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Mango Sticky Rice Rolls with Coconut Dipping Sauce Recipe

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4.3 from 14 reviews

Mango Sticky Rice Rolls are a fresh and delightful twist on the classic Thai dessert. Creamy coconut-infused sticky rice is paired with sweet, thinly sliced mango, then wrapped in delicate rice paper for a light and chewy texture. Served with a luscious coconut sauce for dipping, these rolls offer a perfect balance of tropical sweetness and creamy richness, making them an elegant and refreshing treat.

Ingredients

Sticky Rice

  • 1 cup sweet rice (glutinous rice)
  • 1 ¼ cup water
  • ¾ cup canned coconut milk
  • ⅓ cup coconut sugar
  • Pinch of salt

Coconut Sauce

  • ½ cup canned coconut milk
  • 1 tbsp honey
  • 2 tsp arrowroot starch

Rolls

  • 4–5 pieces of rice paper
  • 1 large mango, sliced thin

Instructions

  1. Rinse and cook the rice: Thoroughly rinse 1 cup of sweet rice under cold water using a fine-mesh strainer until the water runs clear to remove excess starch. Transfer the rinsed rice to a rice cooker, add 1 ¼ cups of water, and cook for 25 minutes. After cooking, keep the lid closed and let the rice steam for an additional 10 minutes.
  2. Prepare the coconut-infused sticky rice: In a medium pot, combine ½ cup canned coconut milk, ⅓ cup coconut sugar, and a pinch of salt. Bring the mixture to a low boil, then simmer for a few minutes until the sugar dissolves completely. Remove from heat and gently stir this sweetened coconut milk into the cooked rice. The rice will have a darker hue due to the coconut sugar. Set aside to cool slightly.
  3. Make the coconut dipping sauce: In a small pot, combine ½ cup canned coconut milk, 1 tablespoon honey, and 2 teaspoons arrowroot starch. Simmer over medium heat for 3-4 minutes, stirring frequently until the sauce thickens. Remove from heat and set aside.
  4. Soften the rice paper: Working one sheet at a time, dip a piece of rice paper quickly into warm water to soften it. Lay it flat on a plate and let it rest for about one minute to become pliable and easy to roll.
  5. Assemble the rolls: Place 4-5 thin slices of mango in the center of the softened rice paper. Spoon generous portions of the sweet sticky rice over the mango slices.
  6. Roll the rice paper: Fold the two side corners of the rice paper inward over the filling, then fold up the bottom edge and roll tightly to enclose the filling fully, forming a neat roll. Repeat this process for all rice paper sheets.
  7. Serve: Arrange the mango sticky rice rolls on a serving platter and serve alongside the coconut dipping sauce. Enjoy them fresh for the best texture and flavor.

Notes

  • Nutrition information is an estimate and may vary based on ingredient brands and portion sizes.
  • The texture of the sticky rice can be adjusted by slightly varying the water used when cooking.
  • You can substitute honey in the coconut sauce with maple syrup for a vegan alternative.
  • Use ripe mangoes for optimal sweetness and texture.
  • Rice paper sheets should be handled gently as they can tear easily once softened.

Find it online: https://bitezly.com/mango-sticky-rice-rolls-with-coconut-dipping-sauce-recipe/