Sweet Mango Sticky Rice Rolls

Sweet Mango Sticky Rice Rolls are a playful take on the classic Thai dessert I fell in love with at my local market. These rolls wrap creamy coconut-infused glutinous rice and honey-sweet mango slices inside translucent rice paper. The result is a handheld treat that bursts with tropical flavors and chewy tender textures, perfect for summer gatherings or impressing guests with something fresh and beautiful.

My family fell for these on a sweltering evening I wanted a make ahead dessert with big flavor but little fuss and now they are requested at every birthday and picnic

Ingredients

• Glutinous rice: the secret to the signature chewy sticky base look for high quality Thai brand at Asian markets
• Coconut milk: brings creaminess and a sweet floral note always choose full fat canned for richness
• Sugar: lends gentle sweetness pure cane or coconut sugar both work well
• Salt: makes the sweetness pop use fine sea salt so it dissolves easily
• Ripe mangoes: add tropical brightness choose mangoes with vibrant color and fragrant aroma that give slightly to pressure
• Rice paper: for easy rolling choose round sheets with no cracks for best results
• Fresh mint for garnish: adds color and a cool herbal lift opt for unwilted leaves
• Toasted sesame seeds for garnish: provide subtle crunch try toasting your own in a dry skillet for fresher flavor

Step-by-Step Instructions

Soak the Glutinous Rice:

Place the rice in a large bowl and cover with cold water at least two inches above the surface Soak for at least four hours or ideally overnight for the best chewy texture

Steam the Rice:

After soaking drain the rice thoroughly Line a steamer basket or sieve with cheesecloth spread the rice in an even layer Set over simmering water and cover Steam for twenty five to thirty minutes until the grains are translucent soft and cling together

Make the Coconut Sauce:

Combine coconut milk sugar and salt in a saucepan Set over medium heat stir until the sugar dissolves and the mixture comes to just below a boil Immediately remove from heat Reserve a couple of tablespoons of this sauce for serving later

Flavor the Rice:

Scrape the hot sticky rice into a mixing bowl Pour most of the coconut sauce over and fold gently with a spatula until evenly coated Let the mixture rest uncovered for ten to fifteen minutes so the rice absorbs the sweet coconut cream

Prepare the Mango Slices:

Use a sharp knife to peel and slice the mangoes Cut the flesh away from the pit then slice into even thin strips for easier rolling

Soften the Rice Paper:

Fill a large shallow dish with warm water Dip one rice paper round in for about ten to fifteen seconds until it loosens but does not break Lay on a clean damp towel to keep pliable

Assemble the Rolls:

With damp hands spread a thin even layer of cooled sticky rice on the bottom third of the rice paper Place mango slices across the center Sprinkle with mint leaves or extra coconut if you like Fold the sides over then roll tightly into a neat cylinder Repeat with remaining ingredients

Chill and Serve:

Place all finished rolls seam side down on a platter Refrigerate for at least thirty minutes to help them hold their shape Slice the rolls if desired Arrange on a serving tray and drizzle with the reserved coconut sauce Garnish with fresh mint and toasted sesame seeds

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My favorite touch is sprinkling warm toasted sesame seeds on top as they release such a nutty aroma My niece calls these magic mango rolls after helping roll them for her birthday party and seeing the delight on every plate

Storage Tips

These rolls keep well in the refrigerator for up to three days Make sure to store them in a tightly sealed container with a damp paper towel pressed gently on top to prevent the rice paper from drying out Avoid freezing as the rice paper can turn brittle and lose texture after thawing

Ingredient Substitutions

If you cannot find glutinous rice try using sushi rice though the result will be slightly less chewy For coconut milk use the richest canned version available or even try coconut cream if you love extra decadence In place of fresh mangoes experiment with ripe peaches or strawberries when mango is out of season

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Serving Suggestions

Serve these as a sweet finish to a Thai style meal or on their own with a pot of jasmine green tea For parties slice each roll into bite sized pieces and present them on a platter with mini picks for easy sharing

Cultural Context

Mango sticky rice is a hallmark of Thai street food especially at the height of mango season While traditionally served mound style with coconut drizzled rice and sliced fruit on top rolling it in rice paper turns it into a fun and portable fusion perfect for modern gatherings

Frequently Asked Questions About Recipes

→ How can I achieve the stickiest rice texture?

Soak glutinous rice for at least 4 hours or overnight and steam it using a cheesecloth-lined steamer until it turns tender and translucent.

→ Is there a substitute for glutinous rice?

While jasmine rice can be used, it’s less sticky and won’t provide the same texture as glutinous rice in this dish.

→ How do I prevent the rolls from sticking when slicing?

Use a sharp, moistened knife and clean it between each cut to ensure clean slices without sticking.

→ Can I prepare the rolls in advance?

Yes, store them in an airtight container in the refrigerator for up to 3 days, though they're best enjoyed within 24 hours.

→ What garnishes enhance the flavors?

Fresh mint leaves and toasted sesame seeds add both aroma and texture, complementing the mango and coconut beautifully.

→ How do I prevent rice paper from cracking?

Keep the rice papers moist and avoid freezing the finished rolls. If chilled, let them rest in the fridge before serving.