Prepare Ingredients:

• Rinse the long-grain rice under cold water until the water runs clear. This step is essential to remove excess starch.
• If using fresh mango, chop it into small pieces. If you prefer mango puree, prepare half the quantity needed as puree.

Measure Ingredients: For the liquid, use equal parts of mango puree and coconut milk combined to match the quantity of rice. For example, if you use 1 cup of rice, use ½ cup of mango puree and ½ cup of coconut milk.

Combine in Instant Pot: Add the rinsed rice, the mango puree, and coconut milk mixture to the Instant Pot. Stir to ensure the rice is evenly coated and submerged in the liquid. If using chopped mango, add it to the pot as well.

Cook the Rice: Secure the lid of the Instant Pot and set it to the ‘Rice’ cooking setting. This usually cooks at a low pressure for 12 minutes, but you should consult your Instant Pot manual as models may vary.

Natural Release: Once the cooking cycle is complete, allow the Instant Pot to release pressure naturally. This will ensure the rice finishes cooking and absorbs the flavors fully.

Serve: Fluff the mango rice gently with a fork before serving. The rice should have a creamy texture with a sweet fragrance from the mango and coconut milk.