Sweet Mango Sticky Rice Rolls

Sweet Mango Sticky Rice Rolls are a playful twist on the classic Thai dessert that brings together creamy coconut-infused rice, silky mango slices, and a gentle crunch from toasted sesame seeds all wrapped snugly in delicate rice paper. These rolls make for an impressive treat at any gathering or just as a refreshing way to end a meal. I love how portable and mess free they are, perfect for sharing or packing up for a picnic.

These rolls instantly take me back to a family summer evening where we sat making these together. Rolling them turned into a bit of a competition to see whose was the neatest my niece still claims her rolls are the prettiest.

Ingredients

• Glutinous rice: Provides the signature sticky chewy base choose short grain glutinous rice for best texture soak for optimal stickiness
• Coconut milk: Brings rich creamy flavor try to pick full fat canned coconut milk with the least additives
• Sugar: Sweetens the rice look for plain white sugar for clean taste
• Salt: Balances the sweetness a little goes a long way
• Ripe mangoes: Pick mangoes that feel heavy and yield slightly when pressed the flesh should be vibrant orange and aromatic
• Rice papers: Create the roll shell use fresh ones that are free from cracks store them sealed to prevent drying out
• Fresh mint leaves: Optional garnish for brightness and color use crisp deeply green mint
• Toasted sesame seeds: Optional for crunch and subtle nuttiness toast lightly until just golden

Instructions

Soak the Rice:

Place the glutinous rice in a bowl and cover with plenty of water let it soak for at least four hours or overnight The grains will swell and soften which helps achieve that ultra sticky texture later

Steam the Rice:

After soaking drain the rice thoroughly Line a steamer basket with cheesecloth then spread the rice in an even layer Steam over boiling water for twenty five to thirty minutes until the grains are tender slightly translucent and stick together easily

Make the Coconut Sauce:

While the rice steams combine coconut milk sugar and salt in a small saucepan Stir continuously over medium heat just until the sugar dissolves and the mixture approaches a gentle boil Immediately remove from heat Reserve a few spoonfuls of this sauce for drizzling later

Flavor the Sticky Rice:

Transfer the hot sticky rice to a large bowl Pour the remaining coconut sauce over and gently fold through with a silicone spatula Let the rice absorb the sauce for ten to fifteen minutes It will become glossy rich and fragrant

Prep the Mango:

Peel the mangoes and cut the flesh away from the pit Slice into thin strips about as long as your rice papers The thinner the slices the easier they will roll

Prep the Rice Papers:

Fill a shallow dish with warm water Submerge one rice paper for about ten to fifteen seconds until it turns supple but is not mushy Immediately lay it flat on a clean damp kitchen towel

Assemble the Rolls:

With wet hands spread a thin layer of the sticky rice in the center of the rice paper Try to keep it even and leave an inch around the edges for wrapping Arrange several mango strips on top Add optional extras like a sprinkling of toasted coconut if you wish

Roll it Up:

Fold the sides of the rice paper over the filling then roll it up tightly from bottom to top like a classic spring roll Aim for firm but gentle rolling so the rice paper doesn’t break Repeat with remaining ingredients

Chill and Set:

Arrange the finished rolls seam side down on a plate Cover and refrigerate for at least thirty minutes This helps the rolls firm up for easier slicing and prettier presentation

Finish with Garnishes:

Just before serving drizzle with the reserved coconut sauce Sprinkle with toasted sesame seeds and tuck a few mint leaves alongside for freshness Slice each roll in half if desired and serve chilled

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Toasted sesame seeds are my favorite unexpected touch Their gentle crunch perfectly balances the sticky sweet rice I still remember the first time my nephew sneakily ate all the sesame topped rolls before anyone noticed It is now tradition to double the sesame whenever we make a batch

Storage Tips

These rolls store beautifully in the refrigerator for up to two days Place them in a single layer on parchment covered plate and tightly wrap If stacking use plastic wrap or a damp towel between layers to avoid sticking Never freeze assembled rolls as the rice paper can get tough but you can freeze the cooked sweet rice by itself and assemble later

Ingredient Substitutions

If you cannot find mangoes try peaches or ripe papaya You can use light coconut milk for a less rich finish and brown sugar works for a deeper caramel note Shredded coconut or finely diced pineapple also make tasty add ins

Serving Suggestions

Serve these chilled as a light dessert or midafternoon treat They look beautiful on a platter at summer parties You can even pack them in lunchboxes with a little extra sauce for dipping

Cultural and Historical Roots

Mango sticky rice is a beloved dessert in Thailand often found at outdoor food markets There it is typically served deconstructed on a plate The rolls offer a modern and portable riff that draws inspiration from Southeast Asian street food like fresh spring rolls

Seasonal Adaptations

Use strawberries or nectarines in spring Swap in roasted pears and candied ginger for autumn Add shredded lime zest and coconut flakes year round for a vibrant twist

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The first time I brought a platter of these to a friend’s house they disappeared in minutes The combination of creamy coconut rice with bright mango and the subtle chew from the wrapper always catches people off guard in the best way next time you try this recipe play with your favorite fruits and garnishes to make it truly your own

Frequently Asked Questions

→ How do I achieve the perfect sticky texture for the rice?

Soak glutinous rice for at least 4 hours, then steam until tender and translucent to get the ideal chewy texture.

→ Can I use regular rice instead of glutinous rice?

It’s best to use glutinous (sticky) rice, as regular rice won’t hold together or deliver the signature chewy consistency.

→ What’s the best way to slice the mango for rolling?

Choose ripe, but firm mangoes and slice them thinly into long strips so they're easy to layer and roll up inside the papers.

→ Do I have to use rice papers?

Rice papers make rolling easy and portable, but you can enjoy the combination plated if you prefer not to roll.

→ How should I serve these rolls for best flavor?

Chill the rolls before slicing, drizzle with reserved coconut sauce, and finish with fresh mint leaves or toasted sesame seeds for extra flair.