If you’re searching for a dessert that embodies pure tropical sunshine and offers a unique twist on tradition, let me introduce you to Sweet Mango Sticky Rice Rolls. This playful, vegan spin on the classic Thai treat wraps fragrant coconut sticky rice and slices of juicy mango in tender rice paper, making every bite delightfully chewy and refreshing. The rolls look gorgeous on a platter, and their creamy, fruity flavors are balanced by subtle notes of coconut and a hint of salt. Whether you’re hosting a summer party, prepping ahead for a special dinner, or simply treating yourself, these Sweet Mango Sticky Rice Rolls will win hearts and spark conversation.
Ingredients You’ll Need
The beauty of Sweet Mango Sticky Rice Rolls lies in a handful of simple ingredients that work together to create pure magic. Each component brings something essential, so choosing quality and freshness really makes all the difference!
- Glutinous Rice: Go for authentic glutinous (sticky) rice, which delivers that signature chewy texture you crave in Thai desserts.
- Coconut Milk: Full-fat canned coconut milk gives richness and deep coconut flavor—don’t skimp on quality here!
- Sugar: White sugar sweetens the coconut sauce, making the sticky rice perfectly creamy and just right.
- Salt: A pinch sharpens flavors and balances out all that sweetness, bringing everything into harmony.
- Ripe Mangoes: Select fragrant, tender, golden mangoes (like Ataulfo or Champagne) for their sweet-tart burst and silky texture.
- Fresh Mint Leaves (optional): Mint adds a pop of green and subtle freshness to brighten every bite.
- Toasted Sesame Seeds (optional): Toasted seeds give a nutty crunch and beautiful finishing touch.
- Rice Paper Wrappers: These soft wraps hold everything together, making the rolls easy (and fun!) to assemble and eat.
How to Make
Step 1: Soak and Steam the Glutinous Rice
Start by soaking 1 cup of glutinous rice in plenty of water for at least 4 hours, or overnight if you want to plan ahead. This step is crucial and makes for the stickiest, most tender rice. Once soaked, drain and steam the rice in a lined steamer basket for 25 to 30 minutes until each grain is glossy and tender to the bite. Don’t try to rush this—the texture is the heart of Sweet Mango Sticky Rice Rolls!
Step 2: Make the Sweet Coconut Sauce
While the rice is steaming, combine your coconut milk, sugar, and salt in a saucepan. Gently heat over medium until the sugar melts and the sauce is smooth and fragrant. For luscious flavor and that unmistakable Thai dessert aroma, don’t let the sauce boil. Be sure to reserve 2 to 3 tablespoons for drizzling later—this little step takes Sweet Mango Sticky Rice Rolls from tasty to show-stopping.
Step 3: Mix Coconut Sauce Into Rice
Straight from the steamer, transfer your hot sticky rice to a large bowl. Pour almost all of the warm coconut sauce over the rice and mix gently (wet hands make this less sticky!). Let the rice sit for 10 to 15 minutes—this is when it soaks up all that creamy coconut flavor and develops its luscious, almost pudding-like texture.
Step 4: Prep the Mango
While the rice cools, slice your ripe mangoes into thin, even strips. If you want your Sweet Mango Sticky Rice Rolls to look extra elegant once sliced, take your time and use the ripest, juiciest mangoes you can find. If you have little helpers, letting them sneak a slice or two is highly encouraged.
Step 5: Soften Rice Paper Wrappers
Fill a large, shallow dish with warm water. Dip a rice paper wrapper in for just 10 to 15 seconds until it’s soft but still workable. Don’t let it get too floppy, or assembly will get tricky. Place the damp wrapper on a clean towel or cutting board, and you’re ready to roll!
Step 6: Assemble the Rolls
Add a thin layer of sticky rice down the center of your rice paper, top with sliced mango, and a few mint leaves if you like. Try not to overfill; this keeps your Sweet Mango Sticky Rice Rolls neat and easy to handle. Roll up tightly, tucking in the sides as you go, just like you would with fresh spring rolls. If you want a color pop, nestle edible flowers or herbs inside for a fun surprise.
Step 7: Chill and Slice
Arrange the finished rolls on a plate, cover, and chill for at least 30 minutes. This quick rest helps everything set and makes the rolls easy to slice. When ready to serve, cut each one into bite-sized pieces, drizzle with your reserved sweet coconut sauce, and let the oohs and aahs begin!
How to Serve
Garnishes
When it comes to garnishing your Sweet Mango Sticky Rice Rolls, a little creativity goes a long way. Drizzle the rolls with the reserved coconut sauce for richness, then lay on a scattering of toasted sesame seeds for crunch. Fresh mint leaves or edible flowers elevate the dish—instantly making it centerpiece-worthy and adding freshness that pairs beautifully with the sweet, creamy filling.
Side Dishes
The rolls shine brightest alongside light, refreshing side dishes. Try pairing them with a chilled herbal tea, a platter of tropical fruit (think pineapple, lychee, or papaya), or even a zesty salad with lime dressing. Since the dessert is rich, something a bit tangy or citrus-forward keeps things bright and well-balanced.
Creative Ways to Present
There’s no limit to how you can show off your Sweet Mango Sticky Rice Rolls! Arrange them sushi-style on a long platter with chopsticks for an eye-catching spread, pop them into bento boxes for a stunning picnic treat, or serve individual rolls in mini ramekins with personal coconut sauce dippers. For a party, let guests roll their own at a build-your-own sticky rice roll station—it’s interactive and always a hit!
Make Ahead and Storage
Storing Leftovers
If you have extra Sweet Mango Sticky Rice Rolls, store them covered in the refrigerator. They’ll keep well for up to 24 hours, but be sure to keep the rolls well wrapped in plastic or an airtight container to prevent the rice paper from drying out and the rice from getting overly firm.
Freezing
While you can freeze the sticky rice component and mango slices separately for up to a month, it’s best not to freeze the assembled Sweet Mango Sticky Rice Rolls. The rice paper tends to become tough or overly sticky after thawing, which can impact the texture and eating experience.
Reheating
If the rolls have firmed up in the refrigerator, let them sit out at room temperature for 20–30 minutes before serving. Avoid microwaving, as it can make the rice paper rubbery. If needed, you can warm reserved coconut sauce gently before drizzling over the sliced rolls to bring back that luscious, just-made taste.
FAQs
Can I use a different type of rice if I can’t find glutinous rice?
Glutinous rice (sometimes called sticky or sweet rice) is key for authentic texture. Other rice varieties just won’t yield the chewy, cohesive base needed for Sweet Mango Sticky Rice Rolls. Look for glutinous rice at Asian supermarkets or online for the best results.
What’s the best kind of mango to use?
Ataulfo (also called Champagne) mangoes are the top choice for these rolls due to their creamy texture, bright yellow color, and rich sweetness. If unavailable, try Kent or Haden mangoes, but always look for fruit that’s fragrant and ripe for slicing.
Why did my rice paper tear when rolling?
Rice paper can rip if it becomes too wet or if the roll is overfilled. Dip the wrapper in water only until it’s pliable, and use a light hand with fillings. Wetting your hands before handling helps keep the rice from sticking and prevents accidental tearing.
Can I make the rolls in advance for a party?
Absolutely! Sweet Mango Sticky Rice Rolls are ideal for prep-ahead. Roll them a few hours ahead and refrigerate, but slice and garnish just before serving for the best appearance and freshest taste.
Are Sweet Mango Sticky Rice Rolls gluten-free?
Yes, as long as you use pure glutinous rice, rice paper wrappers, and basic coconut milk, these rolls are naturally gluten-free. Always check ingredient labels if you’re serving guests with dietary restrictions.
Final Thoughts
If you’re ready to bring a little Thai sunshine into your kitchen, Sweet Mango Sticky Rice Rolls deserve a spot on your must-try list. They’re vibrant, satisfying, and a joy to share—give them a go, and don’t be surprised if you find yourself making them again and again!
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Sweet Mango Sticky Rice Rolls Recipe
- Total Time: 4 hours 30 minutes
- Yield: 6–8 rolls
- Diet: Vegan
Description
A tropical vegan dessert twist on the Thai classic mango sticky rice, these Sweet Mango Sticky Rice Rolls feature chewy coconut sticky rice and fresh mango, wrapped in soft rice paper and chilled to perfection. Easy to prepare ahead for a beautiful and flavorful treat!
Ingredients
For the Sticky Rice:
- 1 cup glutinous rice
- 1 cup coconut milk
- ½ cup sugar
- ¼ teaspoon salt
For Assembly:
- 2 ripe mangoes
- Fresh mint leaves (optional)
- Toasted sesame seeds (optional)
- Rice paper wrappers
Instructions
- Soak Rice: Soak rice for 4+ hours, then steam for 25–30 minutes until tender.
- Prepare Coconut Sauce: Heat coconut milk, sugar, and salt until sugar dissolves. Reserve 2–3 tablespoons. Mix the rest of the coconut sauce into the hot rice. Let rest 10–15 mins.
- Prepare Mango: Slice mango into thin strips.
- Soften Rice Paper: Soften rice paper in warm water for 10–15 seconds.
- Assemble Rolls: Spread sticky rice in the center, top with mango, and optional coconut. Roll tightly.
- Chill Rolls: Chill rolls for 30 minutes.
- Serve: Slice, drizzle with reserved coconut sauce, and garnish before serving.
Notes
- Use ripe Ataulfo mangoes for the best texture and sweetness.
- Wet hands prevent rice from sticking while assembling.
- Rolls are best served slightly chilled.
- Don’t overfill the rice paper to avoid tearing.
- For a fun twist, add edible flowers inside the rolls for presentation.
- Prep Time: 4 hours (includes soaking)
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-bake + Steaming
- Cuisine: Thai, Asian-Inspired
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 12g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
