Name: Mango Sticky Rice Rolls Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
Ingredients: 1 cup sweet rice (glutinous rice); 1 ¼ cup water; ¾ cup canned coconut milk; ⅓ cup coconut sugar; Pinch of salt; ½ cup canned coconut milk; 1 tbsp honey; 2 tsp arrowroot starch; 4-5 pieces of rice paper; 1 large mango, sliced thin

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If you love the comforting creaminess of traditional mango sticky rice but want a fresh, fun twist, these Mango Sticky Rice Rolls are going to steal your heart. Picture luscious slices of ripe mango and sweet, coconut-infused sticky rice wrapped delicately in translucent rice paper, creating a handheld treat that’s both refreshing and indulgent. Perfect for a light dessert or an impressive party snack, Mango Sticky Rice Rolls blend textures and flavors beautifully, making every bite a little celebration of tropical sweetness and silky smoothness.

Ingredients You’ll Need

Ingredients You’ll Need

The magic of Mango Sticky Rice Rolls comes from simple, wholesome ingredients that each play a vital role in creating the perfect balance of taste, texture, and color. From the creamy coconut milk to the naturally sweet mango, every component is essential to bringing this dish to life.

1 cup sweet rice: Also known as glutinous rice, it gives the sticky, chewy texture that is the backbone of the dish.
1 ¼ cup water: Needed to cook the rice perfectly tender without losing stickiness.
¾ cup canned coconut milk: Adds a rich, velvety creaminess that soaks beautifully into the rice.
⅓ cup coconut sugar: Provides gentle caramel notes while coloring the rice with a lovely golden hue.
Pinch of salt: Balances the sweetness and enhances all the flavors.
½ cup canned coconut milk (for sauce): Used to create a luscious dipping sauce that’s smooth and sweet.
1 tbsp honey: Natural sweetener that gives the sauce a delicate floral touch.
2 tsp arrowroot starch: Thickens the coconut sauce to the perfect consistency.
4-5 pieces of rice paper: These thin, flexible sheets hold the rolls together while letting the colorful filling peek through.
1 large mango, sliced thin: The star fruit, offering bright, juicy sweetness and vibrant color.

How to Make Mango Sticky Rice Rolls

Step 1: Prepare the Sticky Rice

Begin by rinsing the sweet rice until the water runs clear, removing excess starch to prevent clumping. Cook the rice with water in a rice cooker for about 25 minutes, then let it rest for 10 more minutes with the lid closed—this resting time ensures it finishes steaming to perfect stickiness.

Step 2: Infuse the Rice with Coconut and Sugar

While the rice cooks, combine half a cup of coconut milk, coconut sugar, and a pinch of salt in a pot. Warm the mixture gently until the sugar dissolves, creating a fragrant, caramel-hued syrup. Stir this luscious liquid into the cooked rice; the rice will absorb the flavors, becoming creamy and wonderfully aromatic.

Step 3: Make the Coconut Dipping Sauce

In a small pot, mix the coconut milk, honey, and arrowroot starch. Simmer gently while stirring until the sauce thickens slightly. This sauce will offer a sweet, silk-smooth complement to your rolls and elevate each bite.

Step 4: Soften the Rice Paper

Dip a piece of rice paper briefly into warm water, softening it just enough to make it pliable without tearing. Lay it flat on a plate and let it rest for about a minute to fully soften and become easy to work with.

Step 5: Assemble the Mango Sticky Rice Rolls

Place several thin slices of ripe mango in the center of the softened rice paper. Spoon a generous amount of the coconut-infused sticky rice on top. Fold the sides of the rice paper over the filling, then roll it tightly from the bottom up into a neat spring roll shape. Repeat with all rice paper sheets until you’ve made several vibrant, delicious Mango Sticky Rice Rolls.

Step 6: Serve with Coconut Sauce

Arrange your rolls on a serving plate and accompany them with the coconut dipping sauce. The combination of the creamy sauce and the sweet mango rice roll will leave your guests asking for seconds.

How to Serve Mango Sticky Rice Rolls

Garnishes

To add an extra layer of texture and visual appeal, sprinkle toasted sesame seeds or crushed roasted peanuts over your Mango Sticky Rice Rolls just before serving. A few fresh mint leaves or a light dusting of shredded coconut can also brighten the presentation and lend a refreshing aroma.

Side Dishes

While Mango Sticky Rice Rolls shine as a dessert on their own, they also pair beautifully with delicate jasmine tea or a refreshing lemongrass iced tea to cleanse the palate. For an adventurous spread, consider serving alongside Thai iced tea or fresh tropical fruit platters.

Creative Ways to Present

For an elegant touch, slice your Mango Sticky Rice Rolls into bite-sized rounds and arrange them on a wooden platter with small dipping bowls of coconut sauce. You can also drizzle a thin line of coconut sauce and scatter edible flowers or vibrant microgreens around the plate for a restaurant-worthy display that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Mango Sticky Rice Rolls, store them covered in the refrigerator for up to two days. To prevent the rice paper from drying out, wrap the rolls individually in plastic wrap or keep them in an airtight container with a damp paper towel.

Freezing

Due to the delicate texture of the sticky rice and fresh mango, freezing these rolls is not recommended, as it can cause the rice paper to become brittle and the mango to lose its fresh flavor. It’s best to enjoy these flavorful rolls fresh.

Reheating

Since Mango Sticky Rice Rolls are best served fresh and chilled or at room temperature, reheating is not ideal. However, if your sticky rice feels too firm, gently warm it separately in the microwave before assembling the rolls fresh to restore its creaminess.

FAQs

Can I use regular rice instead of sticky rice for Mango Sticky Rice Rolls?

Regular rice doesn’t have the same sticky, chewy texture essential for the rolls to hold together properly. Sweet or glutinous rice is the best choice to replicate the classic mouthfeel and maintain structural integrity.

How ripe should the mango be for the best flavor?

Choose mangoes that are fully ripe but still firm to the touch. They should yield slightly when pressed and have a sweet aroma; underripe mangoes won’t develop the right flavor, while overly soft ones can become mushy inside the rolls.

Can I prepare Mango Sticky Rice Rolls vegan?

Absolutely! Simply replace the honey in the coconut sauce with maple syrup or agave nectar for a vegan-friendly alternative without sacrificing sweetness or texture.

What can I substitute for arrowroot starch in the coconut sauce?

If you don’t have arrowroot starch, cornstarch or tapioca starch make good substitutes. Use the same amount and dissolve it in a little cold water before adding to the coconut milk to ensure a smooth sauce.

How long do Mango Sticky Rice Rolls last after assembling?

These rolls are best enjoyed within a few hours of making them. If stored properly in the fridge, they can last up to 24 hours, but the rice paper may become less chewy, and the mango might release some moisture.

Final Thoughts

Creating Mango Sticky Rice Rolls is a joyful experience that rewards you with a delightful blend of textures and tropical flavors, perfect for sharing with friends or treating yourself. Once you try these, they might quickly become one of your favorite sweet snacks to make again and again. Give this recipe a go and enjoy the fresh, creamy taste of a new take on a beloved classic!

Mango Sticky Rice Rolls Recipe

★★★★★

5.1 from 23 reviews

Author: lilan
Total Time: 50 minutes
Yield: 4–5 rolls 1x
Diet: Vegetarian

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Description

Delight in the tropical flavors of Mango Sticky Rice Rolls, a fresh and modern twist on the classic Thai dessert. Sweet coconut-infused sticky rice is wrapped in delicate rice paper with thin slices of ripe mango, paired perfectly with a luscious coconut sauce for dipping. This easy-to-make recipe offers a refreshing, handheld treat that combines creamy, sweet, and fruity notes in every bite.

Instructions

Prepare the sticky rice: Add the sweet rice to a fine mesh strainer and rinse under cold running water until the water runs clear to remove excess starch. Transfer the rinsed rice to a rice cooker, cover it with 1 ¼ cups of water, and cook for 25 minutes. Once cooking is complete, keep the lid closed and let the rice steam undisturbed for an additional 10 minutes to finish softening.
Flavor the sticky rice: In a medium pot, combine ½ cup canned coconut milk, ⅓ cup coconut sugar, and a pinch of salt. Heat gently and bring the mixture to a low boil, simmering for a few minutes until the sugar has fully dissolved. Remove the pot from heat and stir this sweetened coconut mixture into the cooked sticky rice evenly. The rice will take on a darker hue due to the coconut sugar. Set aside to cool slightly.
Make the coconut dipping sauce: In a small pot, whisk together ½ cup canned coconut milk, 1 tablespoon honey, and 2 teaspoons arrowroot starch. Bring the mixture to a gentle simmer over medium heat, stirring constantly, until it thickens, about 3-4 minutes. Once thickened, remove from heat and set aside to cool.
Soften the rice paper wrappers: Working with one rice paper at a time, dip it briefly into warm water to soften. Place the softened rice paper on a flat plate and allow it to sit for about one minute to become pliable and easy to roll without tearing.
Assemble the rolls: Place 4-5 thin slices of mango in the center of the softened rice paper, then add a large spoonful of the sweet sticky rice on top. Fold in the two sides of the rice paper corners, then fold up the bottom edge and roll tightly to enclose the filling completely, forming a neat spring roll. Repeat this process for all rice papers.
Serve: Arrange the mango sticky rice rolls on a serving platter and serve alongside the coconut sauce for dipping. Enjoy this refreshing and decadent dessert immediately for the best texture and flavor.

Notes

Use glutinous or sweet rice for the best sticky texture; regular jasmine rice will not give the desired results.
If you don’t have a rice cooker, you can steam the rice in a pot with a tight-fitting lid, adjusting cooking times accordingly.
The coconut sauce can be kept warm or cooled, depending on your preference.
Rice papers soften quickly; do not soak them too long or they may tear easily when rolling.
The ripe mango should be firm enough to slice thinly but sweet and juicy for the best flavor contrast.
For a vegan version, substitute honey with maple syrup or agave nectar.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Cooking with rice cooker and stovetop; no baking
Cuisine: Thai