Instant Pot Mango Sticky Rice

Instant Pot Mango Sticky Rice Recipe (Pressure Cooker Thai Mango and Sticky Rice): how to make this popular Thai street food dessert with few simple ingredients (no soaking required). A sweet creamy dream come true! #instantpot #easyrecipe #pressurecooker #dessert #veganrecipes #recipe

Make Creamy Rich Instant Pot Mango Sticky Rice Recipe (Pressure Cooker Thai Mango and Sticky Rice – Khao Niao Ma Muang). Recreate this popular Thai street food dessert with few simple ingredients (no soaking required). A sweet creamy dream come true!

Jump to Step by Step Cooking Guide

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5 from 9 votes

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! 😉

Instant Pot Mango Sticky Rice Recipe (Pressure Cooker Thai Mango and Sticky Rice): how to make this popular Thai street food dessert with few simple ingredients (no soaking required). A sweet creamy dream come true! #instantpot #easyrecipe #pressurecooker #dessert #veganrecipes #recipe

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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.

How to Make Thai Mango Sticky Rice #instantpot #easyrecipe #dessert #dessertrecipes #recipe
Taste Testing @ Our Client’s Thai Restaurant: Signature Mango and Sticky Rice

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.


Instant Pot Mango Sticky Rice Recipe (Pressure Cooker Thai Mango and Sticky Rice): how to make this popular Thai street food dessert with few simple ingredients (no soaking required). A sweet creamy dream come true! #instantpot #easyrecipe #pressurecooker #dessert #veganrecipes #recipe

Instant Pot Mango Sticky Rice

Make Creamy Rich Instant Pot Mango Sticky Rice Recipe (Pressure Cooker Thai Mango and Sticky Rice - Khao Niao Ma Muang). Recreate this popular Thai street food dessert with few simple ingredients (no soaking required). A sweet creamy dream come true!
5 from 9 votes
Print Rate This Recipe
Prep Time: 10 minutes
Cook Time: 35 minutes
Total: 45 minutes
Servings: 12
Calories: 159kcal
Author: Amy + Jacky

Ingredients

  • 1 cup (200g) glutinous rice
  • cup (167ml) cold water
  • cup (167ml) coconut milk
  • ¼ cup + 1 tablespoon (62.5g) sugar
  • A pinch salt
  • 1 (309g) mango , peeled and thinly sliced
  • 2 tablespoons (11g) coconut flakes

Coconut Sauce

Instructions

  • Pressure Cook Sticky Rice: Pour 1 cup (250ml) cold water in Instant Pot. Add a steamer basket. In a stainless steel bowl, add 1 cup (200g) glutinous rice and ⅔ cup (167ml) cold water. Ensure all the rice are submerged. Layer stainless steel bowl on top of the steamer basket. Pressure Cook at High Pressure for 12 minutes, then 12 minutes Natural Release.
  • Prepare Coconut Milk Mixture: While sticky rice is natural releasing, add ¼ cup + 1 tbsp (62.5g) sugar, a pinch of salt, and ⅔ cup (167ml) coconut milk in a saucepan. Warm mixture over medium-low heat, just so the sugar fully dissolves. Remove mixture from heat and pour into the sticky rice. Gently fluff and mix. Let it sit for roughly 30 - 60 minutes until coconut mixture is fully soaked.
  • 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 ½ cup (125ml) coconut milk, 2 tbsp (25g) sugar, and 2 pinches of salt. Bring 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.
  • Prepare Mango: Peel off the skin, cut off the ends, then cut mango by gliding a knife along the mango seed.
  • Serve Instant Pot Mango Sticky Rice Balls:
    -Layer mango slice on plastic food wrap
    -Drizzle a small amount of coconut sauce on mango
    -Place 1 large heaping tablespoon (~40 - 45g) coconut sticky rice on top
    -Form temari bite as shown in photo below
    -Sprinkle a pinch of perfectly toasted golden brown coconut flakes on top
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Recipe Notes:

Choosing Mangoes: Try to use perfectly ripe mangoes for best flavor & texture.
Coconut Milk: be sure to use 100% Unsweetened Coconut Milk NOT the beverage or refrigerated type of Coconut Milk.

Nutrition:

Calories: 159kcal | Carbohydrates: 26g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Sodium: 69mg | Potassium: 111mg | Fiber: 1g | Sugar: 10g | Vitamin A: 5.6% | Vitamin C: 11.6% | Calcium: 0.9% | Iron: 6.1%
Course: Appetizer, Dessert, Dinner, Lunch, Party Food, Side Dish, Snack
Cuisine: Asian, Thai
Keyword: glutinous rice, instant pot recipes, instant pot rice, instant pot sticky rice, mango sticky rice, sweet rice
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

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

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

Temari Sushi 手まり寿司 (Ball Shaped Sushi)
Taste Testing @ Our Client’s Japanese Restaurant: Temari Sushi 手まり寿司 (Ball Shaped Sushi)

So, here we go!

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

Instant Pot Mango Sticky Rice Recipe (Pressure Cooker Thai Mango Sticky Rice) Ingredients

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

Instant Pot Mango Sticky Rice Recipe (Pressure Cooker Thai Mango Sticky Rice): add water in Instant Pot Pressure Cooker

1

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.

Instant Pot Mango Sticky Rice Recipe (Pressure Cooker Thai Mango Sticky Rice): use pot in pot method to pressure cook glutinous rice in Instant Pot Pressure Cooker

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

Instant Pot Mango Sticky Rice Recipe (Pressure Cooker Thai Mango Sticky Rice): pressure cook glutinous rice in Instant Pot Pressure Cooker using High Pressure Program

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.

How to make Thai Mango Sticky Rice in Instant Pot Pressure Cooker

2

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.

Instant Pot Mango Sticky Rice Recipe (Pressure Cooker Thai Mango Sticky Rice): make coconut milk mixture for glutinous rice

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.

Instant Pot Mango Sticky Rice Recipe (Pressure Cooker Thai Mango Sticky Rice): mix coconut milk mixture with pressure cooker glutinous 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.

Instant Pot Mango Sticky Rice Recipe (Pressure Cooker Thai Mango Sticky Rice): experiment comparison of different coconut milk to sticky rice ratios
Comparison experiments for the best Coconut Milk to Sticky Rice Ratio

3

Toast Coconut Flakes


Instant Pot Mango Sticky Rice Recipe (Pressure Cooker Thai Mango Sticky Rice): toast coconut flakes until golden brown

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.

4

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.

5

How to Prepare a Mango


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! 😀

6

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

Instant Pot Mango Sticky Rice Recipe (Pressure Cooker Thai Mango Sticky Rice): how to make temari bites

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

Instant Pot Mango Sticky Rice Recipe (Pressure Cooker Thai Mango and Sticky Rice): how to make this popular Thai street food dessert with few simple ingredients (no soaking required). A sweet creamy dream come true! #instantpot #easyrecipe #pressurecooker #dessert #veganrecipes #recipe

Enjoy your Instant Pot Mango Sticky Rice!~ 🙂


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Instant Pot Mango Sticky Rice Recipe (Pressure Cooker Thai Mango and Sticky Rice): how to make this popular Thai street food dessert with few simple ingredients (no soaking required). A sweet creamy dream come true! #instantpot #easyrecipe #pressurecooker #dessert #veganrecipes #recipe
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Hello A+J.

    The instructions did not mention if it is necessary to soak the glutinous rice prior to placing in the IP.

    I look forward to making this dessert.

    Thank you.

    1. Hi Vicky,

      Thank you for your question 🙂

      Silicone bowl will work fine. You will want to increase the cooking time by a few minutes.

      Please take care & have fun cooking
      Jacky

    1. Hi Avin,

      Thank you so much for your question 🙂

      Stainless steel bowl transfers heat faster. You can also use a silicone bowl, but you will want to increase the cooking time by a few minutes to make sure it cooks properly.

      Please take care & have fun cooking
      Jacky

  2. wonderful!!!! just like in thailand! thank you for the recipe. i used half black sticky rice and half white sticky rice.

  3. Planning on trying this tomorrow with black rice recipe found here, now I’m wondering if there is a difference between black rice and black glutinious rice? I got my black rice from Superstore. Could I still use roughly 1:1 rice to water ratio to cook the rice before soaking it in the coconut sauce? Thanks!

  4. This rice was sooooo tasty! I love coconut rice, and I like to eat it with spicy foods to help counter the heat. I made this recipe tonight to serve with red curry, so I reduced the sugar to only 2 tablespoons. It was perfect, so indulgent, and such an easy method. Thank you for this recipe!

    1. Hi Carmen,

      Thank you for your question 🙂

      You will want to soak and steam it on stovetop with a steamer basket.

      Please take care & have fun cooking
      Jacky

  5. I tried this today and the rice came out perfectly (1 cup). If I make this a day in advance (planning to do 6 cups for a party), how do I heat up the rice the next day so it wont harden ? Thanks!

    1. Hi Monique,

      Thank you so much for your kind words on the recipe!

      You can sprinkle some water on the rice prior to reheating.

      Have fun cooking & please take care
      Jacky

    1. Hi Lily,

      It is an optional step 🙂

      Some people like to rinse the rice first and some don’t.
      We usually rinse our rice first, but I think both ways will work fine.

      take care & have fun cooking
      Jacky

  6. I am always confused as which measuring device to measure the ingredients, do you use the Pyrex glass measuring cup for rice and water, then use the measuring spoons for other stuff?

    1 cup of rice in the IP rice cup is less than the Pyrex glass

    1. Hi Lily,

      thank you for your question 🙂

      We usually use a kitchen scale to measure our ingredients, but glass measuring cup is fine to measure rice and water.

      Measuring spoons works great for the rest of the ingredients for this recipe 🙂

      Take care & have fun cooking
      Jacky

  7. I’ve just made the sticky coconut mango rice and it is FABULOUS. THE INSTANT pot has really changed my life but your website will make this even better!! Look forward to trying more recipes. Wanted to know if you have made the sticky coconut rice with black glutinous rice and whether the recipe would need changes?

    Many thanks. Linda

    1. Hi Linda!

      thank you so much for being so kind 🙂

      I believe it will be the same time.
      I have a few bags of black glutinous rice. I will test it a test in the near future!

      Thank you once again for being so supportive and using our recipes. We really appreciate it!

      Take care & have fun cooking
      Jacky

  8. Found your site recently and tried making the sticky rice using your method last night. It worked perfectly! Thank you for all the efforts and trials you made before publishing it. I really enjoyed the results – however I ‘d like to try making the mango sticky rice balls for an appetizer at a holiday event for my family. Do you think I could make the temari balls with the mango, leaving them in the plastic wrap until just before plating, a couple of days before the event?

    1. Hi Rapper450,

      thank you for your kind words and question 🙂

      For best result, the most I would recommend is 1 – 2 days as the rice & mango will continue to lose moisture in the fridge.

      Take care & have fun cooking
      Jacky

  9. I just made this and it is wonderful! I dont keep cornstarch in the house, but I had arrowroot and it worked well to thicken the sauce mixture. Thanks so much for the instant pot cooking instructions! It was nice to be able to make this without heating up the house =)

    1. Thank you so much for your kind words Ashley!!

      Happy to hear arrowroot worked well with the recipe as well 🙂

      Take care & have fun cooking
      Jacky

  10. I made this the other night and it was fantastic! I plan to make this for a group this weekend. How should the pressure cook time be altered should I triple to recipe? Thanks!

    1. Hi Jody,

      thank you for your kind words and question 🙂

      Doubling the sticky rice recipe will take 25 minutes + natural release.

      Tripling will probably take close to 40 minutes + natural release.

      Take care & have fun cooking
      Jacky

  11. Wonderful recipe, can’t wait to try it! Any chance you will be making a version with Thai black sticky rice in the pressure cooker? That is a huge favourite of mine after eating it from a stall at the nights markets in Chiang Mai. It came in a plastic bag drizzled with palm sugar infused coconut milk. If you’d like an authentic version done the traditional way I can give it to you since I did a Thai cooking class there with my husband and still have the recipes 🙂

    1. Hi Sue,

      thank you so much for your kind words 🙂

      Please send the recipe over with the contact form as we are always wanting to learn/try new things!

      Take care & have fun cooking
      Jacky

  12. He is driving me batty so far. He finally got a release from his Dr. He’s gained about 6 lbs and swears it’s the laundry detergent shrinking his clothes. Ha ha.

    The lady who is allergic to mangoes might try peaches, nectarines or apricots. It might give her a taste that is close to mango.

  13. I want to try this but i’m allergic to mango. Is there another fruit I could use that would still be somewhat authentic?

    1. Hi Mary,

      thank you for your question. It won’t be authentic, but I would recommend trying strawberry and kiwi.

      Take care & have fun cooking
      Jacky

  14. Very bummed because it is hard to get good Mangoes here in Washington state. I visited my son and his family in Australia in December, where they grow Mangoes locally. They were as large as the one in your picture, the same color, and very succulent. The ones here in Washington are small and red and a shadow of what a good Mango should be. Still, I’ll go ahead and give it a try.

    On note about cutting a mango. What we did down in Australia was leave the skin on and cut along the dark line on the skin (shows you how the seed is oriented) to cut the pulp and skin away from the seed. Then we would take the two halves and cut 3 to 4 vertical lines and 3 to 4 horizontal lines through the fruit to (but not through) the skin of each. Then we would hold the ends and push on the center of the skin to turn them inside out. That would separate the cut squares of mango from each other and stick them out in an arch. Looked like a little hill of mango blocks. That made it very easy to eat from the skin or to cut off for use. Then of course we would fight over who got to attack the seed with the remaining pulp sticking to it.

    OK…I’m going to have to make this. I’ll let you know how it goes.

    1. Hi Dan,

      thank you so much for your comment 🙂

      My mom also cuts the mango that way! Of course she gets the seed as well 😛

      Looking forward to hearing how it goes!

      Take care & have fun cooking
      Jacky

  15. I love Mango Sticky Rice & can’t wait to try this but before I do, I want to make sure I purchase the correct ingredients. What rice do you consider to be “glutinous rice“?

  16. I made this tonight for the first time and it came out great! It was every bit as delicious as the restaurant one that I love.
    I followed the recipe directions but I used a Pyrex glass bowl to cook the rice because I didn’t have a stainless steel one. The rice came out perfect.
    I did reserve a couple tablespoons of the coconut sauce because I like to dip the rice in it. Next time I will make a little more of the sauce but the recipe is perfect as written.
    Thank you for another great, well researched, recipe.

  17. You picked two of my favorite foods with the mango and rice. I just wish my husband liked different foods like I do. He is not adventurous at all when it comes to eating.
    Thank you for another great recipe! Just more for me if he won’t try it. And he won’t, he doesn’t like mango! 🙂

    1. Hehe! So happy to hear from you Cammy 🙂

      How is the retirement life for your husband?
      Hope you and your husband are doing well 🙂

      Take care & have fun cooking
      Jacky

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