If you love tropical flavors and crave a dessert that feels both light and indulgent, you are going to fall head over heels for this Sweet Mango Sticky Rice Rolls Recipe. Combining the rich creaminess of coconut-infused glutinous rice with the bright, juicy sweetness of fresh mango, this dish is a delightful twist on a beloved classic. Wrapped in delicate rice paper, these rolls are refreshing, portable, and perfect for warm weather or any time you want a little taste of paradise on your plate.
Ingredients You’ll Need
These ingredients are simple staples, but each one plays a crucial role in making the Sweet Mango Sticky Rice Rolls Recipe sing with flavor and texture. From the sticky, fragrant rice to the luscious mangoes and silky coconut milk, every element comes together in perfect harmony.
- 1 cup glutinous rice: Essential for that signature sticky, chewy texture that holds the roll together beautifully.
- 1 cup coconut milk: Adds rich creaminess and a subtle sweetness that makes the rice irresistible.
- ½ cup sugar: Sweetens the coconut milk and rice mixture, balancing the tropical flavors.
- ¼ teaspoon salt: A pinch to enhance all the flavors without overpowering the sweetness.
- 2 ripe mangoes: Juicy and fragrant, they bring freshness and vibrant color to the rolls.
- Fresh mint leaves (optional): Adds a refreshing herbal note and pretty green contrast.
- Toasted sesame seeds (optional): Offers a nutty crunch to top off your rolls.
- Rice papers: Thin, delicate wrappers that hold everything together without adding heaviness.
How to Make Sweet Mango Sticky Rice Rolls Recipe
Step 1: Prepare the Sticky Rice
Start by soaking the glutinous rice in water for at least 4 hours or overnight. This soaking step is key—it helps soften the grains and ensure the final rice texture is satisfyingly sticky but not mushy. Properly soaked rice also cooks more evenly, resulting in lovely translucency when steamed.
Step 2: Steam the Rice
Drain the soaked rice and place it in a steamer lined with cheesecloth. Steam over boiling water for about 25 to 30 minutes until the rice looks tender and slightly translucent. This gentle cooking method preserves the rice’s texture and prevents it from becoming watery.
Step 3: Make the Coconut Sauce
While the rice steams, combine the coconut milk, sugar, and salt in a saucepan. Heat gently over medium heat just until the sugar dissolves and the mixture begins to boil. Remove from heat, then carefully reserve a few tablespoons of this coconut sauce – you’ll use it later to drizzle over the finished rolls. The rest will be mixed into the rice for flavor infusion.
Step 4: Combine Rice and Coconut Sauce
Once the rice is cooked, place it in a bowl and pour over the remaining coconut sauce. Gently fold the rice with a spatula to coat every grain without mashing them. Let the mixture rest for 10 to 15 minutes so the rice can soak up the coconut goodness and cool slightly. This step turns the rice into the luscious filling for your rolls.
Step 5: Prepare the Mango Slices
Peel the two ripe mangoes and cut them into thin strips that are easy to roll. Aim for uniform slices—they’ll look prettier and make rolling easier. The sweet, juicy mangoes provide the bright counterpoint to the creamy coconut rice.
Step 6: Soften the Rice Paper
Dip one rice paper sheet into warm water for about 10 to 15 seconds until it softens but remains pliable. Lay it flat on a clean, damp towel to prevent sticking. Handling the rice paper gently is crucial so it doesn’t tear as you roll.
Step 7: Assemble the Rolls
With wet hands to prevent sticking, spread a thin, even layer of the sticky rice in the center of the rice paper. Leave the edges clear. Add a few mango strips on top of the rice, and if you want, a sprinkle of shredded coconut or other toppings for added texture and flavor.
Step 8: Roll Them Up
Fold the sides of the rice paper over the filling, then roll tightly from one end to the other, similar to wrapping a spring roll. Place each finished roll seam side down on a plate. Repeat these steps until all the rice, mango, and rice paper have been used.
Step 9: Chill and Serve
Refrigerate the rolls for about 30 minutes to firm them up and let the flavors meld. Just before serving, slice the rolls if you prefer bite-sized pieces. Arrange them on a platter, drizzle with the reserved coconut sauce, and garnish with mint leaves and toasted sesame seeds for a little extra flair.
How to Serve Sweet Mango Sticky Rice Rolls Recipe
Garnishes
Fresh mint leaves and toasted sesame seeds are perfect simple garnishes that add bursts of color, texture, and an extra layer of flavor. The mint’s coolness pairs wonderfully with the creamy coconut and sweet mango, while sesame seeds introduce a delightful nuttiness that contrasts the softness of the rolls.
Side Dishes
These rolls shine all on their own as a light dessert or snack, but if you want a broader tropical spread, consider pairing them with a chilled pandan jelly, a small bowl of coconut ice cream, or even some fresh tropical fruit salad. These sides maintain the fresh and sweet profile but add variety of texture and temperature.
Creative Ways to Present
Try serving your Sweet Mango Sticky Rice Rolls Recipe on a bamboo platter lined with banana leaves for an authentic, rustic look that transports you straight to Southeast Asia. You can also drizzle additional coconut sauce on the plate in artistic swirls or sprinkling edible flowers on top for a festive, elegant presentation that’s sure to impress any guest.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be rare because they’re so good), store the rolls in an airtight container in the refrigerator for up to two days. Keeping them chilled helps maintain the rice’s sticky texture and keeps the mango fresh.
Freezing
Freezing these rolls is not recommended because the texture of the rice and mango can change once thawed. The sticky rice may harden or become unpleasantly chewy, and the fresh mango loses its bright, juicy quality.
Reheating
Since the rolls are best served chilled or at room temperature, avoid reheating them. If you want to enjoy the sticky rice warm, consider preparing the sticky rice separately and rolling fresh mango slices at serving time for the best experience.
FAQs
Can I use regular rice instead of glutinous rice?
Regular rice won’t provide the sticky texture crucial to this recipe. Glutinous rice, also called sticky rice, is special and essential for the right consistency and traditional experience.
What if I can’t find rice paper? Can I use something else to wrap the rolls?
Rice paper is preferred because it’s thin and neutral in flavor, allowing the filling to shine. If unavailable, you might try softened fresh spring roll wrappers, but expect a slightly different texture.
How ripe should the mangoes be?
Choose mangoes that give slightly to gentle pressure and have a sweet fragrance. Overripe mangoes can be too mushy, while underripe ones will be tart and firm, which affects the overall taste and texture.
Can I make this vegan and gluten-free?
Absolutely! This recipe is naturally vegan and gluten-free as long as you use gluten-free rice paper. The ingredients used are plant-based and free from gluten-containing grains.
Can I prepare the sticky rice ahead of time?
Yes, you can cook the sticky rice a day in advance and refrigerate it. Reheat gently with a splash of coconut milk or warm water to revive its softness before assembling your rolls.
Final Thoughts
This Sweet Mango Sticky Rice Rolls Recipe is a true joy to make and share, offering a taste of tropical bliss wrapped in a delicate, chewy roll. It’s a fresh, simple dessert that makes any day feel special. I can’t wait for you to try it and experience the harmony of creamy coconut, sticky rice, and luscious mango firsthand. Trust me, once you do, it’s going to become a beloved classic in your recipe box!
Print
Sweet Mango Sticky Rice Rolls Recipe
- Prep Time: 4 hours 20 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 50 minutes
- Yield: 8 rolls
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
- Diet: Vegetarian
Description
Sweet Mango Sticky Rice Rolls are a delightful tropical dessert combining the creamy, fragrant flavors of coconut-infused glutinous rice with fresh, juicy mangoes wrapped in delicate rice paper. These refreshing rolls are easy to prepare, subtly sweet, and perfect for a light, exotic treat or party appetizer.
Ingredients
Sticky Rice Mixture
- 1 cup glutinous rice
- 1 cup coconut milk
- ½ cup sugar
- ¼ teaspoon salt
Rolls
- 2 ripe mangoes
- Rice papers (for rolling)
Garnishes (optional)
- Fresh mint leaves
- Toasted sesame seeds
Instructions
- Soak the rice: Soak 1 cup of glutinous rice in water for at least 4 hours or overnight to develop the ideal sticky texture.
- Steam the rice: Drain the soaked rice and steam it wrapped in cheesecloth in a steamer over boiling water for 25-30 minutes until it becomes tender and translucent.
- Prepare coconut sauce: While the rice cooks, heat 1 cup coconut milk, ½ cup sugar, and ¼ teaspoon salt in a saucepan over medium heat. Stir until the sugar dissolves and the mixture just reaches boiling. Remove from heat; reserve a few tablespoons of this sauce for serving.
- Combine rice and sauce: Gently mix the steamed rice with the remaining coconut sauce, allowing the rice to absorb the flavors for 10-15 minutes.
- Prepare mangoes: Peel the ripe mangoes and slice them thinly into strips suitable for rolling inside the rice paper.
- Soften rice papers: Dip one rice paper sheet into warm water for 10-15 seconds until pliable. Lay it flat on a damp towel to prevent sticking.
- Assemble rolls: With wet hands, spread a thin layer of sticky rice onto the center of the softened rice paper, leaving the edges free. Add mango strips on top, plus optional shredded coconut if desired.
- Roll tightly: Fold the sides of the rice paper over the filling and roll tightly like a spring roll. Repeat this process for all rolls.
- Chill rolls: Place the assembled rolls seam side down on a plate and refrigerate for 30 minutes to firm up for better slicing and presentation.
- Serve: Slice the rolls if preferred. Arrange them on a serving platter, drizzle with the reserved coconut sauce, and garnish with fresh mint leaves and toasted sesame seeds for an elegant finish.
Notes
- Store leftover rolls in an airtight container in the refrigerator for up to 2 days to maintain freshness.
- Try substituting mango with other tropical fruits like papaya or pineapple for variety.
- Adding shredded coconut inside the rolls or toasted coconut flakes on top enhances texture and flavor.
