Sweet Mango Sticky Rice Rolls

Sweet Mango Sticky Rice Rolls bring everything I love about Thai desserts into one satisfying treat. Imagine the creamy texture of coconut-infused glutinous rice snugly wrapped with slices of juicy mango, all bundled up in a soft rice paper wrapper. These rolls capture that dreamy blend of chewy, sweet, and fresh. They make an irresistible finish to any meal, or even a sweet snack on a hot day.

I always crave these after trips to Thailand When I rolled them out for my family the first time they vanished so quickly I had to make a second batch right away

Ingredients

• Glutinous rice: Gives the sticky soft texture traditional to Thai sweets Choose short grain white glutinous rice from the Asian market for the best result
• Coconut milk: Brings rich creamy sweetness Use good quality full fat coconut milk for maximum flavor
• Sugar: Sweetens and helps the coconut cream cling to rice Look for pure cane sugar to keep flavors clean
• Salt: Balances sweetness and brightens flavors Use fine sea salt for even mixing
• Ripe mangoes: Offer juicy freshness Select mangoes that feel tender with deep golden skin for best slicing
• Rice papers: Wrap everything together for a portable dessert Opt for thin round rice papers labeled for spring rolls
• Fresh mint leaves: Add a pop of color and herbal freshness Always use sprigs with bright green unblemished leaves
• Toasted sesame seeds: Give a nutty crunch Toast your own in a dry skillet for more aroma

Step-by-Step Instructions

Soak the Glutinous Rice:

Rinse the rice well to remove excess starch Place rice in a bowl and cover completely with cold water Let it soak for at least 4 hours or overnight which develops the perfect chewy bite

Steam Until Tender:

Drain the soaked rice Spread it onto a cheesecloth-lined steamer and set over boiling water Steam for 25 to 30 minutes Keep the heat gentle so the rice becomes shiny and tender Check a few grains to ensure they are fully cooked and translucent

Make the Coconut Sauce:

In a small saucepan combine coconut milk sugar and salt Whisk over medium heat until the sugar dissolves and bubbles begin to form Remove from heat before it boils rapidly Reserve a few tablespoons in a small bowl for drizzling at the end

Season and Rest the Rice:

Transfer the cooked rice to a wide bowl Gently fold in the warm coconut sauce except the reserved bit Let it sit for 10 to 15 minutes for the flavors to meld The rice will turn glossy and intensely aromatic

Prepare Mango and Rice Paper:

Slice peeled mangoes into strips about half an inch wide Soften one rice paper sheet by dipping it in warm water for several seconds until limp Lay it flat on a damp kitchen towel to prevent sticking

Assemble the Rolls:

With damp hands spread a thin even layer of sticky rice onto the rice paper keeping an inch clear around all sides Lay mango slices across the center Optionally sprinkle with shredded coconut

Roll and Chill:

Fold in the sides then roll tightly just like a spring roll Work slowly to prevent tearing Place the finished roll seam side down on a plate Repeat with remaining ingredients Then refrigerate the finished rolls for about 30 minutes so they hold their shape

Slice and Serve:

When ready to serve cut each roll for a pretty presentation Drizzle with leftover coconut sauce and garnish with fresh mint and a shower of toasted sesame seeds

Save

I am always in love with the coconut milk aroma that fills the kitchen when I stir it into the hot sticky rice That creamy fragrance reminds me of family gatherings where my aunt would always sneak an extra spoonful of coconut sauce over the top just for me

Storage Tips

These rolls store well in an airtight container in the refrigerator for up to three days but are at their best the same day Do not freeze as rice paper becomes tough and brittle Defrost gently in the fridge if needed Bring to room temperature before serving for best texture

Ingredient Substitutions

If you cannot find glutinous rice look for sushi rice as a backup though the texture will be slightly less chewy Any ripe mango will work If you want to try a twist swap in papaya or fresh peaches instead of mango For more fragrance infuse the coconut milk with a few pandan leaves while it heats

Serving Suggestions

Arrange rolls on a platter with extra coconut sauce in a small dish on the side A scattering of toasted coconut flakes or black sesame makes it festive For a fun party setup set out all the fillings and let guests roll their own

Cultural and Historical Notes

Mango sticky rice is an iconic dessert across Thailand enjoyed especially during mango season in April and May These rolls put a playful spin on the classic by borrowing the rice paper technique of Vietnamese spring rolls Combining the coconut rice and mango in this way is a nod to both Thai and Southeast Asian culinary traditions

Recipe FAQs

→ How do I keep rice paper from tearing?

Soften rice paper just until pliable and handle gently on a damp towel. Over-soaking or rough handling can cause tears.

→ Can I make these rolls ahead of time?

Yes, refrigerate them in an airtight container for up to 3 days, but for best texture, enjoy within 24 hours.

→ What can I use instead of glutinous rice?

Jasmine rice yields a less sticky texture. For a classic chewy bite, glutinous rice is preferred.

→ How do I slice the rolls neatly?

Use a sharp, moistened knife to cut the rolls cleanly without squishing or sticking the filling.

→ Are there options for added flavor?

Try infusing the coconut milk with pandan leaves or adding shredded coconut inside for extra aroma and taste.

→ Is this dessert vegan and gluten-free?

Yes, the rolls are naturally vegan and gluten-free when using traditional ingredients.