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Mango Sticky Rice Rolls with Coconut Sauce Recipe

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4 from 5 reviews

These Thai-inspired Mango Sticky Rice Rolls are a delightful twist on the classic mango sticky rice dessert. Tender sweet coconut sticky rice is wrapped in softened rice paper with thinly sliced ripe mango, then served with a luscious coconut sauce for dipping. The rolls combine creamy, sweet, and fruity flavors in a convenient handheld form perfect for sharing or enjoying as a refreshing treat.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

For the sticky rice

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

For the coconut sauce

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

For the rolls

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

Instructions

  1. Prepare the sweet sticky rice: Rinse the sweet rice thoroughly in a fine mesh strainer until the water runs clear to remove excess starch. Add the rinsed rice to a rice cooker and pour in 1 ¼ cups water. Cook the rice for 25 minutes. After the cooking finishes, keep the lid closed and let the rice steam for an additional 10 minutes to finish cooking evenly.
  2. Flavor the sticky rice with coconut: In a medium pot, combine ½ cup coconut milk, ⅓ cup coconut sugar, and a pinch of salt. Bring the mixture to a low boil, then simmer gently until the sugar dissolves completely. Remove from heat and stir this coconut mixture into the cooked rice. Note that the coconut sugar will give the rice a darker hue than the traditional white sticky rice. Set aside to cool slightly.
  3. Make the coconut dipping sauce: In a small pot, whisk together ½ cup coconut milk, 1 tablespoon honey, and 2 teaspoons arrowroot starch. Simmer over medium-low heat for 3-4 minutes until the sauce thickens. Remove from heat and keep warm or at room temperature until serving.
  4. Soften the rice paper: Working with one piece at a time, briefly dip each rice paper in warm water to soften it slightly. Place it on a plate and allow it to sit for about one minute until it becomes fully pliable and easy to roll.
  5. Assemble the mango sticky rice rolls: On the center of the softened rice paper, layer 4-5 thin slices of mango. Spoon generous portions of the sweet coconut sticky rice on top of the mango. Fold the two sides of the rice paper inward, then roll upward from the bottom tightly to form a neat spring roll. Repeat for all rice papers and filling.
  6. Serve: Arrange the mango sticky rice rolls on a serving plate and serve alongside the thickened coconut dipping sauce for added sweetness and richness.

Notes

  • Use sweet rice (also known as glutinous or sticky rice) for the authentic texture; other types of rice will not yield the proper sticky consistency.
  • Coconut sugar can be substituted with brown sugar, but expect a slightly different flavor and color.
  • Ensure the rice paper is softened but not too wet to avoid tearing during rolling.
  • For a vegan version, replace honey with maple syrup or agave nectar in the coconut sauce.
  • Serve immediately after rolling to enjoy the freshest texture, or keep covered in a damp towel to prevent drying out.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Thai

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