Mango Sticky Rice

Thai Mango sticky rice is a popular Thai dessert that people will normally order when they eat at a Thai restaurant. This sweet coconut instant pot mango sticky rice recipe is very easy and delicious!

Course Dessert

Cuisine Asian, Thai

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 403kcal

Author Tracy O.

Equipment

1 Pot
1 Instant pot or bamboo basket steamer

Ingredients

3 Mangoes small

Instant Pot Cook Rice:

1 cup Glutinous rice
⅔ cup Water

Coconut Sauce:

1 can Coconut milk (14 fl oz or 400 ml)
¾ cup Sugar
1 tablespoon Corn starch
2 tablespoons Water

Instructions

Wash and drain 1 cup of glutinous rice very well. Pour a cup of water into the Instant Pot and place a rack inside.
Put a bowl in the pressure cooker, add 1 cup of 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, then press the manual button to set the time to 30 minutes at high pressure with natural release.
While the rice is cooking, pour a can of coconut milk into a pot. Add ¾ cup of sugar, turn the heat to low, and keep stirring until it's bubbling. (Depending on your sweetness, you can use more or less sugar.)
Mix 1 tablespoon of cornstarch and 2 tablespoons of water in a container. Then, slowly add the cornstarch mixture to the coconut milk until it thickens. ( The sauce will thicken when it cools.)
Peel off the skin and slice 3 small mangoes.
When the rice is ready, add the cooked glutinous rice, mango, and sweet coconut sauce to the sticky rice and mango.

Video

Notes

Tips for how to make mango sticky rice:

I grew up eating mango sticky rice at Thai restaurants in Hong Kong and Southeast Asia. I tested this recipe multiple times using both traditional steaming and Instant Pot methods. Personally, I prefer the Instant Pot because the rice stays soft and chewy without having to soak it overnight.

Rinse the glutinous rice

Rinse the glutinous rice under cold water 3–4 times until the water runs clear. This removes excess starch and keeps it from becoming too gummy.

Soak the rice (when using a bamboo basket steamer)

If you want to use a bamboo basket to steam the rice. Remember to soak the rice for 1-2 hours before steaming, then steam for 20-25 minutes until it is tender.

Instant Pot sticky rice

If you use an Instant Pot pressure cooker to cook glutinous rice, you don't need to pre-soak the rice.
Level the rice and make sure it is covered with water.
Close the lid and vent, then press the manual button to set the time to 30 minutes at high pressure with natural release.

Coconut sauce

Different brands of coconut milk vary slightly. I like to use the ARoy-D brand because it’s creamier and has a stronger coconut flavor, but sometimes, if I cannot find it, 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.

Serve

Scoop sticky rice onto a plate, add fresh mango slices, and drizzle with the sweet coconut cream.
Optional: Sprinkle toasted sesame seeds or crispy mung beans on top.

Nutrition