If you’ve ever enjoyed the classic Thai dessert mango sticky rice, then you already know the irresistible combination of sweet, juicy mangoes paired with creamy coconut-infused sticky rice. But what if we took that traditional dish and gave it a fun, modern twist? That’s exactly what happens with Sweet Mango Sticky Rice Rolls Easy Recipe.
Instead of serving the rice and mango side by side, this recipe transforms them into bite-sized rolls, making them easier to serve at parties, picnics, or even as a refreshing snack. Wrapped like sushi rolls or spring rolls, they’re not only delicious but also visually stunning — perfect for impressing guests or simply treating yourself to a light tropical indulgence.
In this guide, you’ll learn everything from selecting the best ingredients, preparing the rice, rolling the mango, and serving with flair. Whether you’re a beginner in the kitchen or a seasoned home chef, you’ll find this recipe approachable, fun, and customizable.
What Are Sweet Mango Sticky Rice Rolls?
Sweet Mango Sticky Rice Rolls are a fusion dessert inspired by the traditional Thai dessert Khao Niew Mamuang (mango sticky rice). Instead of being served on a plate, the coconut sticky rice and ripe mango slices are wrapped together in rolls.
Some versions use rice paper (similar to spring rolls), while others use thin slices of mango as the “wrapper.” Both versions are equally delightful, but rice paper rolls are sturdier and easier for beginners.
The result? Soft, chewy, coconut-scented sticky rice layered with juicy mango slices — rolled into bite-sized pieces that are as beautiful as they are tasty.
Why You’ll Love This Recipe
- Beginner-Friendly: Even if you’ve never made sticky rice before, the step-by-step guide makes it simple.
- Naturally Vegan: Made with coconut milk instead of dairy, it’s suitable for various diets.
- Beautiful Presentation: These rolls look elegant on a platter, perfect for parties or afternoon tea.
- Customizable: Swap mango with other fruits, or add toppings like sesame seeds, shredded coconut, or edible flowers.
- Portable: Unlike traditional mango sticky rice, these rolls are easy to carry for picnics or packed lunches.
Ingredients for Sweet Mango Sticky Rice Rolls Easy Recipe
The secret to a great result lies in using high-quality, fresh ingredients. Here’s what you’ll need:
For the Sticky Rice:
- 1 cup glutinous rice (also known as sticky rice; must be soaked overnight or for at least 4 hours)
- 1 cup coconut milk (full-fat, unsweetened, for rich flavor)
- 0.25 cup sugar (white sugar works best for clarity of flavor)
- 0.25 tsp salt (to balance the sweetness)
For the Mango Filling:
- 2 ripe mangoes (choose firm yet sweet mangoes; Ataulfo, Alphonso, or Keitt are ideal)
For Rolling & Garnish:
- 4 sheets rice paper (or soy wrappers, optional but useful for holding shape)
- 1 tbsp toasted sesame seeds (adds a nutty crunch)
- 2 tbsp shredded coconut (lightly toasted, for extra aroma)
- Reserved coconut milk sauce (for drizzling before serving)
Step-by-Step Instructions
Step 1: Soak and Steam the Sticky Rice
Soak the glutinous rice in water overnight (or at least 4 hours). This ensures the rice cooks evenly and develops its signature chewy texture. Drain the rice, then steam in a bamboo steamer or a steaming basket at 100°C for 20–25 minutes until fully cooked.
Chef’s Tip: Avoid boiling sticky rice like regular rice — it will lose its sticky consistency and become mushy.
Step 2: Make the Coconut Sauce
In a saucepan, combine the coconut milk, sugar, and salt. Heat gently over low-medium heat until the sugar dissolves. Do not let it boil, as coconut milk can separate. Reserve 3 tablespoons for drizzling at the end.
Step 3: Combine Sticky Rice and Coconut Milk
Transfer the hot sticky rice to a bowl and pour in the coconut milk mixture. Mix well, cover, and let it sit for 20–30 minutes so the rice absorbs the creamy coconut flavor. The rice should turn glossy and fragrant.
Step 4: Slice the Mango
Peel and slice the ripe mangoes into thin strips about 2–3 inches long. The slices should be pliable and not too thick, so they fold easily when rolled.
Step 5: Prepare the Wrapping Surface
If using rice paper: Dip each sheet into warm water for just a few seconds until soft and flexible. Place on a damp towel to prevent sticking.
Step 6: Assemble the Rolls
- Place a spoonful of sticky rice at the bottom third of the rice paper.
- Add a few mango slices on top.
- Fold the sides inward and roll tightly (like a spring roll).
- Repeat with remaining rice and mango.
Step 7: Slice and Garnish
Cut each roll in half or into bite-sized pieces. Arrange neatly on a plate, drizzle with reserved coconut milk, and sprinkle with toasted sesame seeds and shredded coconut. Serve immediately.
Tips for Perfect Mango Sticky Rice Rolls
- Soak the rice properly – This is key for the right texture. Skipping the soaking step will result in unevenly cooked rice.
- Use ripe mangoes – Sweetness balances the creamy rice; avoid tart or fibrous mangoes.
- Don’t over-soak rice paper – It only needs a quick dip in warm water; too long and it will tear.
- Serve fresh – These rolls taste best the same day, as rice paper can harden when refrigerated.
- Keep your hands slightly wet – This prevents rice paper from sticking when rolling.
Variations You Can Try
- No-Rice-Paper Version: Wrap sticky rice and mango directly in thin mango slices for a more refined, all-natural look.
- Fruit Mix Rolls: Add thin slices of banana, kiwi, or dragon fruit alongside mango for a colorful tropical medley.
- Nutty Crunch: Sprinkle crushed peanuts or almonds inside the roll before sealing.
- Matcha Twist: Mix a teaspoon of matcha powder into the coconut milk for a green tea-infused rice.
- Dessert Sushi Style: Serve rolls sliced like sushi, with a drizzle of chocolate sauce or fruit coulis.
Serving Suggestions
Sweet Mango Sticky Rice Rolls are incredibly versatile:
- Serve them as a dessert platter for summer parties.
- Pair with Thai iced tea or green tea for a refreshing afternoon snack.
- Add edible flowers for a gourmet presentation.
- Pack them for a picnic as a light, refreshing treat.
Storage & Make-Ahead Tips
- Make Ahead: You can prepare the sticky rice up to 4 hours in advance. Keep covered at room temperature.
- Storage: If you must refrigerate, wrap the rolls tightly in plastic wrap. They’ll keep for up to 1 day but may harden. Lightly steam before serving to soften.
- Freezing: Not recommended, as rice paper becomes rubbery once thawed.
Nutritional Information (Per Roll, Approx.)
- Calories: 180
- Carbohydrates: 38g
- Fat: 4g
- Protein: 2g
- Fiber: 2g
- Sugar: 12g
Final Thoughts
The Sweet Mango Sticky Rice Rolls Easy Recipe is more than just a dessert — it’s a fusion of tradition and creativity. By transforming the classic Thai mango sticky rice into rolls, you get a dish that’s elegant, portable, and fun to make.
Whether you’re planning a summer party, want to impress your guests with a tropical treat, or simply craving something sweet yet light, these rolls are the answer. With just a handful of ingredients and a bit of patience, you’ll create a dessert that tastes as good as it looks.
Sweet Mango Sticky Rice Rolls Easy Recipe
Description
Sweet Mango Sticky Rice Rolls are a delightful twist on the traditional Thai dessert, featuring creamy coconut sticky rice wrapped with sweet, juicy mango slices and rolled into bite-sized portions. This easy recipe is perfect for summer gatherings, refreshing desserts, or a light tropical treat. With just a few ingredients, you’ll have a stunning, restaurant-style dessert that is both beginner-friendly and incredibly delicious.
Ingredients
For the Sticky Rice:
For the Mango Filling:
For Rolling & Garnish:
Instructions
Prepare the Sticky Rice
- Soak the glutinous rice in water overnight (or at least 4 hours). Drain well, then steam the rice in a bamboo steamer or steaming basket over boiling water at 100°C for about 20–25 minutes until fully cooked and sticky.
Make the Coconut Sauce
- In a small saucepan, heat the coconut milk, sugar, and salt over low-medium heat. Stir gently until the sugar dissolves (do not let it boil). Reserve 3 tablespoons of this mixture for drizzling later.
Mix Rice with Coconut Milk
- Once the sticky rice is hot and cooked, transfer it to a bowl and slowly pour the coconut milk mixture over it. Stir well, cover, and let it rest for 20–30 minutes so the rice absorbs the coconut milk fully. The rice should be glossy and fragrant.
Prepare the Mango
- Peel the ripe mangoes and slice them into thin strips (about 2–3 inches long). They should be flexible enough for rolling.
Prepare the Rolling Wrapper
- If using rice paper: Dip each sheet in warm water for a few seconds until soft and pliable. Lay flat on a clean surface or damp towel.
Assemble the Rolls
- Place a layer of sticky rice (about 2–3 tablespoons) on the bottom third of the rice paper sheet. Add mango slices on top of the sticky rice. Gently roll the rice paper, tucking in the sides as you go, just like making a spring roll. Repeat with the remaining ingredients.
Slice and Garnish
- Cut each roll into halves or bite-sized pieces. Drizzle with the reserved coconut milk, sprinkle toasted sesame seeds or shredded coconut on top, and serve fresh.
Note
Mango Selection: Use ripe but firm mangoes for clean slices. Overripe mango may become too mushy.
Rice Substitute: Sushi rice can be used if glutinous rice is not available, though the texture will be slightly different.
Make-Ahead Tip: Sticky rice can be made a few hours in advance. Keep it covered at room temperature (avoid refrigerating before rolling as it hardens).
Storage: Rolls are best eaten fresh, but they can be stored in an airtight container in the fridge for up to 1 day. Lightly steam before serving to soften if needed.
Variation: Instead of rice paper, try wrapping with thinly sliced mango as an edible “wrapper” for a beautiful no-paper version.
