Thai Mango Sticky Rice Summer Rolls Recipe

There is something almost magical about the pairing of luscious, sweet mango and creamy sticky rice wrapped delicately in translucent rice paper. The Thai Mango Sticky Rice Summer Rolls Recipe takes this classic Thai dessert and reinvents it into a fresh, handheld treat that’s perfect for warm days or any time you crave a burst of tropical sweetness. Each bite delivers a marvelous combination of textures and flavors—the chewiness of sticky rice infused with coconut cream, the juicy freshness of ripe mango, and the aromatic pop of mint leaves all wrapped in a soft, slightly stretchy rice paper. This recipe is a refreshing twist that turns a beloved dessert into an eye-catching appetizer or snack that will impress friends and family alike.

Ingredients You’ll Need

These ingredients are wonderfully simple yet essential, each contributing to the authentic taste, inviting texture, or vibrant color that make this dish shine. You’ll find the recipe rests on staples like glutinous rice and coconut cream, balanced by the brightness of mango and freshness of mint.

• Thai white glutinous rice: The cornerstone of sticky rice, offering the perfect chewy texture that holds the rolls together beautifully.
• Water: Essential for cooking the rice just right to achieve that classic sticky consistency.
• Full fat coconut cream: Adds rich, creamy sweetness that infuses the rice with tropical flavor.
• Palm sugar (or sugar of your choice): Provides a deep, caramel-like sweetness that enhances the coconut flavor.
• Salt: Balances the sweetness and intensifies the overall taste.
• Rice paper spring roll wrappers: These thin, flexible sheets wrap the filling perfectly and create a delicate outer layer.
• Mango: Choose ripe, fragrant mangoes for juicy slices with vibrant color and natural sweetness.
• Fresh mint leaves: Offer a crisp, refreshing contrast that lifts the flavor profile with an herbal note.

How to Make Thai Mango Sticky Rice Summer Rolls Recipe

Step 1: Prepare the Sticky Rice

Start by thoroughly rinsing the Thai white glutinous rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too gummy. Soak the rice for at least one hour or, even better, overnight to ensure tenderness and perfect texture when cooked.

Step 2: Cook the Rice to Perfection

If you have a rice steamer, steam your soaked rice for about 20 minutes until tender and sticky. No steamer? No problem. Simply place the rice in a saucepan with 1 cup plus 2 tablespoons of cold water, cover with a lid, and bring to a simmer. Turn the heat to low right away and let it cook undisturbed for 10 minutes — patience here is key to keeping the rice fluffy but sticky. Once the water is fully absorbed, turn off the heat and allow the rice to sit for an additional 5 to 10 minutes with the lid on.

Step 3: Prepare the Coconut Cream Sauce

While the rice cooks, gently heat the coconut cream with palm sugar and salt in another saucepan over medium heat. Stir constantly until the sugar dissolves completely, creating a glossy, fragrant sauce. Reserve half a cup of this creamy mixture and chill it for serving as a luscious dipping sauce later.

Step 4: Infuse the Rice with Coconut Cream

Once your rice finishes cooking, pour the hot coconut cream sauce over it and fold gently to coat every grain evenly. Let this mixture rest for 10 to 15 minutes so the rice can soak up the rich flavor and cool enough for rolling.

Step 5: Assemble the Mango Sticky Rice Summer Rolls Recipe

Peel and thinly slice ripe mango cheeks. Set up a little assembly station with rice paper wrappers, sticky rice, mango slices, fresh mint leaves, and a shallow bowl of warm water. Dip each rice paper wrapper briefly to soften, then place it on a clean surface. Spoon a tablespoon of sticky rice onto the front edge of the rice paper, add a slice of mango and a sprig of mint, then carefully fold in the sides and roll the paper tightly away from you. Arrange your finished rolls on a platter, cover with a damp cloth, and enjoy fresh or chilled.

How to Serve Thai Mango Sticky Rice Summer Rolls Recipe

Garnishes

These summer rolls look as dreamy as they taste, especially when garnished with a few extra mint leaves or edible flowers for a pop of color. A drizzle of the reserved chilled coconut cream sauce or a sprinkle of toasted sesame seeds adds a final flourish that makes this dish irresistibly inviting.

Side Dishes

Because the Thai Mango Sticky Rice Summer Rolls Recipe is a delicate dessert in roll form, it pairs beautifully with light sides like fresh fruit salads, coconut sorbet, or even a tangy lime-infused yogurt dip. These complements keep the meal feeling fresh and vibrant.

Creative Ways to Present

For a fun twist, serve your rolls with individual dipping bowls filled with the chilled coconut cream sauce. Or arrange the rolls upright in a decorative glass or bamboo steamer lined with banana leaves to evoke that authentic Thai vibe. These little touches make serving this dish a memorable experience.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, the best way to keep the rolls fresh is by lightly misting them with a bit of water to prevent drying out, then storing them in an airtight container in the refrigerator. Eat them within the same day for optimal texture and flavor.

Freezing

Freezing is not recommended for these summer rolls since the delicate rice paper can become tough and the mango loses its bright texture once thawed. It’s best to enjoy this dish fresh or within the day of preparation.

Reheating

Because Thai Mango Sticky Rice Summer Rolls Recipe is best served at room temperature or chilled, reheating is generally unnecessary. If you prefer, you can let refrigerated rolls sit out for 15-20 minutes before serving to take the chill off.

FAQs

Can I use regular rice instead of glutinous rice?

Regular rice doesn’t have the same sticky, chewy texture that glutinous rice provides, which is key for holding the rolls together and achieving the authentic mouthfeel. For the best results, definitely stick to Thai white glutinous rice.

What if I can’t find palm sugar?

Palm sugar adds a subtle caramel flavor but you can substitute with light brown sugar or coconut sugar in a pinch. Just ensure it dissolves well into the coconut cream for that perfect sweetness balance.

How ripe should the mangoes be?

Choose mangoes that are fragrant, soft to the touch, and deeply golden or orange-colored. The sweeter and juicier the mango, the better the contrast against the creamy sticky rice.

Can I prepare the rolls in advance?

You can prep the sticky rice and coconut sauce ahead of time, but it’s best to assemble the rolls close to serving to maintain the rice paper’s soft texture and fresh flavors.

What can I serve the rolls with for dipping?

The chilled coconut cream sauce reserved during cooking is the classic dip and complements the rolls perfectly. You can also try a light drizzle of honey or a thin drizzle of condensed milk for extra indulgence.

Final Thoughts

I can’t recommend the Thai Mango Sticky Rice Summer Rolls Recipe enough if you’re craving something fresh, fruity, and fun that bridges the gap between dessert and snack. It’s a joy to make and a delight to eat, and it never fails to spark smiles at the table. So gather your ingredients, invite some friends over, and enjoy the wonderful flavors of Thailand wrapped up in these beautiful summer rolls.

Thai Mango Sticky Rice Summer Rolls Recipe

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Delight in these refreshing Thai mango sticky rice summer rolls, combining the classic flavors of sweet coconut sticky rice, ripe mango slices, and fragrant mint leaves wrapped in delicate rice paper. Perfect as a light snack or appetizer, these rolls are easy to prepare and bring a tropical twist to any meal.

• Author: Paula
• Prep Time: 1 hour 10 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 40 minutes
• Yield: 16 summer rolls
• Category: Appetizer
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Sticky Rice

• 1 cup Thai white glutinous rice
• 1 cup + 2 tbsp water

Coconut Sauce

• 1 1/2 cups full fat coconut cream
• 4 tbsp palm sugar (or sugar of your choice)
• 1/2 tsp salt

Assembly

• 16 rice paper spring roll wrappers
• 1 ripe mango
• Fresh mint leaves

Instructions

1. Prepare the rice: Rinse the glutinous rice thoroughly under cold running water using a sieve. Soak the rice for at least one hour or up to overnight, then drain and rinse again to remove excess starch.
2. Cook the rice: If using a rice steamer, steam the rice for approximately 20 minutes until tender. Alternatively, place the soaked rice in a saucepan with 1 cup plus 2 tablespoons of cold water. Cover with a lid, bring to simmer, then reduce heat to low and cook undisturbed for 10 minutes. Afterward, turn off heat and let it sit covered for an additional 5-10 minutes to absorb the water fully.
3. Prepare coconut cream sauce: In a separate saucepan, combine the coconut cream, palm sugar, and salt. Heat over medium heat and stir continuously until the sugar and salt dissolve completely. Remove half a cup of this coconut mixture and place it in the refrigerator to chill for use as a dipping sauce later.
4. Combine rice and coconut sauce: Pour the remaining warm coconut cream over the cooked sticky rice and fold gently to coat all the grains evenly. Let the mixture rest for 10-15 minutes to absorb the flavors and cool sufficiently for handling.
5. Prepare mango and assembly station: Peel and thinly slice the mango cheeks. Arrange your workspace by placing the rice paper wrappers, sticky coconut rice, mango slices, fresh mint leaves, and a shallow dish of hot water for soaking the wrappers.
6. Assemble summer rolls: Dip one rice paper wrapper into hot water for a few seconds to soften it, then lay it flat on your working surface. Spoon a heaped tablespoon of sticky rice onto the lower third of the wrapper. Add a fresh mint leaf and mango slice about halfway up. Fold up the bottom edge, fold in the sides, then roll tightly away from you forming a neat summer roll.
7. Serve and store: Place completed rolls on a serving platter. These rolls are best served fresh at room temperature. To store for later the same day, lightly mist the rolls with water, cover with an airtight container, and refrigerate to prevent drying out.

Notes

• Use a glass lid while cooking rice to monitor without lifting the lid and releasing steam.
• If palm sugar is unavailable, substitute with brown sugar or white sugar, though palm sugar provides a distinctive caramel flavor.
• Rice paper wrappers soften quickly; work efficiently to prevent tearing.
• Keep assembled rolls covered with a damp cloth if not serving immediately to maintain moisture.
• The chilled coconut cream dipping sauce adds a creamy, sweet contrast to the rolls.