Step 1

To the Instant Pot®, add all Sticky Rice ingredients. Close the lid; turn the knob to Sealing. Press the Manual or Pressure Cook button and adjust the time to 3 minutes. When the timer beeps, allow 10 minutes to naturally release the pressure, then remove the lid.

Step 2

While the rice is cooking, make the Coconut Sauce. In a small saucepan over medium heat, combine coconut milk, sugar, and salt. In a small bowl, mix together cornstarch and cold water to make a slurry. When coconut milk mixture comes to a boil, whisk in the slurry for about 1–2 minutes until thickened. Remove from heat and allow to cool to room temperature.

Step 3

Add 1⁄4 cup Coconut Sauce to the rice in the Instant Pot® and stir to combine. Replace the lid and let cool for 10 minutes.

Step 4

To serve, spoon rice into a bowl and arrange mango slices over rice. Pour remaining coconut sauce over the top and sprinkle with sesame seeds. May be served warm or cold.