Easy Instant Pot Mango Sticky Rice

Author: Lisa Childs

Comments: 5

Category: Dairy Free Instant Pot Recipes

Published Date: August 20, 2020

Updated Date: January 12, 2023

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This simple and easy Instant Pot Mango Sticky Rice Recipe is a delicious dessert with minimal ingredients. Sticky rice, smooth coconut sauce, and fresh, ripe mango make this a savory and refreshing dessert. It’s also gluten and dairy free.

mango sticky rice made in the Instant Pot with a spoonful of rice and yellow mango with flowers in the background

What is mango sticky rice?

Mango sticky rice is a traditional Thai dessert of glutinous sticky rice that’s sometimes a bit salty and served with a thick and sweet coconut milk sauce, eaten with fresh, ripe mangoes.

It’s an incredible blend of flavors and the pop of fresh mango just rounds out the dish perfectly.

If you don’t love mangoes, I suggest using fresh pineapple, guava, strawberries, or another juicy fruit.

closeup of mango sticky rice

What Rice is used for sticky rice?

This Easy Instant Pot Mango Sticky Rice recipe is a little bit simplified and uses regular white, basmati, or jasmine rice, so you don’t have to go out and purchase any special kind of rice.

If you want to use sweet Thai sticky rice, you’ll have to go to an Asian grocery store. I have instructions on how to make this recipe with sweet Thai rice on this Instagram reel.

a big bowl of white rice in a blue bowl

You might also like How to make perfect Instant Pot White Rice

What’s the best coconut milk to use?

I love to use the Chohk Dee or Chaokoh brand of coconut milk for any of my coconut recipes, such as my (dairy free) Instant Pot Coconut Rice Pudding or my Instant Pot Pineapple Chicken Curry Recipe.

an unopened can of chohk dee coconut milk

I’ve also used Thai Kitchen and Aroy-D brands with good results.

Ensure that your coconut milk for your Mango Sticky Rice is unsweetened and Full-Fat.

two liquid measuring cups full of coconut milk
This recipe uses one full can of coconut milk. Use one cup to cook the rice, and the remainder (just a little bit more than 3/4 cup) for the sauce.

Do not use the refrigerated kind of coconut milk that is specifically designed for drinking. The canned kind with the cap of coconut cream is best.

Always shake your can up as much as you can to incorporate the coconut cream into the coconut milk.

Ingredients for mango sticky rice

ingredients for Instant Pot mango sticky rice

For this easy and simplified mango sticky rice recipe, I use only a couple simple ingredients that can be found at any grocery store:

  • Long Grain White Rice or Jasmine Rice
  • Canned Coconut Milk
  • Water
  • Salt
  • Sugar
  • Cornstarch
  • Fresh, Ripe Mango
  • Milk or cream to thin, if desired (optional and not dairy free)

Is Mango sticky rice served hot or cold?

Easy Instant Pot Mango Sticky Rice can be served warm straight from the pot if you like a rice pudding type dessert, room temperature (my preference), or cold.

coconut sauce being poured on top of mango sticky rice

The texture and flavors will vary depending on the temperature you serve your mango sticky rice.

I like mine at room temperature with cold mangoes, so the rice is thick and sticky, with the smooth sauce and fresh mangoes.

How long can I keep mango sticky rice?

Leftover Mango Sticky Rice can be kept in the fridge for 4-5 days. I prefer to warm up the rice and sauce separately, and serve with fresh cold mangoes.

mango sticky rice made in the Instant Pot

How to make mango sticky rice

Making Mango Sticky Rice is super easy in the Instant Pot and is made in just a couple simple steps:

  • Cook your rice in the Instant Pot with water, salt, and coconut milk.
  • While the rice is cooking, make the sauce using the leftover coconut milk that didn’t go in the Instant Pot by combining the coconut milk, sugar, and salt in a small pot until boiling, then thicken with a cornstarch slurry.
  • After the rice is cooking, stir in a some of the sauce into the rice and replace the lid on the Instant Pot so the rice can continue to cool, steam, and absorb the coconut sauce.
  • Spoon the rice mixture onto a plate or bowl and serve with the fresh mangoes and additional sauce.

Like this dairy free instant pot recipe? You’ll love:

instant pot kalua pork
Graphic of Easy Instant Pot Mango Sticky Rice with 2 pictures of mango sticky rice with sauce poured on top and ingredients used in the recipe.
closeup of mango sticky rice

Easy Instant Pot Mango Sticky Rice

This simple and easy Instant Pot Mango Sticky Rice Recipe is delicious dessert with minimal ingredients. Sticky rice, smooth sauce, and sweet, fresh mangoes make the perfect combination in your mouth! It's also gluten and dairy free.
2 from 1 vote
Print Pin Rate
Prep Time: 7 minutes
Cook Time: 13 minutes
Additional Time: 10 minutes
Total Time: 30 minutes
Servings: 2
Calories: 698kcal
Author: Lisa Childs


Sticky Rice

  • 1 cup long grain white or Jasmine rice
  • 1/2 cup coconut milk unsweetened and full fat
  • 1 cup water
  • 1/8 teaspoon salt

Coconut Sauce

  • 1 1/2 cup coconut milk measure 1/2 cup out of a can of coconut milk to cook the rice, and use the remainder to make the sauce
  • 1/4 cup sugar to taste (some prefer a saltier sauce or a sweeter sauce)
  • 1/8 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Other Ingredients

  • 1 large ripe mango sliced or diced
  • toasted sesame seeds or toasted coconut for garnish (optional)


  • To the Instant Pot pressure cooker, add rice, 1/2 cup coconut milk, 1 cup water, and salt. Stir. Lock the lid, turn the knob to SEALING, then pressure cook for 3 minutes on high pressure with a 10 minute natural pressure release.
  • While the rice is cooking, make the sauce. In a separate small pot over medium heat, combine remaining coconut milk, sugar, and salt. Bring to a boil for 1 minute. Make a cornstarch slurry with cornstarch and cold water, then whisk into the boiling coconut milk until thick. Remove from the heat.
  • Open the Instant Pot and fluff the rice with a rice paddle. add 1/2 cup of the coconut sauce into the rice and stir completely. Turn off or unplug the Instant Pot, then replace the lid on the Instant Pot and allow to cool and absorb the sauce for 10 minutes.
  • Scoop out rice into a bowl or on a plate, and serve with mango. Top with additional coconut sauce, sesame seeds, and/or coconut, if desired.


  • Taste the coconut sauce before adding the cornstarch slurry to make sure the sweetness is right for you. I prefer to let the sweetness come from the fresh mango, but if your mangoes are not that ripe, you may consider adding an additional teaspoon or tablespoon of sugar to meet your taste.
  • If the coconut sauce is too thick for your taste, you may thin with a little water or milk (if you use milk, it will not be dairy free.)
  • May be served warm, room temperature, or cold.


Serving: 1g | Calories: 698kcal | Carbohydrates: 84g | Protein: 9g | Fat: 40g | Saturated Fat: 31g | Polyunsaturated Fat: 8g | Sodium: 398mg | Fiber: 9g | Sugar: 43g
Tried this recipe?Mention @triedtestedandtrue!

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Recipe Rating

  1. Hi, I followed measurements exactly, brands too! But some of my rice stuck to the bottom of my instant pot and burnt. I even got to “burn” alert on my pot which I’ve never seen before.
    How can I avoid this in the future? Still smells good though! Thanks!!!

    1. Post

      Hi Olivia,
      This is the same ratio I use to make all my rice dishes and I’ve never gotten the burn notice! Weird! Did you add the 1/4 cup of water to the coconut milk and rice? There also may be a leak in your seal or the knob may not have been in the sealing position, which would cause the liquid to evaporate and leak out, giving you a burn notice.

  2. 2 stars
    Followed the recipe twice. Burned twice. The rice mixture is too thick for the instant pot. While I appreciate Lisa trying to make the recipe easy and simple, it needs improvement. Giving this 2-2.5 stars because the coconut mixture came out ok so this recipe got me half the way there. Looking forward to a revised recipe

  3. Loved this recipe, but the instructions were contradictory. In the recipe card, it says use 1/2 cup of coconut milk for the rice and 1 cup water. Earlier in the text, it says use 1 cup coconut milk and 1/4 cup water in the text, using the remainder of the coconut milk for the sauce.

    I ended up making it with the 1/2 cup of coconut milk and 1 cup rice, using the remainder 1.25 cups of coconut milk for the sauce as originally listed, and I was very happy with the results. I did add about 1/2 and not 1/4 of the sauce to reabsorb in the rice, yielding a solid 3/4 cup of sauce which was perfect for us.

    1. Post

      Hi Cecily! Thanks so much for the feedback! This recipe has gone under a couple different iterations, and it looks like we missed some edits on the recipe card. I will retest this recipe again just to ensure it is perfect, but I have edited the card for clarity. Thank you so much for brining it to my attention. I’m glad you enjoyed it!


Hi! I'm Lisa!

I founded Tried, Tested, and True in 2019 to help moms like me develop confidence and joy in the kitchen.

Since then, I have taught millions of home cooks around the world through our tried and true recipes and Youtube tutorials.

In 2021, I wrote my first book called, “I Love My Instant Pot: Cooking for One”!

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