 tablespoons Water

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Thai Mango sticky rice is a popular Thai dessert that people will normally order when they eat at a Thai restaurant just like red curry, green curry, pad ka prao and pad Thai noodle. This sweet coconut instant pot mango sticky rice recipe is very easy and delicious! Let's learn how to make this Thai mango sticky rice dessert.

Love Asian dessert? check out these mango pomelo sago, Asian shaved ice, red bean ice drink, red bean paste rice cake, tofu pudding, black sesame soup, sweet green bean soup and tang yuan recipes.

Coconut mango sticky rice dessert on a white plate

What is mango sticky rice?

Mango sticky rice is a traditional and well known Thai dessert that is made with glutinous rice, fresh mango and coconut milk. Even though Thai mango sticky rice is from Thailand, it is popular throughout southeast Asia such as Laos, Cambodia and Vietnam.

Also, coconut mango sticky rice dessert is usually consumed in mango high season. Normally, it is during the summer months of April and May in Thailand. This is because mangoes taste very sweet during the peak season.

What is glutinous rice and how to cook it?

Glutinous rice is also called sticky rice or sweet rice. Not only is it sweeter than regular rice, but it also has a different texture. Traditionally, Thai mango sticky rice dessert, the rice has to soak in water before putting them into a bamboo basket to steam the rice.

However, you can use a regular rice cooker or instant pot pressure cooker to cook glutinous rice. Personally, I like to use an instant pot to cook sticky rice because it doesn’t need to per-soak the rice.

What are the ingredients for mango sticky rice dessert?

The ingredients are glutinous rice, mangoes, sugar, coconut milk, water and cornstarch.

Personally, I like mango sticky rice dessert with lots of sweet coconut sauce drizzle on top of the sticky rice and mango.

coconut mango sticky rice dessert ingredients

Cooking tips for instant pot mango sticky rice dessert:

If you use an instant pot pressure cooker to cook glutinous rice, you don't need to pre-soak the rice. However, if you want to use a bamboo basket to steam the rice. Remember to soak the rice for 1-2 hours before steaming and steam around 20-25 minutes until it's soft.
Level the rice and make sure the rice is covered by water.
Different brands of coconut milk are slightly different. I like to use the ARoy-D brand because it’s creamier and has a stronger coconut flavor, but sometimes if I cannot find the brand I use other brands.
You can use less or more sugar depending on your taste.
The coconut sauce will be thicker when it cools down.

FAQs:

How long does sticky rice last?

It’s about 4-5 days if you store the rice in the refrigerator. Don’t mix the sauce and mango, try to store them separately and they will last longer.

Can I reheat mango sticky rice?

Only reheat the glutinous rice. Cover the cold glutinous rice with a wet paper towel and microwave for around 30 seconds to a minute. The coconut sauce and mango can be served as cold. Normally, this dessert can serve as warm or chill.

What brand of glutinous rice is good?

Any made in Thailand glutinous rice or sweet rice will work. I like to use three ladies brands.

Instructions for how to make instant pot mango sticky rice:

1. Wash and drain 1 cup of glutinous rice very well. Pour a cup of water and put a rack inside the instant pot.

2. Then, put a bowl in the pressure cooker, add 1 cup washed glutinous rice and ⅔ cup water in the container. Level it and make sure all the rice is covered by water. Close the lid and vent, manual for 30 minutes at high pressure and natural release.

3. While the rice is cooking, pour a can of coconut milk into a pot. Add ¾ cup sugar and turn on a small fire and keep stirring until it's bubbling. (You can use more or less sugar depending on your sweetness.)

corn starch mixture in a glass container

4. Mix 1 tablespoon of cornstarch and 2 tablespoons of water in a container. Then, add the cornstarch mixture slowly in the coconut milk until it thickens. ( The sauce will thicken when it cools off.)

5. Peel off skin and slice 3 small mangoes.

6. When the rice is ready, put the cooked glutinous rice, mango and sweet coconut sauce on top of the sticky rice and mango.

Enjoy this easy instant pot mango sticky rice recipe! Also, check out these taro ice cream, chocolate strawberries, red bean mochi, white rabbit candy ice cream, almond jello and homemade mango popsicle recipes.