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5.0 from 132 votes

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 12
Calories: 159 kcal
Course: Side Dish , Dessert , Appetizer , Snacks , Lunch , Dinner
Cuisine: Asian , Thai

Ingredients

  • 1 cup (200g) glutinous rice
  • ⅔ cup (167ml) cold water
  • ⅔ 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
  • ½ cup (125ml) coconut milk
  • 2 tablespoons (25g) sugar
  • 1 tablespoon (10g) cornstarch
  • 2 pinches salt

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare Mango: Peel off the skin, cut off the ends, then cut mango by gliding a knife along the mango seed.
  6. 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

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.
  • Coconut Milk: be sure to use 100% Unsweetened Coconut Milk NOT the beverage or refrigerated type of Coconut Milk.

Nutrition Information

Calories 159kcal (8%) Carbohydrates 26g (9%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 4g (20%) Sodium 69mg (3%) Potassium 111mg (3%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 280IU (6%) Vitamin C 9.6mg (11%) Calcium 9mg (1%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 159

% Daily Value*

Calories 159kcal 8%
Carbohydrates 26g 9%
Protein 1g 2%
Fat 5g 8%
Saturated Fat 4g 20%
Sodium 69mg 3%
Potassium 111mg 2%
Fiber 1g 4%
Sugar 10g 20%
Vitamin A 280IU 6%
Vitamin C 9.6mg 11%
Calcium 9mg 1%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.