Sweet Mango Sticky Rice Rolls

Sweet Mango Sticky Rice Rolls bring together sunshine-bright mangoes and creamy coconut sticky rice in a fresh, hand-held treat that is perfect for summer cravings or whenever you want to wow guests with a vegan Thai-inspired dessert. These rolls are surprisingly unfussy once you gather your ingredients and the aromatic coconut milk ties everything together with richness and subtle sweetness.

The first time I made these was out of a craving for mango sticky rice but wanting something portable for a picnic. Wrapping everything up in rice paper made them fun to eat and easy to transport.

Ingredients

• Glutinous rice: Choose a short grain variety specifically labeled glutinous or sticky for the best texture as regular rice will not be sticky enough
• Coconut milk: Go for full fat coconut milk in a can for the richest flavor and creaminess
• Granulated sugar: White sugar keeps the coconut sauce clean tasting but you could substitute coconut sugar for a caramel note
• Fine salt: Just a small amount balances the sweetness
• Ripe mangoes: Pick mangoes that yield gently to pressure and have a vibrant golden scent for the juiciest filling
• Rice paper: Make sure the sheets are fresh and not brittle for easy rolling
• Fresh mint leaves: Adds a cooling aroma to finish and elevates the presentation
• Toasted sesame seeds: Nutty crunch that contrasts with the soft rice and mango I often toast my own for more fragrance

For best results select mangoes at their peak ripeness and avoid under ripe fruit which can taste starchy

Step-by-Step Instructions

Soak the Rice:

Rinse the glutinous rice well then place it in a bowl and cover fully with water. Let it soak for at least four hours or overnight. This softens the grains and ensures the signature sticky result.

Steam the Rice:

Drain the soaked rice thoroughly and transfer to a cheesecloth lined steamer. Steam over simmering water for about twenty five to thirty minutes until the grains look translucent and are tender but not mushy.

Make the Coconut Sauce:

In a saucepan combine your coconut milk sugar and salt. Warm over medium heat and stir frequently until the sugar dissolves completely and the sauce just begins to show little bubbles at the edges. Set aside a few tablespoons of this sauce for serving.

Coat the Sticky Rice:

Once the rice is done steaming while still hot transfer it to a mixing bowl. Slowly pour the coconut sauce over the rice mixing gently with a wet spatula to coat all the grains. Let it sit uncovered for ten to fifteen minutes so the rice fully absorbs the creamy sweetness.

Prepare the Mango:

Peel your ripe mangoes and slice them into long thin strips about finger width. This shape makes rolling easy and gives a burst of color in every bite.

Soften the Rice Paper:

Fill a large shallow dish with warm water. Submerge each rice paper sheet for ten to fifteen seconds just until pliable then carefully transfer to a damp kitchen towel to keep it from sticking.

Assemble the Rolls:

With damp hands spread about two tablespoons of sticky rice onto the center of the rice paper leaving the edges free. Lay a few mango strips over the rice and scatter over any optional shredded coconut.

Roll It Up:

Fold the two sides of the rice paper tightly over the filling then roll from the bottom up to form a tidy cylinder. The rice paper will seal itself. Repeat with all ingredients.

Chill the Rolls:

Arrange the finished rolls seam side down on a plate. Cover and refrigerate for about thirty minutes to allow them to firm up and make neat slicing possible.

Finish and Serve:

Right before serving slice each roll with a sharp moistened knife for clean edges if you like. Arrange on a platter drizzle with the reserved coconut sauce and finish with fresh mint and toasted sesame seeds.

Pin

The finished rolls stay fresh in the fridge for up to three days but are best enjoyed within a day for the most tender bite

Storage Tips

Store leftover rolls in an airtight container lined with a damp paper towel to keep them supple. Avoid stacking to prevent sticking. If making ahead keep the reserved coconut sauce separate and drizzle just before serving for best texture. Never freeze these rolls as the rice paper becomes tough and loses its delicate bite.

Ingredient Substitutions

If glutinous rice is not available try jasmine rice for a fragrant alternative though the result will be slightly less chewy. For extra flavor infuse the coconut sauce with a pandan leaf as it warms. Coconut sugar may replace white sugar for a richer caramel flavor. You can skip sesame seeds or use black sesame for contrast.

Serving Suggestions

Serve the rolls chilled for a refreshing finish to a spicy meal or arrange them sliced as finger food for gatherings. They pair beautifully with Thai iced tea or a cup of hot green tea. For color add diced strawberries or kiwi alongside mango for a fruitier presentation.

Pin

Cultural Context

Mango sticky rice is a beloved dessert in Thai cuisine often enjoyed during mango season when fruit is truly at its best. These rolls offer a playful contemporary twist making it easy to share at potlucks or picnics while keeping the authentic flavors of coconut rice and fresh mango.

Recipe FAQs

→ What type of rice is best for sticky rice rolls?

Glutinous rice, also called sticky rice, yields the ideal chewy texture for this dessert. Avoid regular jasmine rice for the most authentic result.

→ Can I make these rolls ahead?

Assemble the rolls and refrigerate them for up to 24 hours for best freshness and texture. Cover tightly to prevent drying.

→ How do I prevent the rice paper from tearing?

Soften each rice paper sheet briefly in warm water. Avoid oversoaking and use a damp towel to handle and wrap the rolls gently.

→ Are there any variations to try?

You can add shredded coconut, swap in seasonal fruit, or infuse the coconut milk with pandan leaves for extra fragrance.

→ What tips help with serving?

Use a sharp, moistened knife to cut clean slices, and garnish just before serving with coconut sauce, mint leaves, and sesame seeds.

→ Is this dessert suitable for vegans?

Yes, the rolls are vegan-friendly as long as vegan sugar is used. All the other ingredients are naturally plant-based.