A tropical twist on the beloved Thai classic, these sweet mango sticky rice rolls wrap creamy coconut-infused sticky rice around fresh, juicy mango slices for a dessert that’s as beautiful as it is delicious. I love how the soft, fragrant rice and sweet mango come together in each bite, creating a refreshing and indulgent treat
Why You’ll Love This Recipe
I enjoy making these rolls because they’re a fun, portable version of traditional mango sticky rice. The rolling method makes them easy to slice and serve at parties, and the presentation always impresses guests. The combination of rich coconut milk, tender sticky rice, and vibrant mango feels like a tropical getaway on a plate.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup glutinous (sticky) rice
1 cup coconut milk
1/4 cup granulated sugar
1/4 teaspoon salt
1 large ripe mango, peeled and sliced thin
Banana leaves or plastic wrap, for rolling
Toasted sesame seeds, for garnish (optional)
directions
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I rinse the sticky rice until the water runs clear, then soak it for at least 4 hours or overnight.
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I steam the soaked rice for 20–25 minutes until tender.
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In a small saucepan, I heat the coconut milk, sugar, and salt over medium heat until the sugar dissolves (without boiling).
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I reserve 1/4 cup of the coconut sauce for serving, then pour the rest over the hot sticky rice. I stir gently, cover, and let it sit for 10–15 minutes so the flavors absorb.
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I lay a sheet of banana leaf or plastic wrap on a flat surface and spread a thin layer of sticky rice into a rectangle.
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I arrange mango slices along one edge of the rice.
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Using the banana leaf or plastic wrap, I carefully roll up the rice, shaping it tightly.
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I slice the roll into portions and place them on a serving plate.
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I drizzle the rolls with the reserved coconut sauce and sprinkle with toasted sesame seeds if I want extra flavor and texture.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4 rolls
Calories: 260 kcal per roll
Variations
I sometimes add a sprinkle of crushed peanuts for a nutty crunch. For a fragrant twist, I infuse the coconut milk with pandan leaves before mixing it into the rice. If I want extra color, I use a mix of ripe mango and fresh strawberries in the filling.
storage/reheating
I store leftover rolls in an airtight container in the refrigerator for up to 1 day. Since sticky rice hardens when chilled, I lightly steam the rolls before serving to restore their soft texture, or let them come to room temperature.
FAQs
Can I use sushi rice instead of glutinous rice?
I can, but it won’t have quite the same sticky texture as traditional Thai sticky rice.
Can I make these ahead of time?
Yes, but they’re best enjoyed fresh on the same day for the best texture and flavor.
Do I have to use banana leaves?
No, I can use plastic wrap instead, though banana leaves add a subtle aroma and help with presentation.
Can I use canned mango?
Fresh mango is best for flavor and texture, but I can use well-drained canned slices in a pinch.
How do I keep the rice from sticking to my hands when rolling?
I wet my fingers lightly with water or coconut milk to make handling the rice easier.
Conclusion
Sweet mango sticky rice rolls are a playful, elegant take on a Thai favorite. With creamy coconut rice, juicy mango, and a beautiful presentation, they’re a dessert I love to make when I want something refreshing, tropical, and a little bit special.
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Sweet Mango Sticky Rice Rolls
- Total Time: 40 minutes
- Yield: 4 rolls
Description
A tropical twist on the Thai classic, featuring creamy coconut sticky rice rolled with fresh, juicy mango slices for a delightful dessert.
Ingredients
1 cup glutinous (sticky) rice
1 cup coconut milk
1/4 cup granulated sugar
1/4 teaspoon salt
1 large ripe mango, peeled and sliced thin
Banana leaves or plastic wrap, for rolling
Toasted sesame seeds, for garnish (optional)
Instructions
Rinse sticky rice until the water runs clear, then soak for at least 4 hours or overnight.
Steam soaked rice for 20–25 minutes until tender.
In a small saucepan, heat coconut milk, sugar, and salt over medium heat until the sugar dissolves (do not boil).
Reserve 1/4 cup of the coconut sauce for serving, then pour the rest over the hot sticky rice. Stir gently, cover, and let sit for 10–15 minutes to absorb the flavor.
Lay a sheet of banana leaf or plastic wrap on a flat surface. Spread a thin layer of sticky rice into a rectangle.
Arrange mango slices along one edge of the rice.
Carefully roll up the rice using the banana leaf or wrap to help shape it tightly.
Slice into portions and place on a serving plate.
Drizzle with the reserved coconut sauce and sprinkle with toasted sesame seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
