Sweet Mango Sticky Rice Rolls Easy Recipe

Prep Time 20 mins
Cook Time 25 mins
Rest Time 30 mins
Total Time 1 hr 15 mins
Cooking Method:
Cuisine: ,
Courses: , ,
Difficulty: Beginner
Cooking Temp: 100  C
Best Season: Summer
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:
  • 1 cup glutinous rice (soaked overnight or at least 4 hours)
  • 1 cup coconut milk (full-fat, unsweetened)
  • 0.25 cup sugar (adjust to taste)
  • 0.25 tsp salt
    • For the Mango Filling:
  • 2 ripe mangoes (firm, sweet, peeled and thinly sliced)
    • For Rolling & Garnish:
  • 4 sheets rice paper (or thin soy wrappers, optional for firmer rolls)
  • 1 tbsp toasted sesame seeds (optional)
  • 2 tbsp shredded coconut (toasted, for garnish)
Instructions
    Prepare the Sticky Rice
  1. 1
    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.
    2. Make the Coconut Sauce
  2. 2
    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.
    3. Mix Rice with Coconut Milk
  3. 3
    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.
    4. Prepare the Mango
  4. 4
    Peel the ripe mangoes and slice them into thin strips (about 2–3 inches long). They should be flexible enough for rolling.
    5. Prepare the Rolling Wrapper
  5. 5
    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.
    6. Assemble the Rolls
  6. 6
    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.
    7. Slice and Garnish
  7. 7
    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.

Keywords: easy dessert recipe, mango sticky rice, Thai dessert, summer treat, tropical recipe
Read it online: https://petitepanini.com/recipe/sweet-mango-sticky-rice-rolls-easy-recipe/