If you’re craving a delightful and refreshing treat that captures the essence of summer, the Mango Sticky Rice Spring Rolls: A Summer Twist on a Thai Classic Recipe is here to steal your heart. This vibrant dish reinvents the beloved Thai dessert by wrapping luscious sticky rice and sweet mango in delicate rice paper, creating a hand-held, fun-to-eat snack with a burst of tropical flavors and creamy coconut goodness. It’s light, colorful, and simply irresistible—the perfect fusion to brighten up any occasion or impress your friends at your next gathering.
Ingredients You’ll Need
Gathering the ingredients for this recipe is as straightforward as it gets—each component plays a vital role, from the sticky texture of the glutinous rice to the silky sweetness of mango, and the fragrant creaminess of coconut milk that brings everything together.
- Glutinous or sweet rice (250 g): Essential for that signature sticky texture that defines this dessert’s heart and soul.
- Water (350-400 ml): For perfectly steaming the rice to tender, sticky perfection.
- Ripe mangoes (1-2): The star fruit providing juicy sweetness and vibrant color; choose mangoes that are ripe and fragrant.
- Full-fat coconut milk (200 ml): Adds rich, silky creaminess which infuses the rice with tropical flavor.
- Sugar (1 tbsp): Just a touch to balance the coconut’s natural richness and enhance the mango’s sweetness.
- Salt: A pinch to deepen and contrast the sweetness gently.
- Corn starch (1.5 tsp): Mixed with water to create a slurry that helps seal the spring rolls neatly.
- Rice paper sheets (10): The delicate wrappers that cradle the sticky rice and mango, adding a light chewiness.
- Roasted sesame seeds: For sprinkling on top, lending a subtle nutty crunch and lovely visual appeal.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Mango Sticky Rice Spring Rolls: A Summer Twist on a Thai Classic Recipe
Step 1: Cook the Sticky Rice
Start by soaking your glutinous rice for a few hours or overnight; this step is crucial for achieving that sticky, tender texture. Once soaked, steam the rice for about 20 to 25 minutes until it’s perfectly soft. While still warm, combine it with the warm coconut milk, sugar, and a pinch of salt to infuse rich, creamy flavor. Set it aside to cool slightly, as this mixture will be the luscious base of your spring rolls.
Step 2: Prep the Mango
The mango is your juicy hero here—go for ripe ones packed with natural sweetness and aroma. Peel and slice the mango into thin strips or small matchsticks; the thinner, the easier it is to roll, and the more distributed the sweet bites will be inside the rolls. Freshness matters, so pick mangoes that feel soft to the touch and emit a fruity fragrance.
Step 3: Assemble the Rolls
Soften a rice paper sheet by briefly dipping it in warm water until it’s pliable but not too soggy. Lay it flat on a clean surface, then spoon a generous dollop of the sticky rice onto the center. Layer a few mango slices on top. This balancing act between sticky and fresh is where the magic starts to unfold. Be gentle but deliberate.
Step 4: Roll It Up
Fold the sides of the rice paper inwards and roll it tightly from the bottom up, almost like wrapping a burrito. It might take a couple of tries to perfect your technique, but don’t worry—each roll will still taste glorious. Use your prepared corn starch slurry to seal the final edge and prevent it from unraveling.
Step 5: The Finishing Touch
Arrange your rolls on a plate and sprinkle with roasted sesame seeds for a delightful crunch and nutty aroma. If you have any leftover mango slices, serve them on the side to accompany the rolls or create a lovely rustic garnish. Now get ready for the best summer bite you’ve had in a while!
How to Serve Mango Sticky Rice Spring Rolls: A Summer Twist on a Thai Classic Recipe
Garnishes
Simple garnishes can elevate the experience: a sprinkle of roasted sesame seeds adds nuttiness and a beautiful visual contrast. You might also drizzle warmed coconut milk as a light sauce or top with finely chopped mint leaves for a refreshing hint. The key is to highlight the natural sweetness without overpowering the delicate flavors.
Side Dishes
While these spring rolls shine on their own, pairing them with a scoop of coconut ice cream or a small bowl of fresh tropical fruits like lychee or pineapple amplifies the summer vibe. They also make a divine light dessert after a spicy Asian meal or serve as a unique party appetizer with a chilled jasmine tea.
Creative Ways to Present
Turn up the fun by slicing the rolls into bite-sized pieces and serving on a long platter with colorful dipping bowls of coconut cream or a mild sweet chili sauce. Alternatively, wrap each roll individually with a thin banana leaf strip to add a festive flair perfect for gatherings or picnic-style meals.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the mango sticky rice spring rolls in an airtight container in the refrigerator for up to 1 day. Keep in mind that the rice paper can harden a bit with time, so they’re best enjoyed fresh or the same day for optimal texture.
Freezing
Because rice paper wrappers become brittle when frozen and thawed, freezing is not recommended for these spring rolls. The mango and sticky rice combination tastes best fresh, preserving their delicate flavors and chew.
Reheating
Reheating is a bit tricky with delicate rice paper. If needed, microwave the sticky rice separately covered with a damp cloth to regain softness, then reassemble fresh spring rolls using new rice paper sheets. This way, you maintain the authentic texture and experience of the Mango Sticky Rice Spring Rolls: A Summer Twist on a Thai Classic Recipe.
FAQs
Can I use regular rice instead of glutinous rice?
Regular rice won’t work as well because it lacks the sticky texture essential for holding the rolls together. Glutinous rice provides that distinctive chew and cohesion, which is key to this recipe’s success.
What if I don’t have rice paper sheets?
Rice paper sheets are crucial here since they provide a light, pliable wrapper that holds the sticky ingredients without overwhelming them. Substituting with other wrappers may alter the dish significantly, so it’s best to find rice paper in your local Asian market or online.
How ripe should the mangoes be?
Opt for mangoes that are juicy and soft but not overly mushy. A ripe mango will yield slightly to the touch and smell sweet at the stem end, ensuring your rolls are bursting with natural sweetness and vibrant flavor.
Can I make these vegan and dairy-free?
Absolutely! This recipe is naturally vegan and dairy-free using coconut milk instead of any dairy cream. Just ensure your sugar is vegan-friendly if that’s a concern.
Is there a dipping sauce to go with these spring rolls?
The silky coconut drizzle made from warmed coconut milk is the classic accompaniment. For a twist, you might experiment with a lightly sweetened chili sauce or even a blend of coconut milk and lime juice for a tangy contrast.
Final Thoughts
There’s nothing quite like the joy of biting into Mango Sticky Rice Spring Rolls: A Summer Twist on a Thai Classic Recipe. It’s a celebration of fresh ingredients, vibrant flavors, and playful textures all rolled into one irresistible package. Whether you’re looking to wow guests or treat yourself, this recipe promises a refreshing escape to tropical bliss in every bite. So why wait? Grab those ripe mangoes and dive right in—you’ll be so glad you did!
PrintMango Sticky Rice Spring Rolls: A Summer Twist on a Thai Classic Recipe
Mango Sticky Rice Spring Rolls offer a refreshing, summer twist on the beloved Thai dessert by wrapping traditional mango sticky rice in delicate rice paper sheets. This no-fry, easy-to-assemble treat combines sweet, creamy coconut-infused sticky rice with ripe mango slices and a hint of toasted sesame for a light, refreshing dessert or snack.
- Prep Time: 15 minutes (excluding soaking time)
- Cook Time: 25 minutes
- Total Time: 40 minutes (plus soaking overnight if applicable)
- Yield: 6 servings (10 spring rolls)
- Category: Dessert
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Sticky Rice and Coconut Mixture
- 250 g glutinous or sweet rice (soaked for a few hours or overnight)
- 350–400 ml water
- 200 ml full-fat coconut milk
- 1 tbsp sugar
- Pinch of salt
- 1.5 tsp corn starch (mixed with water to make a slurry)
Spring Roll Assembly
- 10 rice paper sheets
- 1–2 ripe mangoes, sliced into thin strips or matchsticks
- Roasted sesame seeds, for garnish
Instructions
- Soak and Cook the Sticky Rice: Begin by soaking the glutinous rice for several hours or overnight to ensure it cooks evenly. After soaking, steam the rice for about 20-25 minutes until tender and sticky.
- Mix with Coconut Milk: While the rice is still hot, combine it with warm full-fat coconut milk, adding sugar and a pinch of salt to enhance sweetness and flavor. Stir well and then allow it to cool to room temperature.
- Prepare the Mango: Peel and slice the ripe mangoes into thin strips or small matchstick shapes. Riper mangoes yield better natural sweetness and softness.
- Soften the Rice Paper: Quickly dip each rice paper sheet in warm water to soften until pliable, then lay it flat on a clean surface for assembly.
- Assemble the Rolls: Place a spoonful of the cooled coconut sticky rice onto the bottom third of the softened rice paper. Add several mango strips on top of the rice.
- Roll the Spring Rolls: Fold the sides inward over the filling, then roll tightly from the bottom upwards, similar to a burrito, making sure the contents are secured inside. Practice may be needed to perfect the rolling technique.
- Garnish and Serve: Arrange the finished rolls on a plate, sprinkle with roasted sesame seeds for added texture and flavor, and drizzle with any remaining coconut milk mixture or serve alongside extra mango slices for dipping.
Notes
- Soaking the glutinous rice overnight improves texture and reduces cooking time.
- Use ripe mangoes for maximum sweetness and ease of slicing.
- Rice paper sheets soften quickly; do not soak too long to prevent tearing.
- This dessert is best served fresh but can be refrigerated for up to a day in an airtight container.
- The corn starch slurry can be used as a binder if needed, but the recipe works well without it for the sticky rice rolls.
