These Mango Sticky Rice Spring Rolls are a fresh twist on the beloved Thai dessert. Sweet coconut sticky rice and juicy ripe mango are wrapped in delicate rice paper, then drizzled with silky coconut sauce. They’re light, tropical, and perfect for warm-weather entertaining.
Why You’ll Love This Recipe
- Naturally gluten-free and halal-friendly
- No deep frying required
- Creamy coconut rice with sweet mango
- Beautiful presentation for parties
- Make-ahead friendly dessert
Ingredients
- 250 g glutinous (sweet) rice, soaked for a few hours or overnight
- 350–400 ml water (for steaming)
- 1–2 ripe mangoes
- 200 ml full-fat coconut milk
- 1 tablespoon sugar
- Pinch of salt
- 1.5 teaspoons cornstarch (mixed with water to form slurry)
- 10 rice paper sheets
- Roasted sesame seeds (for garnish)
Instructions
Cook the Sticky Rice
- Soak the glutinous rice for a few hours or overnight.
- Steam for 20–25 minutes until tender.
- While still warm, mix with coconut milk, sugar, and a pinch of salt.
- Allow to cool completely before assembling.
Prepare the Coconut Drizzle
- In a small saucepan, heat remaining coconut milk gently.
- Stir in the cornstarch slurry and simmer until slightly thickened.
- Set aside to cool.
Prep the Mango
- Peel and slice mango into thin strips or matchsticks. The riper the mango, the sweeter the rolls.
Assemble the Rolls
- Dip a rice paper sheet into warm water for a few seconds until soft.
- Place on a clean surface.
- Add a spoonful of sticky rice and a few mango slices in the center.
Roll It Up
- Fold in the sides.
- Roll tightly from the bottom like a burrito.
- Repeat with remaining wrappers.
Sprinkle with roasted sesame seeds and serve with coconut drizzle. Your Mango Sticky Rice Spring Rolls are ready to enjoy.
Tips & Tricks
- Do not over-soak rice paper or it becomes too sticky.
- Keep finished rolls covered with a damp cloth to prevent drying.
- Use Ataulfo mangoes for extra sweetness.
- Lightly oil your knife before slicing rolls for clean cuts.
Details
- Prep Time: 30 minutes (plus soaking)
- Cook Time: 25 minutes
- Total Time: 1 hour (excluding soak time)
- Yield: 10 spring rolls
- Category: Dessert
- Method: Steaming & Rolling
- Cuisine: Thai-inspired
- Difficulty: Moderate
- Dietary Notes: Gluten-Free, Dairy-Free, Halal-Friendly
Notes
- You can add shredded coconut for extra texture.
- Drizzle extra coconut sauce just before serving.
- Serve chilled for firmer texture or fresh at room temperature.
Nutrition (Approximate per roll)
- Calories: 160
- Carbohydrates: 32g
- Fat: 3g
- Protein: 2g
FAQ
Can I make Mango Sticky Rice Spring Rolls ahead of time?
Yes, store covered in the fridge up to 24 hours.
Why is my rice too sticky?
Overcooking or too much liquid can make it mushy.
Can I use canned mango?
Fresh mango is best for texture and sweetness.
Do they need to be refrigerated?
Yes, especially in warm climates.
Can I freeze them?
Freezing is not recommended as rice paper texture changes.
Storage
- Refrigerator: Store in airtight container up to 24 hours.
- Best enjoyed fresh for optimal texture.
Similar Recipes
Mango Sticky Rice Spring Rolls – Fresh & Tropical
Ingredients
- 250 g glutinous sweet rice, soaked for a few hours or overnight
- 350 –400 ml water for steaming
- 1 –2 ripe mangoes
- 200 ml full-fat coconut milk
- 1 tablespoon sugar
- Pinch of salt
- 1.5 teaspoons cornstarch mixed with water to form slurry
- 10 rice paper sheets
- Roasted sesame seeds for garnish
Instructions
Cook the Sticky Rice
- Soak the glutinous rice for a few hours or overnight.
- Steam for 20–25 minutes until tender.
- While still warm, mix with coconut milk, sugar, and a pinch of salt.
- Allow to cool completely before assembling.
Prepare the Coconut Drizzle
- In a small saucepan, heat remaining coconut milk gently.
- Stir in the cornstarch slurry and simmer until slightly thickened.
- Set aside to cool.
Prep the Mango
- Peel and slice mango into thin strips or matchsticks. The riper the mango, the sweeter the rolls.
Assemble the Rolls
- Dip a rice paper sheet into warm water for a few seconds until soft.
- Place on a clean surface.
- Add a spoonful of sticky rice and a few mango slices in the center.
- Roll It Up
- Fold in the sides.
- Roll tightly from the bottom like a burrito.
- Repeat with remaining wrappers.
- Sprinkle with roasted sesame seeds and serve with coconut drizzle. Your Mango Sticky Rice Spring Rolls are ready to enjoy.
Notes
- You can add shredded coconut for extra texture.
Conclusion
These Mango Sticky Rice Spring Rolls are a refreshing, elegant dessert combining creamy coconut rice and juicy mango in every bite. They’re fun to assemble and guaranteed to impress at any gathering.