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.
Ingredients
Scale
For the Sticky Rice
- 1 cup sweet rice (glutinous rice)
- 1 ¼ cup water
- ¾ cup canned coconut milk
- ⅓ cup coconut sugar
- Pinch of salt
For the Coconut Sauce
- ½ cup canned coconut milk
- 1 tbsp honey
- 2 tsp arrowroot starch
For the Rolls
- 4–5 pieces of rice paper
- 1 large mango, sliced thin
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
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 12g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Mango Sticky Rice Rolls, Thai dessert, coconut sticky rice, rice paper rolls, tropical dessert, summer dessert
