Instant Pot Mango Sticky Rice

Thai food knows its way to my heart.

I’m deeply madly in love with their amazing skills at balancing complex layers of flavors & textures. Just love their street food culture!

Aside from the ever-popular Pad Thai, deeply flavored Tom Yum, Thai Green Curry, Thai Mango Sticky Rice has always been one of my favorites!

Ever since we’ve published our Easy & Quick No-Soak Instant Pot Sticky Rice experiment, readers have been inquiring how to make Thai Mango Sticky Rice in Instant Pot.

So yes! Here it is with our little twist – Mango Sticky Rice Temari! 😉

What is Thai Mango Sticky Rice?

Sticky Rice (Sweet Rice or Glutinous Rice) is a non-translucent, opaque milky-colored, long grain rice. Despite the name, Glutinous Rice is gluten-free.

Perfectly cooked sticky rice is firm, chewy, not mushy, and filled with fragrance.

And Thai Mango Sticky Rice is mainly made with sticky rice, mango, and coconut milk. Glistening with rich & creamy sweet coconut sauce with just a hint of saltiness to enhance the flavors.

Which Coconut Milk to Use?

We experimented this recipe with both canned coconut milk(left) and  boxed 100% unsweetened coconut milk(right). Both worked great, but flavorwise, we like the boxed version a little more.

*Note: the coconut milk we used to develop this recipe is 100% Unsweetened Coconut Milk NOT the beverage or refrigerated type of Coconut Milk.

Time for making Mango Sticky Rice in Instant Pot!

Step-by-Step Guide: Instant Pot Mango Sticky Rice

These cute & adorable Thai Mango Sticky Rice Balls are inspired by the temari sushi we had at one of our clients’ Japanese Restaurant.

So, here we go!

First, prepare ingredients for Instant Pot Mango Sticky Rice Recipe:

Place steamer basket in Instant Pot, then pour in 1 cup (250ml) cold water.

Tools for Instant Pot Mango Sticky Rice

• Instant Pot Electric Pressure Cooker
• Stainless Steel Mixing Bowl Set
• Plastic Food Wrap
• Stainless Steel Bowl

Pressure Cook Sticky Rice

In a stainless steel bowl, add 1 cup (200g) glutinous rice and 2/3 cup (167ml) cold water. Give it a quick stir to ensure all the rice are submerged.

Layer stainless steel bowl on top of the steamer basket.

Close lid and turn the Venting Knob to the Sealing Position.

• Pressure Cooking Method: Pressure Cook at High Pressure for 12 minutes, then 12 minutes Natural Release

If the Floating Valve doesn’t drop after 12 minutes of Natural Release, release remaining pressure by turning the Venting Knob to Venting Position.

Open the lid carefully.

Prepare Coconut Milk Mixture

While the sticky rice is natural releasing, add 1/4 cup + 1 tbsp (62.5g) sugar, a pinch of salt, and 2/3 cup (167ml) coconut milk in a saucepan.

Warm the mixture over medium-low heat, just so the sugar fully dissolves.

Remove from heat and pour the coconut milk mixture into the piping hot pressure cooked sticky rice.

Gently fluff the sticky rice and give it a quick mix.

Let it sit for roughly 30 – 60 minutes until the coconut mixture is fully soaked.

*Note: We tested a few different “Coconut Milk Mixture to Rice” ratios and found this is the most suitable ratio in terms of flavor and moist level.

Toast Coconut Flakes

Place 2 tbsp (11g) coconut flakes on a skillet.

Toast until golden brown over medium heat (~2 – 3 minutes). Stir occasionally.

Remove from heat and set aside.

Prepare Coconut Sauce

In a mixing bowl, mix 2 tbsp (30ml) coconut milk with 1 tbsp (10g) cornstarch.

In the saucepan, add 1/2 cup (125ml) coconut milk, 2 tbsp (25g) sugar, and 2 pinches of salt.

Bring the mixture to a simmer over medium heat.

Thicken the sauce by slowly adding the coconut cornstarch mixture to the simmering coconut milk mixture.

Mix well and turn off the heat.

How to Prepare a Mango

First, peel off the skin.

Cut off the ends so it can stand securely.

Then, cut the mango by gliding a knife along the mango seed.

Now you have two giant pieces of mango awesomeness to slice. Don’t forget to eat the residual meat on the seed! 😀

Serving Instant Pot Mango Sticky Rice

You can serve the mango sticky rice traditionally like above photo from our Thai restaurant client.

To serve as Temari Bites:

1. Layer mango slice on plastic food wrap
2. Drizzle a small amount of coconut sauce on mango
3. Place 1 large heaping tablespoon (~40 – 45g) coconut sticky rice on top
4. Form temari bite as shown in the photo below
5. Sprinkle a pinch of perfectly toasted golden brown coconut flakes on top

Be adventurous and serve them with mung beans, toasted sesame seed, toasted coconut flakes….etc

*Pro Tip: best to eat Mango Sticky Rice immediately to prevent from compromising the texture & taste

Enjoy your Instant Pot Mango Sticky Rice!~ 🙂

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