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Handheld photo showing the translucent white rice and vibrant orange mango center of Mango Sticky Rice Rolls. (Mango Sticky Rice Rolls)

Mango Sticky Rice Rolls with Toasted Coconut and Fresh Mango

These Mango Sticky Rice Rolls are a handheld Thai-inspired dessert featuring translucent coconut-infused glutinous rice wrapped around vibrant fresh mango and coated in crunchy toasted golden coconut flakes.
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Prep Time 4 hours 10 minutes
Cook Time 30 minutes
Total Time 4 hours 40 minutes
Servings: 4 people
Course: Desserts, Snack
Cuisine: Thai
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups (400g) Thai Long-Grain Glutinous Rice Also labeled as sweet rice.
  • 1 can (400ml) Full-Fat Coconut Milk Divided use.
  • 1/2 cup (100g) Granulated Sugar
  • 1/2 tsp (3g) Sea Salt
  • 2-3 large Ripe Mangoes Slightly soft to the touch.
  • 1 cup (75g) Shredded Coconut Unsweetened preferred.

Equipment

  • 1 Bamboo Steamer or Steamer Basket Essential for authentic rice texture.
  • 1 Large Bowl For soaking the rice.
  • 1 Small saucepan To warm the coconut milk mixture.

Method
 

Rice Preparation
  1. Rinse glutinous rice until water runs clear, then soak in water for 4-6 hours or overnight.
  2. Steam the soaked rice in a lined steamer for 20-25 minutes until translucent and tender.
Infusing and Rolling
  1. Warm coconut milk, sugar, and salt in a pan until dissolved. Pour 3/4 over hot rice and let sit for 20 mins.
  2. Spread rice on plastic wrap, place mango strips in center, and roll tightly like sushi.
  3. Toast coconut until golden brown, then roll the rice cylinders in it to coat the exterior.

Notes

Wet your hands and knife to prevent sticking.
Use Ataulfo mangoes for a fiber-free creamy texture.