Go Back
Close-up of Mango Sticky Rice Rolls featuring translucent glossy rice, orange mango spears, and a thick coconut cream drizzle.

Mango Sticky Rice Rolls: The Ultimate Handheld Thai Dessert

These Mango Sticky Rice Rolls feature glossy, coconut-infused glutinous rice coiled around vibrant mango spears. Coated in toasted coconut and finished with a thick coconut glaze, they are a portable twist on the classic Thai dessert.
Print Recipe Pin Recipe
Prep Time 4 hours 10 minutes
Cook Time 30 minutes
Total Time 4 hours 40 minutes
Servings: 4 people
Course: Desserts
Cuisine: Thai
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Thai Long-Grain Glutinous Rice 400g, soaked 4-8 hours
  • 1 cup Full-Fat Coconut Milk 240ml, for infusion
  • 3/4 cup Granulated Sugar 150g
  • 1/2 tsp Kosher Salt 3g
  • 2 large Ripe Mangoes Slicing into spears
  • 1/2 cup Unsweetened Shredded Coconut 45g, toasted
  • 1/2 cup Full-Fat Coconut Milk 120ml, for glaze
  • 1 tsp Cornstarch 3g
  • 1 tsp Black Sesame Seeds 2g, garnish
  • 1 small Mint Leaf garnish

Equipment

  • 1 Bamboo Steamer Basket Used for steaming the glutinous rice.
  • 1 Bamboo Sushi Rolling Mat Essential for creating the tight, coiled roll shape.

Method
 

Steam the Rice
  1. Rinse rice 5-6 times. Soak for 4 hours. Steam in a cheesecloth-lined basket for 25-30 minutes until translucent.
  2. Whisk 1 cup coconut milk, sugar, and salt over low heat until dissolved. Fold into hot steamed rice and rest for 20 minutes.
Prepare Fillings
  1. Slice mango into long spears. Toast shredded coconut in a dry pan until golden-brown.
Roll and Assemble
  1. Spread rice on a plastic-wrapped mat. Place mango spears in the center and roll tightly. Coat in toasted coconut.
  2. Simmer remaining coconut milk and cornstarch until thick. Slice rolls, drizzle with glaze, and garnish with sesame and mint.

Notes

Use warm rice for easier rolling.
Always use a damp knife for clean cuts.