Sweet Mango Sticky Rice Rolls are the ultimate treat when you want something tropical, comforting, and just a little bit fun! Imagine creamy coconut-infused sticky rice, slices of fresh, juicy mango, and everything wrapped up tidily in a soft rice paper roll. It’s a playful spin on the classic Thai dessert, making it perfect for parties, after-dinner sweets, or even a quirky brunch. These vibrant rolls are naturally gluten-free, vegetarian, and a surefire way to impress anyone who takes a bite.
Ingredients You’ll Need
The beauty of Sweet Mango Sticky Rice Rolls is how each ingredient stands out on its own while coming together for an unforgettable bite. You don’t need many, but every single one is essential for creating that perfect balance of sweet, creamy, chewy, and refreshing.
- Glutinous (sticky) rice: Traditional sweet rice is a must for the iconic chewy texture; regular rice won’t give the same result!
- Water: Just enough to steam the rice to tender, sticky perfection.
- Full-fat coconut milk: For lush, creamy flavor and that signature tropical aroma.
- Granulated sugar: Sweetens the rice, making it a proper dessert and balancing the mango’s tartness.
- Salt: Just a dash to highlight all the flavors and keep things from getting too sweet.
- Ripe mangoes: Fresh, sweet, and juicy—choose mangoes that give a little when squeezed for the best flavor.
- Rice paper wrappers: The secret to making mango sticky rice handheld and picnic-ready!
- Toasted sesame seeds (optional): Adds a little crunch and a nutty finish (highly recommended!)
- Fresh mint leaves (optional): Brighten up each roll with color and a refreshing herbal note.
How to Make Sweet Mango Sticky Rice Rolls
Step 1: Rinse and Cook the Sticky Rice
Start by giving your sticky rice a good rinse under cold running water, swirling it around with your hands until the water runs clear. This little ritual washes away excess starch, ensuring the rice stays glossy and just the right amount of sticky, not gummy. Combine the rinsed rice and water in a medium saucepan, bring to a boil, then reduce the heat, cover tightly, and let it gently simmer for about 15 to 20 minutes, until the water is absorbed and the rice grains are tender.
Step 2: Prepare the Coconut Sauce
While the rice cooks, take out a small saucepan and pour in the coconut milk. Warm it on low heat, then add the sugar and salt, stirring until everything dissolves into a creamy, fragrant bath. This is what makes Sweet Mango Sticky Rice Rolls so irresistible—the coconut mixture soaks into the rice making it luscious and rich.
Step 3: Combine Rice and Coconut Sauce
Once your rice is cooked to perfection, it’s time for the dynamic duo to unite! Gently fold the warm coconut sauce into the rice—do this with care so you don’t mash the grains. Cover the saucepan and let the mixture sit for 10 to 15 minutes; this gives the rice time to absorb all that coconutty goodness.
Step 4: Prep the Mango and Other Fillings
While the rice cools and soaks up those flavors, peel your mangoes and cut them into thin, elegant strips. Gather the toasted sesame seeds and mint leaves if you’re using them. The mango is the star here—bright, sweet, and fragrant, offering color and juiciness with every bite.
Step 5: Assemble the Rolls
Set up a clean work surface and fill a shallow dish with warm water. Working with one rice paper wrapper at a time, dip it into the water for about 10 seconds until it softens. Lay it flat on a damp towel, then spoon about a quarter cup of the coconut sticky rice onto the center. Layer with strips of mango, fold in the sides, and roll it up tightly like a spring roll. Repeat for the rest, lining them up like delicious gems ready for their big reveal!
Step 6: Serve and Enjoy
You can serve your Sweet Mango Sticky Rice Rolls at room temperature or chilled, whatever suits the moment. Finish each roll with a sprinkle of toasted sesame seeds, a little fresh mint, and you’ve just created the most delightful tropical finger food dessert. Enjoy every bite!
How to Serve Sweet Mango Sticky Rice Rolls
Garnishes
The simplest way to add a touch of elegance and more flavor is to sprinkle your rolls with toasted sesame seeds. A few fresh mint leaves add a vibrant hint of green and a cool aromatic note. Sometimes, if I’m feeling fancy, I’ll add paper-thin ribbons of mango across the top—because why not let that golden color shine?
Side Dishes
To make Sweet Mango Sticky Rice Rolls the star of a dessert platter, pair them with small bowls of coconut cream for dipping, or even some sliced exotic fruits like pineapple or dragon fruit. For a Thai-inspired spread, a cool, herbal iced tea or a platter of savory bites makes a wonderful balance to the sweetness of the rolls.
Creative Ways to Present
Try slicing the rolls into bite-sized pieces and arranging them sushi-style for an adorable, shareable treat. For a crowd, set up a DIY station with bowls of coconut rice and mango strips, letting guests roll their own creations. Or, serve them on banana leaves for that ultimate tropical vibe—guaranteed to impress!
Make Ahead and Storage
Storing Leftovers
If you find yourself with a few Sweet Mango Sticky Rice Rolls left over, wrap them tightly in plastic wrap or store them in an airtight container in the refrigerator. They’ll keep their shape and flavor for up to 2 days, though the rice may firm up a little as it chills.
Freezing
While best enjoyed fresh, you can freeze the assembled rolls (preferably without garnishes) in a single layer on a tray. Once solid, transfer to a sealed bag or container. For the best quality, aim to enjoy them within a month, and note that the texture of the rice and mango may soften after thawing.
Reheating
To enjoy them at their best, let refrigerated or frozen Sweet Mango Sticky Rice Rolls come to room temperature naturally. I don’t recommend microwaving, as this can make the rice a bit tough and the mango chewy. If you want them gently warmed, a quick 10 seconds in the microwave under a damp paper towel works in a pinch.
FAQs
Can I use regular rice instead of sticky rice?
Sticky (glutinous) rice is essential for the right chewy, cohesive texture. Regular white or jasmine rice will be too fluffy and won’t hold together in the rolls quite as well.
What if I can’t find rice paper wrappers?
No worries! You can serve the coconut sticky rice and mango in bowls, layering everything up or using lettuce leaves or thin slices of jicama as a low-carb alternative wrap.
Can I make Sweet Mango Sticky Rice Rolls vegan?
Absolutely! The base recipe is already vegan and vegetarian as long as your sugar is bone char–free. Just double-check your sugar source, and you’re good to go.
How do I choose the best mangoes?
Look for mangoes that feel heavy, give a little under gentle pressure, and have a fruity aroma near the stem. Avoid mangoes with wrinkled skin or hard spots, as they might be underripe or overripe.
Can I assemble the rolls ahead of time for a party?
Yes! Assemble the Sweet Mango Sticky Rice Rolls up to a few hours in advance, cover tightly with plastic wrap, and refrigerate until you’re ready to serve. Wait to add garnishes until just before serving for the freshest presentation.
Final Thoughts
If you’re looking for a dessert that brings sunshine to your table, Sweet Mango Sticky Rice Rolls are your answer. They’re refreshing, unique, and so much fun to make—and eat! I truly hope you give them a try soon, and don’t be surprised when everyone asks for the recipe.
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Sweet Mango Sticky Rice Rolls Recipe
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Vegetarian
Description
Indulge in the tropical flavors of Thailand with these delightful Sweet Mango Sticky Rice Rolls. Creamy coconut-infused sticky rice embraces juicy mango slices, all wrapped up in a delicate rice paper wrapper. This gluten-free and vegetarian dessert is a perfect balance of sweet and savory, sure to transport your taste buds to paradise.
Ingredients
Sticky Rice:
1 cup glutinous (sticky) rice
1 ½ cups water
Coconut Sauce:
1 cup full-fat coconut milk
¼ cup granulated sugar
½ teaspoon salt
Rolls:
2 ripe mangoes (peeled and sliced into thin strips)
4 large rice paper wrappers
1 tablespoon toasted sesame seeds (optional)
fresh mint leaves for garnish (optional)
Instructions
- Rinse and Cook Rice: Rinse sticky rice and cook until tender.
- Prepare Coconut Sauce: Warm coconut milk with sugar and salt.
- Combine and Rest: Fold coconut sauce into cooked rice and let sit.
- Assemble Rolls: Soften rice paper, fill with rice and mango, roll tightly.
- Serve: Enjoy rolls topped with sesame seeds and mint leaves.
Notes
- You can substitute rice paper with jicama or lettuce for a low-carb option.
- If rice paper is unavailable, serve the dish deconstructed in a bowl.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop, No-Bake
- Cuisine: Thai
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
