Making Mango Sticky Rice in Rice Cooker, Instant Pot or Steamer

Together with Thai Pineapple Fried Rice, Thai Mango Sticky Rice is always at the top of my list when it comes to Thai cuisine. It’s not only delicious but also an easy dish to make at home. Moreover, Thai Mango Sticky Rice is gluten-free and vegan, making it suitable for various diets. Here’s how to make Thai Mango Sticky Rice in a rice cooker, Instant Pot, or steamer.

thai mango sticky rice in rice cooker

What is Thai Mango Sticky Rice

Thai mango sticky rice, also known as ‘Khao Niew Mamuang’ in Thai, is a popular and delicious dessert that hails from Thailand. It is a sweet and indulgent treat enjoyed by both locals and tourists. Nowadays, mango sticky rice is so popular that you can enjoy it everywhere, from a small food stall in Ho Chi Minh City to Vienna train station in Austria.

Thai mango sticky rice is a delightful combination of sweet, creamy, fruity, and chewy elements that come together to create a harmonious and satisfying dessert. Ripe mangoes provide both sweet and slightly tangy flavors, while the coconut sauce adds a rich and creamy sweetness that complements the mangoes. Sticky rice, as the base of the dish, has a mild, neutral flavor and a soft and chewy texture, allowing it to absorb the flavorful mango and coconut sauce.

Finally, you can garnish mango sticky rice with crushed roasted peanuts, roasted white or black sesame seeds, or roasted peeled split mung beans. In my opinion, roasted peeled split mung beans are the most special topping for the dish; however, you can keep it simple with a pinch of roasted sesame seeds or peanuts because preparing roasted peeled split mung beans can be time-consuming.

thai mango sticky rice in instant pot

Mango Sticky Rice Calories

The number of calories in a serving of mango sticky rice can vary depending on the specific recipe and portion size. A standard serving of mango sticky rice, which typically consists of about 1 cup of cooked sticky rice, half a ripe mango, and a generous drizzle of coconut sauce, can contain approximately 300 to 400 calories. One cup of cooked sticky rice contains 170 calories, while two tablespoons of coconut sauce can add approximately 60 more calories. Half a mango (around 200g or 7oz) includes 120 calories.

Please note that this is a general estimate, and the actual calorie content may vary based on factors such as the type and amount of coconut milk and sugar used in the sauce, the size of the mango, and specific recipe variations.

Thai Mango Sticky Rice Recipe

Here’s the recipe to make 4 portions of Thai Mango Sticky Rice:

  • 300g (10.5 oz) Thai sticky rice
  • A pinch of salt & 15g (1 tbsp) coconut milk
  • 2 ripe mangoes
  • For coconut milk sauce: 120ml (1/2 cup) coconut milk, 2 tsp sugar, 1 pinch of salt, 1/2 teaspoon of tapioca starch & 2 teaspoons water.
  • Toppings: 2 tbsp roasted peanuts/peeled split mung beans/white & black sesames

In term of cooking equipment, you can use a rice cooker, an instant pot, or a steamer to make sticky rice. There are some differences in preparation as well as cooking process for each equipment.

How to Make Mango Sticky Rice

Step 1. Cooking Sticky Rice

Mango Sticky Rice in Steamer (30s parboiling + 20min steaming)

Preparing sticky rice in a steamer typically requires 20 to 30 minutes. To prepare, you can choose between soaking the sticky rice for six hours or opt for a quick 30-second parboiling before steaming. Here’s a step-by-step guide:

  • Begin by thoroughly rinsing the sticky rice.
  • For parboiling, bring a large pot of water to a boil, using a sizeable pot to maintain a consistent temperature. While waiting for the water to reach a rolling boil, prepare a mesh strainer for draining. Once the water is boiling, add the sticky rice and cook for 30-40 seconds, stirring continuously to prevent it from sticking to the pot. Immediately transfer the parboiled sticky rice into the prepared mesh strainer to drain excess water.
  • Once the excess water has been drained, you can incorporate the seasonings. Since mango sticky rice is a sweet dish, add a pinch of salt and 1 tablespoon of coconut milk to the rice.
  • Return the sticky rice to the stove and steam it for an additional 10-20 minutes.
how to make sticky rice quickly
Cooking sticky rice in a steamer.

Mango Sticky Rice in Rice Cooker or Instant Pot (20 min)

Using a rice cooker or an instant pot makes the preparation of sticky rice much more convenient, although the texture may not be as perfect as when steamed. However, the time-saving benefits are worth it, especially when you’re in a hurry. No need for advance soaking or waiting for extended cooking times. Here’s how to make mango sticky rice using a rice cooker or an instant pot:

  • Similar to the steaming method, rinse the sticky rice 2-3 times in the cooking pot until the water runs clear. There’s no need for soaking.
  • Add water to the cooking pot. Unlike cooking jasmine rice, sticky rice requires very little water. Add just enough water to cover the rice, with the water level slightly higher than the level of the sticky rice when you touch it with a fingertip. Then, mix in the seasonings (salt and coconut milk) with the rice.
  • Cooking Mango Sticky Rice in a Rice Cooker: With the rice cooker, switch on the cooking function. After 10 minutes, you can optionally stir the rice once for even cooking. Leave it until the light switches to the “warm” function, and then wait for an additional 10 minutes before opening and stirring the cooked rice.
  • Cooking Mango Sticky Rice in an Instant Pot: Using the instant pot, select the high-pressure cooking mode for either 15 minutes and allow for a natural pressure release for about 5 minutes, or opt for 18 minutes and quickly release pressure by moving the pressure release valve to the open position.
How to cook sticky rice in rice cooker
The water level slightly should be higher than the level of the sticky rice just a little bit.

Read more: How to Cook Sticky Rice

Step 2. Peeling and Cutting Mango

  • Carefully peel the skin of the mango, trying to remove it without taking away too much mango flesh.
  • Next, gently slide your knife from the stem area and cut downward, following the natural curve of the seed. The objective is to cut as close to the seed as possible without hitting it, to obtain two large pieces known as “mango cheeks,” one in the front and one in the back of the seed, running lengthwise. These mango cheeks are the portions you will serve with the sticky rice.
  • Finally, slice each mango cheek into several pieces lengthwise, creating 1–2-inch slices to serve with your sticky rice.
how to cut a mango
Cutting mango cheeks

Step 3. Making Coconut Milk Sauce

  • To make the Coconut Milk Sauce for Mango Sticky Rice, in a saucepan, mix 1/2 cup coconut milk, 1 tbsp sugar, and a pinch of salt. Cook over medium heat. Combine 1/2 tsp tapioca starch with 3 tsp water and add it to the mixture. Bring it to a boil until it thickens, and your sauce is ready.
coconut sauce for grilled banana in sticky rice

Step 4. Preparing toppings

  • For peanuts, white sesame, or black sesame, roast them until they are well-cooked.
  • If you would like to prepare roasted peeled split mung beans, start by boiling the peeled split mung beans for 15 minutes. Then, rinse them under water, pat them dry, and roast them over medium heat until they become dry and crispy.

Step 5. Serving

  • Use a bowl to shape your sticky rice into a dome. Flip the bowl onto a prepared plate to unmold the sticky rice. Next, arrange the mango aside. I recommend serving the coconut milk in a separate cup so that the eaters can decide for themselves how much coconut milk sauce to add. Finally, garnish the dish with roasted sesame, peanuts, or peeled split mung beans.
thai mango sticky rice recipe
thai mango sticky rice in rice cooker

Mango Sticky Rice in Rice Cooker, Instant Pot or Steamer

Yield: 4

Suitable for various diets such as vegan and gluten-free, here's how to make Thai Mango Sticky Rice in a rice cooker, Instant Pot or steamer.

Ingredients

Coconut milk sauce

Toppings

Instructions

Step 1. Cooking Sticky Rice

Mango Sticky Rice in Steamer (30s parboiling + 20min steaming)

Preparing sticky rice in a steamer typically requires 20 to 30 minutes. To prepare, you can choose between soaking the sticky rice for six hours or opt for a quick 30-second parboiling before steaming. Here's a step-by-step guide:

  • Begin by thoroughly rinsing the sticky rice.How to cook sticky rice in rice cooker
  • For parboiling, bring a large pot of water to a boil, using a sizeable pot to maintain a consistent temperature. While waiting for the water to reach a rolling boil, prepare a mesh strainer for draining. Once the water is boiling, add the sticky rice and cook for 30-40 seconds, stirring continuously to prevent it from sticking to the pot. Immediately transfer the parboiled sticky rice into the prepared mesh strainer to drain excess water.barboil sticky rice
  • Once the excess water has been drained, you can incorporate the seasonings. Since mango sticky rice is a sweet dish, add a pinch of salt and 1 tablespoon of coconut milk to the rice.how to make sticky rice quickly
  • Return the sticky rice to the stove and steam it for an additional 10-20 minutes.how to make sticky rice quickly

Mango Sticky Rice in Rice Cooker or Instant Pot (20 min)

Using a rice cooker or an instant pot makes the preparation of sticky rice much more convenient, although the texture may not be as perfect as when steamed. However, the time-saving benefits are worth it, especially when you're in a hurry. No need for advance soaking or waiting for extended cooking times. Here's how to make mango sticky rice using a rice cooker or an instant pot:

  • Similar to the steaming method, rinse the sticky rice 2-3 times in the cooking pot until the water runs clear. There's no need for soaking.How to cook sticky rice in rice cooker
  • Add water to the cooking pot. Unlike cooking jasmine rice, sticky rice requires very little water. Add just enough water to cover the rice, with the water level slightly higher than the level of the sticky rice when you touch it with a fingertip. Then, mix in the seasonings (salt and coconut milk) with the rice.How to cook sticky rice in rice cooker
  • Cooking Mango Sticky Rice in a Rice Cooker: With the rice cooker, switch on the cooking function. After 10 minutes, you can optionally stir the rice once for even cooking. Leave it until the light switches to the "warm" function, and then wait for an additional 10 minutes before opening and stirring the cooked rice.How to cook sticky rice in rice cooker
  • Cooking Mango Sticky Rice in an Instant Pot: Using the instant pot, select the high-pressure cooking mode for either 15 minutes and allow for a natural pressure release for about 5 minutes, or opt for 18 minutes and quickly release pressure by moving the pressure release valve to the open position.

Read more: How to Cook Sticky Rice

Step 2. Peeling and Cutting Mango

  • Carefully peel the skin of the mango, trying to remove it without taking away too much mango flesh.how to cut a mango
  • Next, gently slide your knife from the stem area and cut downward, following the natural curve of the seed. The objective is to cut as close to the seed as possible without hitting it, to obtain two large pieces known as "mango cheeks," one in the front and one in the back of the seed, running lengthwise. These mango cheeks are the portions you will serve with the sticky rice.how to cut a mango
  • Finally, slice each mango cheek into several pieces lengthwise, creating 1–2-inch slices to serve with your sticky rice.how to cut a mango

Step 3. Making Coconut Milk Sauce

  • To make the Coconut Milk Sauce for Mango Sticky Rice, in a saucepan, mix 1/2 cup coconut milk, 1 tbsp sugar, and a pinch of salt. Cook over medium heat. Combine 1/2 tsp tapioca starch with 3 tsp water and add it to the mixture. Bring it to a boil until it thickens, and your sauce is ready.coconut sauce for grilled banana in sticky rice

Step 4. Preparing toppings

  • For peanuts, white sesame, or black sesame, roast them until they are well-cooked.
  • If you would like to prepare roasted peeled split mung beans, start by boiling the peeled split mung beans for 15 minutes. Then, rinse them under water, pat them dry, and roast them over medium heat until they become dry and crispy.

Step 5. Serving

  • Use a bowl to shape your sticky rice into a dome. Decorate the plate with pandan leaves or banana leaves. mango sticky rice recipe
  • Flip the bowl onto a prepared plate to unmold the sticky rice. Next, arrange the mango aside. I recommend serving the coconut milk in a separate cup so that the eaters can decide for themselves how much coconut milk sauce to add. Finally, garnish the dish with roasted sesame, peanuts, or peeled split mung beans.thai mango sticky rice recipe
Nutrition Information:
Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 350

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