Creamy coconut sweet rice with fresh mango is quick, easy, and perfect for a simple dessert or sweet side dish.
Sweet rice with fresh mango is one of those desserts that feels a little fancy while being secretly very easy to make. The rice cooks up soft and creamy with coconut milk and honey, then gets topped with fresh mango and an extra drizzle of sweet coconut sauce. It is simple, cozy, and honestly hard to stop eating.
What I love most about this recipe is that it gives you that creamy coconut-and-mango combination without a long ingredient list or a complicated method. If you want an easy dessert that looks pretty on the plate but does not take a ton of effort, this one checks all the boxes.
Why You’ll Love This Recipe
- Creamy, lightly sweet coconut rice
- Fresh mango adds natural sweetness and a bright flavor
- Easy to make in the Instant Pot
- Great for dessert or a sweet side dish
- Looks impressive without being fussy
Ingredients Needed
- Jasmine rice
- Water
- Coconut milk
- Honey
- Salt
- Fresh mango
A Few Ingredient Notes
Jasmine rice
Jasmine rice gives this dish the soft, fluffy texture that works really well with the coconut milk. We always have it on hand so it’s my first choice here. You may choose to go with a short grain that offers a more sticky texture and that’s fine too.
Coconut milk
Use canned coconut milk for the best creamy texture. Give the can a good shake before opening so the cream and liquid mix back together.
Honey
Honey adds a simple sweetness that works really well with the coconut and mango. It keeps the flavor soft and warm instead of overly sugary.
Fresh mango
Fresh ripe mango is best here. You want it sweet and soft, but not mushy.
Recipe Overview
Find the full recipe below in the recipe card.
- Add the rice, water, part of the coconut milk, honey, and salt to the Instant Pot.
- Cook on high pressure.
- Warm the remaining coconut milk and honey to make the sauce.
- Slice the mango.
- Fluff the cooked rice.
- Serve with fresh mango and spoon the sauce over the top.
How to Make Sweet Rice with Fresh Mango
1. Add the rice ingredients to the Instant Pot
Add the rinsed jasmine rice, water, 1 cup of coconut milk, 3 tablespoons honey, and a pinch of salt to the Instant Pot.
2. Pressure cook
Cook on high pressure for 6 minutes. When the timer ends, let it sit for 10 minutes before releasing the pressure.
3. Make the coconut sauce
While the rice cooks, stir together the remaining coconut milk and honey in a microwave-safe bowl. Heat until warm and smooth.
4. Prep the mango
Peel and slice the mango while the rice finishes cooking.
5. Fluff and serve
Fluff the rice with a fork, then spoon it into bowls. Top with fresh mango and drizzle the sweet coconut sauce over everything.
Tips for the Best Sweet Rice and Mango
Rinse the rice well
Rinsing helps remove excess starch so the rice cooks up softer and less gummy. I usually rinse until the water looks much clearer.
Use full-fat coconut milk
This gives the rice and sauce a richer texture. It is worth it here.
Serve warm
Warm rice with cool fresh mango is my favorite way to serve this. The contrast is so good.
Adjust the sweetness
If you want it sweeter, add a little extra honey to the sauce right before serving.
Add a garnish if you want
A sprinkle of sesame seeds on top adds a little texture and makes the plate look extra pretty.
Frequently Asked Questions
Can I make this without an Instant Pot?
Yes. Cook the jasmine rice on the stovetop according to the package directions, but replace some of the cooking liquid with coconut milk and add the honey and salt while it cooks.
Is this the same as mango sticky rice?
Not exactly. This is a simple sweet rice with mango recipe that has a similar coconut-and-mango flavor combination, but it is an easier home version using jasmine rice and the Instant Pot.
Can I use frozen mango?
Yes, if needed. Let it thaw fully first so it is not icy on top of the warm rice.
Can I use sugar instead of honey?
Yes. Honey gives it a softer flavor, but sugar will work if that is what you have on hand.
What does this taste like?
It is creamy, lightly sweet, coconutty, and fresh. The mango gives it a bright flavor that keeps the rice from feeling too heavy.
Storage and Leftovers
Store the rice, mango, and sauce separately if possible.
Refrigerator
- Rice: 3 to 4 days
- Sauce: 3 to 4 days
- Sliced mango: best within 1 to 2 days
Reheating
Warm the rice gently in the microwave or on the stovetop. Add a splash of coconut milk or water if it seems dry. Warm the sauce separately and spoon it over the rice before serving.
More Recipes You May Like
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Make It Now!
Easy Sweet Rice with Mango
Ingredients
- 1 cup jasmine rice rinsed
- 3/4 cup water
- 1 14 oz can coconut milk divided, 1 cup & 3/4 cup
- 5 tablespoons raw honey divided, 3T & 2T
- pinch of salt
- 1 large mango or 2 small
Method
- Add rice, water, 1 cup coconut milk, 3 Tablespoons raw honey, and salt to Instant Pot. Cook for 6 minutes on high pressure.
- While rice is cooking, make the sweet honey coconut sauce. Add remaining coconut milk and honey to microwave safe bowl. Microwave on high for 4 minutes.
- Peel and slice mango.
- Once timer sounds on Instant Pot, let sit for 10 minutes then release pressure. Fluff rice.
- Serve rice hot. Top with mango slices and sweet coconut sauce.
Nutrition
Notes
Tried this recipe?
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Originally Published: 2017 Updated text and photos: 04/22/2026
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