Sweet Mango Sticky Rice Rolls

Sweet mango sticky rice rolls are a playful twist on the classic Thai dessert I grew up eating on special summer nights The creamy coconut soaked rice and juicy mango slices bundled in delicate rice paper mean every bite brings soft chew sweet fragrance and cooling freshness to your table Whether for a celebratory treat or a fun shareable dessert these rolls bring a taste of the tropics home

The first time I served these at a backyard party the kids loved helping roll them and they vanished faster than any cake or cookie

Ingredients

• Glutinous rice: This is essential for that signature sticky texture Choose whole short grains for best results
• Coconut milk: Full fat is best for rich flavor and creamy consistency Shake your can well before opening
• Sugar: White or coconut sugar both work and bring sweetness to balance the salty coconut
• Salt: A tiny pinch brings out all the flavors and keeps it from tasting flat
• Ripe mangoes: Look for golden yellow fruit that yields slightly to the touch fragrant with minimal black spots
• Rice papers: These are available in the Asian foods aisle Select round sheets that feel firm but not brittle
• Fresh mint leaves: For garnish and a cool herbal pop Pick small bright green leaves with no browning
• Toasted sesame seeds: These give nutty aroma and slight crunch Toast your own for extra depth

I find the combo of ripe Ataulfo mangoes and good quality coconut milk is what elevates this dessert from good to truly special

Step-by-Step Instructions

Soak the Sticky Rice:

Measure your glutinous rice and cover with plenty of cool water Let sit at least four hours or overnight for extra plump tender grains

Steam Until Tender:

Line a steamer basket with damp cheesecloth Spread your soaked and drained rice in an even layer Place over boiling water cover and steam about thirty minutes until glossy and sticky

Make the Coconut Sauce:

As the rice steams pour coconut milk sugar and salt into a saucepan Heat over medium stirring until sugar dissolves and mixture gently simmers Immediately remove from heat Set aside two or three tablespoons for garnish

Mix Rice and Coconut:

Transfer just steamed rice to a large bowl Drizzle with most of the coconut sauce Gently fold until all grains are evenly coated Let it sit ten to fifteen minutes to let flavors meld and the mixture cool

Prep Mangoes and Rice Paper:

Peel ripe mangoes and slice into long even strips Soften one rice paper round at a time by dipping briefly in warm water Lay flat on a damp towel to prevent sticking

Fill and Roll:

With wet fingers spread a thin layer of sticky rice across the center of the rice paper top with mango slices and if you like add a bit of extra shredded coconut

Wrap Up:

Fold edges inward then roll up from the bottom tucking snugly to enclose filling Continue with remaining rice and mango

Chill:

Arrange finished rolls seam side down on a plate and cover loosely with plastic Refrigerate thirty minutes This helps everything firm up for cleaner slicing

Serve:

Custom slice if you wish Arrange on a platter Drizzle with reserved coconut sauce and scatter mint leaves and toasted sesame seeds across top for fresh vibrant presentation

Save it

These rolls make my kitchen smell like coconut fields and fresh mango each time I make them My grandmother always said good mango sticky rice was about patience and not rushing through each step and even now I enjoy every moment of the process

Storage Tips

Store leftover rolls in a single layer under plastic wrap in the fridge up to twenty four hours Bring to room temperature before serving for softest texture If they firm up too much a very quick steam will revive them Gently dab any condensation before plating

Ingredient Substitutions

If you cannot find glutinous rice sushi rice gives a similar stickiness but true Thai sweet rice is worth seeking out For non dairy lovers almond or oat milk works for the coconut sauce but the flavor goes less rich Sub chopped strawberries or pineapple if you cannot find great mango or try a sprinkle of crushed peanuts for crunch in place of sesame

Serving Suggestions

Pile these rolls on a platter for guests to grab and dip Serve with extra coconut sauce or even a little lime zest for zip They are great after a spicy meal or at brunch next to other tropical fruit I like setting out extra mint and sesame to let everyone customize

Cultural Context

Sticky rice with mango is a beloved street treat all across Thailand playing a big part in New Year street markets and summer celebrations Rolling it into rice paper gives it a Vietnamese inspired look that is perfect for snacks and handheld desserts but the flavors remain authentically Thai Sweet sticky rice with coconut and mango is a celebratory dish perfect for sharing at family tables

Save it

Enjoy these sweet mango sticky rice rolls as a cooling dessert or share them at your next gathering for a refreshing tropical treat

Common Questions

→ How do I achieve the perfect sticky rice texture?

Soak the glutinous rice for at least 4 hours, then steam it until it turns tender and translucent to get the desired stickiness.

→ Can I prepare the rolls ahead of time?

Yes, you can refrigerate the rolls for up to a day. Slice them just before serving for the best texture.

→ What is the best way to keep rice paper from tearing?

Dip each rice paper sheet briefly in warm water and place it on a damp towel. Don’t over-soak, and roll gently.

→ Are there alternative garnishes besides mint and sesame?

Shredded coconut, crushed peanuts, or even edible flowers can add a different flavor and presentation twist.

→ Can I substitute another fruit for mango?

Yes, ripe peaches or strawberries can provide a delicious variation suitable to the season or your preference.