Description
Sweet Mango Sticky Rice Rolls are a delightful Thai-inspired dessert featuring chewy glutinous rice mixed with sweet coconut sauce, wrapped in delicate rice paper with ripe mango slices. This treat balances creamy, sweet, and fresh flavors with a pleasing texture contrast.
Ingredients
Scale
- 1 cup glutinous rice
- 1 cup coconut milk
- ½ cup sugar
- ¼ teaspoon salt
- 2 ripe mangoes
- Fresh mint leaves (for garnish, optional)
- Toasted sesame seeds (for garnish, optional)
- Rice papers (for rolling)
Instructions
- Soak 1 cup of glutinous rice in water for at least 4 hours or overnight to achieve sticky texture.
- Drain the soaked rice and steam it in a cheesecloth-lined steamer over boiling water for 25-30 minutes until tender and translucent.
- While steaming, heat 1 cup coconut milk, ½ cup sugar, and ¼ teaspoon salt in a saucepan over medium heat until sugar dissolves and mixture just boils; remove from heat and reserve a few tablespoons of sauce.
- Mix the cooked rice gently with the remaining coconut sauce; let it absorb flavors for 10-15 minutes.
- Peel and thinly slice the ripe mangoes into strips for rolling.
- Soften one rice paper sheet by dipping it into warm water for 10-15 seconds; lay flat on a damp towel.
- With wet hands, spread a thin layer of sticky rice on the center of the rice paper, leaving edges free; add mango slices and optional shredded coconut.
- Fold the sides over the filling and roll tightly like a spring roll; repeat for all rolls.
- Place rolls seam side down on a plate and refrigerate for 30 minutes to firm up.
- Before serving, slice rolls if desired; arrange on a platter, drizzle reserved coconut sauce, and garnish with mint leaves and toasted sesame seeds.
Notes
- Use a sharp, moistened knife to cut rolls cleanly without sticking.
- Store rolls in an airtight container in the refrigerator for up to 3 days; best enjoyed within 24 hours.
- Rice paper can become brittle if frozen; thaw gently in the fridge without reheating.
- Keep hands slightly wet when handling sticky rice to prevent sticking.
- Use glutinous rice for authentic sticky texture; jasmine rice is a less sticky alternative.
- Experiment by infusing coconut milk with pandan leaves for extra fragrance.
- Prep Time: 4 hours 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming and Rolling
- Cuisine: Thai
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 15g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Sweet Mango Sticky Rice Rolls, Thai dessert, glutinous rice, coconut milk, rice paper rolls, mango dessert, vegan dessert