Name: Sweet Mango Sticky Rice Rolls
Prep time: 4 h
Cook time: 30 min
Total time: 4 h 30 min
Cuisine: Thai
Ingredients: 1 cup glutinous rice; 1 cup coconut milk; ½ cup sugar; ¼ teaspoon salt; 2 ripe mangoes; Fresh mint leaves (optional); Toasted sesame seeds (optional); Rice paper wrappers

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If you love Thai desserts or simply crave a refreshing treat that’s both creamy and tropical, these Sweet Mango Sticky Rice Rolls will be your new obsession. Inspired by the beloved Thai classic “Khao Niew Mamuang,” this twist wraps the familiar sticky rice and juicy mango in soft rice paper rolls—making them portable, bite-sized, and perfect for sharing.

These rolls are sweet, creamy, and beautifully balanced, with the richness of coconut milk paired with the bright freshness of ripe mango. With their soft chewiness and subtle crunch from optional garnishes like toasted sesame seeds, they deliver both flavor and texture in every bite.

Whether you’re hosting a summer gathering, meal-prepping desserts for the week, or simply looking to elevate your fruit game, these sticky rice rolls are the ultimate fusion of beauty and simplicity.

Sweet Mango Sticky Rice Rolls

Why You’ll Love This Recipe

A modern take on a Thai classic – Traditional flavors in an innovative roll format
Vegan and dairy-free – Naturally plant-based and allergy-friendly
Make-ahead friendly – Perfect chilled dessert for entertaining or prepping ahead
Customizable – Easily add toppings like shredded coconut, mint, or sesame seeds
Elegant presentation – Great for special occasions or beautiful dessert platters

Ingredients

1 cup glutinous rice (also called sticky rice)
1 cup coconut milk (full fat for best results)
½ cup sugar
¼ teaspoon salt
2 ripe mangoes
Fresh mint leaves (optional, for garnish)
Toasted sesame seeds (optional, for garnish)
Rice paper wrappers (spring roll wrappers)

Instructions

1. Soak the Rice

Place 1 cup of glutinous rice in a bowl, cover with water, and soak for at least 4 hours or overnight. This softens the grains and ensures a sticky, chewy texture.

2. Steam the Rice

Drain the soaked rice and transfer it to a cheesecloth-lined steamer. Steam over boiling water for 25–30 minutes, or until the rice is translucent and tender.

3. Prepare the Coconut Sauce

While the rice steams, heat 1 cup coconut milk, ½ cup sugar, and ¼ teaspoon salt in a saucepan over medium heat. Stir until the sugar dissolves and the mixture reaches a gentle boil. Remove from heat and reserve 2–3 tablespoons for serving.

4. Mix the Rice

Gently fold the hot coconut mixture (minus the reserved portion) into the steamed rice. Let sit for 10–15 minutes to fully absorb the flavors.

5. Slice the Mangoes

Peel and slice the mangoes into thin strips, about ¼ inch thick, suitable for rolling.

6. Prepare the Rice Paper

Dip a single rice paper wrapper into warm water for 10–15 seconds. Lay it flat on a damp clean towel.

7. Fill and Roll

With wet hands, spread a thin layer of sticky rice in the center of the rice paper, leaving space around the edges. Top with mango slices and any optional additions like shredded coconut. Fold the sides in, then roll tightly like a spring roll.

8. Chill

Place the rolls seam-side down on a plate. Chill in the refrigerator for at least 30 minutes to allow them to firm up.

9. Serve

Slice rolls in half if desired. Arrange on a platter, drizzle with the reserved coconut sauce, and garnish with toasted sesame seeds and mint leaves.

Variations

Add texture: Include toasted coconut flakes or crushed roasted peanuts in the filling.
Tropical twist: Add pineapple or banana slices for extra fruity flair.
Colorful rolls: Use red sticky rice or black glutinous rice for visual variety.
Kid-friendly version: Roll without mint or sesame seeds and serve with a side of coconut dipping sauce.
Make it indulgent: Drizzle with a little sweetened condensed coconut milk or chocolate sauce.

Storage Tips

Fridge: Store the rolls in an airtight container for up to 2 days. Separate layers with parchment paper to prevent sticking.

Freezer: Not recommended, as the rice and rice paper change texture once thawed.

To Serve Later: Let them come to room temperature for 10–15 minutes before serving to soften the rice paper.

FAQ

Can I use sushi rice instead of glutinous rice?
Sushi rice isn’t sticky enough for this recipe. Glutinous or “sweet” rice is essential.

Where can I find rice paper wrappers?
They’re commonly found in the Asian aisle of grocery stores or at Asian markets.

Can I make these rolls ahead of time?
Yes, but for best texture and appearance, serve within 24 hours.

What can I use instead of mango?
Try ripe peaches, papaya, or strawberries as alternatives.

Is this dessert gluten-free?
Yes! Just make sure all your packaged ingredients (like rice paper) are labeled gluten-free.

Conclusion

These Sweet Mango Sticky Rice Rolls are a fun, elegant spin on a traditional Thai dessert. With minimal ingredients and a no-bake method, they offer a tropical indulgence that’s light, refreshing, and dairy-free. Whether you’re impressing dinner guests or treating yourself on a hot day, this recipe is the perfect blend of flavor, texture, and visual appeal.