Instant Pot Thai Mango Coconut Sticky Rice Recipe
Today we are making an Instant Pot Thai Mango Coconut Sticky Rice Recipe! Mango sticky rice is a traditional Thai dessert that’s beloved worldwide for its unique, creamy coconut flavor and contrasting textures. Soft and sticky rice soaked in coconut milk, combined with the vibrant, sweet juiciness of ripe mango, makes this dessert a perfect balance of rich and refreshing. The beauty of mango sticky rice lies in its simplicity, yet it’s one of those treats that feel luxurious with every bite.
With this Instant Pot version, making mango sticky rice at home has never been easier. By using the Instant Pot, you’ll save time on both prep and cooking, bypassing the soaking and steaming process needed for authentic sticky rice. The Instant Pot works to gently steam the glutinous rice to just the right consistency, creating that signature chewy texture, while the quick coconut sauce brings out the traditional sweetness with minimal effort.
This recipe is perfect for any occasion, whether you’re impressing guests with a beautiful dessert or craving a taste of Thailand at home. In just minutes, you’ll have a warm bowl of sticky rice paired with luscious coconut sauce and perfectly sliced mango, ready to enjoy. This dish is a delicious way to experience a classic Thai treat with a modern twist, right in your kitchen!
Why You’ll Love This Instant Pot Mango Sticky Rice
Restaurant-Quality Thai Dessert at Home: This Instant Pot mango sticky rice lets you recreate a Thai favorite without needing special equipment or hard-to-find ingredients. By using the Instant Pot, you achieve the same chewy, coconut-infused rice and juicy, sweet mango combo you’d expect at a restaurant, all from the comfort of your kitchen. It’s the perfect way to enjoy an exotic dessert without the hassle of dining out!
Perfect for Sharing and Impressing: This recipe is a crowd-pleaser that’s as stunning as it is delicious! Whether it’s a quick treat for family or a fun dish to wow guests, the beautiful presentation of golden mangoes alongside creamy, sweet rice adds a festive, vibrant touch to any meal. It’s a dessert that looks and tastes like it took hours but is ready in a fraction of the time, making it ideal for sharing special moments.
Substitutions
Mango: For the best flavor, use ripe, sweet mangoes like Ataulfo (yellow mangoes) or Nam Dok Mai, often found at Asian markets. These mango varieties are sweeter and more fragrant, adding the perfect contrast to the creamy coconut rice.
Full-Fat Coconut Milk: Choose canned, full-fat coconut milk. Carton milk, or reduced fat coconut milks. are not going to have a rich flavor and texture. Thai Kitchen brand is my go-to for this!
Xylitol: Xylitol is a natural sugar alcohol often used as a replacement sweetener instead of white sugar. You can find this online or in health food stores, or use vegan white sugar instead (which is used in the authentic recipe, not xylitol. I was opting for a healthier 1:1 sugar swap for this recipe). Note that not all white sugar is vegan, because bone char is used in the processing step – look for specifically labeled vegan white sugar (like all beet sugar, which is naturally vegan).
Sticky Rice: Authentic sticky rice, also called glutinous or sweet rice, is key to getting the right texture. Regular rice won’t yield the same chewy consistency, so look for glutinous rice at Asian grocery stores or online.
Black Sesame Seeds: Use white sesame seeds instead of black.
Thai Mango Sticky Rice Recipe Notes
- Toasted sesame seeds or a drizzle of extra coconut sauce make wonderful toppings. These add a touch of crunch and make the dessert look beautiful!
More Recipes You’ll Love
Instant Pot Vegan Rice Pudding (Kheer)
If you make this Instant Pot Thai Mango Coconut Sticky Rice Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Instant Pot Thai Mango Coconut Sticky Rice Recipe
Equipment
- Instant Pot
- Small Saucepan
- Small Bowl to shape the sticky rice
- Whisk
Ingredients
For the Rice
- 1 cup sticky rice dry
- 1 cup water
For the Sauce
- 1¼ cups canned, full-fat coconut milk
- 5 tbsp xylitol
- ¼ tsp + pinch pink salt
For the Topping
- 2 tsp black sesame seeds
- 3 cups fresh mango slices
To Grease the Bowl
- avocado oil
Instructions
Cook the Rice
- Rinse the rice under cold water until the water runs clear. This removes excess starch and helps with texture.
- Add the rinsed rice and water to the Instant Pot.
- Close the lid and set the Instant Pot to High Pressure for 12 minutes. The instant pot will take some time to heat up to start the high pressure setting.
- Once the 12 minutes are done, keep the pressure valve closed, and let it sit for 10 minutes.
Prepare the Sauce
- Combine the sauce ingredients in a small saucepan over medium-high heat.
- Whisk until the sugar dissolves, and the mixture is warmed and slightly starts to boil. Turn off the heat, and set aside a few tablespoons of this sauce for drizzling.
- Once the rice is ready, fold the warm coconut milk mixture (minus the reserved drizzle) into the rice in the Instant Pot.
- Pack the sticky rice into a small bowl, to dump it upside down and form a circular mound. Lightly grease the bowl with a neutral-flavored oil, like avocado oil, to help the rice come out.
- Add sliced mango on the side, sprinkle with sesame seeds and drizzle with the reserved coconut sauce. Enjoy it warm!
Notes
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Storage
- Store the coconut rice mixture separately from the mangoes, in an airtight container in the refrigerator for up to one day. Reheat on the stovetop or microwave with a splash of water.
