Sweet Mango Sticky Rice Rolls Recipe
Sweet Mango Sticky Rice Rolls are a delightful twist on the classic Thai dessert. This recipe features tender glutinous rice infused with rich coconut milk, paired with fresh, ripe mango slices, all wrapped in delicate rice paper for a fresh, hand-held treat. Perfect as a refreshing dessert or snack, these rolls offer a balance of creamy sweetness, fruity brightness, and a mild coconut aroma, garnished with toasted sesame seeds and fresh mint for extra flavor and texture.
- Prep Time: 4 hours 20 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 50 minutes
- Yield: 6-8 rolls 1x
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Scale
Sticky Rice Mixture
- 1 cup glutinous rice
- 1 cup coconut milk
- ½ cup sugar
- ¼ teaspoon salt
Fruit and Garnishes
- 2 ripe mangoes
- Fresh mint leaves (for garnish, optional)
- Toasted sesame seeds (for garnish, optional)
Additional
- Rice papers (for rolling)
Instructions
- Soak the Rice: Rinse 1 cup of glutinous rice and soak it in water for at least 4 hours or overnight. This softens the rice and helps achieve the desired sticky texture.
- Steam the Rice: Drain the soaked rice and place it in a cheesecloth-lined steamer basket. Steam over boiling water for 25-30 minutes until the rice becomes tender and translucent.
- Prepare Coconut Sauce: While the rice steams, heat 1 cup of 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 a boil. Remove from heat and set aside, reserving a few tablespoons of this sauce for serving.
- Mix Rice with Coconut Sauce: Transfer the cooked sticky rice to a bowl and gently mix it with the remaining coconut sauce. Allow the rice to absorb the flavors for 10-15 minutes, stirring occasionally.
- Prepare Mangoes: Peel the ripe mangoes and slice them into thin strips suitable for rolling inside the rice papers.
- Soften Rice Paper: Dip one sheet of rice paper 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 the sticky rice in the center of the rice paper, leaving edges free. Place several mango strips and optional shredded coconut atop the rice layer.
- Roll the Rice Paper: Fold the sides of the rice paper over the filling, then roll tightly like a spring roll to enclose the ingredients fully. Repeat with remaining sheets and fillings.
- Chill Rolls: Place the finished rolls seam side down on a plate and refrigerate for at least 30 minutes to firm up and make slicing easier.
- Serve: Optionally slice the rolls into bite-sized pieces. Arrange rolls on a serving platter, drizzle with the reserved coconut sauce, and garnish with fresh mint leaves and toasted sesame seeds for a beautiful and tasty presentation.
Notes
- Use glutinous rice (also called sticky rice) for authentic texture; regular rice won’t work properly.
- Soaking the rice overnight ensures tenderness and stickiness.
- Be gentle when mixing the cooked rice with coconut sauce to maintain texture.
- Customize the garnish with toasted sesame seeds or shredded coconut for extra flavor.
- Serve chilled for the best refreshing taste.
- Rice papers can be fragile; soften properly and handle carefully to avoid tearing.
- This dessert is best consumed within a day for optimal freshness.
Keywords: mango sticky rice, Thai dessert, glutinous rice rolls, coconut milk dessert, rice paper rolls, fresh mango recipe
