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These mango sticky rice rolls are a Thai-inspired dish with a little bit of a spin! It’s made with coconut mango sticky rice and wrapped in rice paper.

A plate with mango sticky rice rolls on it.

When I was in college and first started to transition to a gluten-free lifestyle, a friend brought me her mom’s Thai homemade mango sticky rice and I was in love. It’s hands down one of my favorite naturally gluten and dairy-free desserts, made with sweetened sticky rice, fresh mango, and topped with a coconut sauce.

When my fruit rice paper rolls went viral, I got requests to do a similar recipe filled with mango sticky rice and it’s just as delicious! It’s definitely not traditional, and mango sticky rice is already perfect on its own, but this is a fun spin to an already delicious dessert. 

Why you’ll love these mango sticky rice rolls

  • It’s naturally gluten and dairy free. I love a dessert that doesn’t take too much modification to fit different dietary needs.
  • It’s a fun spin on a classic! I love mango sticky rice and this is not the traditional recipe, but it is a fun way to mix up the delicious flavors of mango sticky rice.

The ingredients for mango sticky rice rolls

  • Sweet Rice. Sweet rice is indeed gluten-free despite the name “glutinous” rice!
  • Fresh Mango.
  • Coconut Milk. You’ll want to use canned, full fat coconut milk. I like this canned coconut milk.
  • Rice Paper. You can buy this online, or in Asian grocery stores.
  • Coconut Sugar and Salt.
  • Honey and Arrowroot Starch. These ingredients sweeten and thicken the coconut sauce.

Cut up mango ready to be made into mango sticky rice rolls.

How to make mango sticky rice rolls

  • Step One. Cook the rice.
  • Step Two. Cook coconut milk, coconut sugar, and salt and then add to the rice to create sticky rice.
  • Step Three. Make the coconut sauce.

The rice cooker before and after cooking the rice.

  • Step Four. Prepare the rice paper.
  • Step Five. Assemble the rice paper rolls.

The cut up mango on a plate and then the step of rolling a mango sticky rice rolls.

  • Step Six. Enjoy with coconut sauce for dipping!

A mango sticky rice roll being held in a hand.

Recipes Notes

  • This is NOT traditional. In no way am I claiming this to be a traditional recipe… Mango rice by itself is perfect! This is just a twist on it that I created from a reader request.
  • The rice comes out a darker color and doesn’t use as much coconut milk as traditional mango sticky rice. I used coconut sugar to sweeten the rice rather than white sugar, so it makes the rice a bit darker. I also used less coconut milk so the rice packs tighter into the roll.

Tips & Tricks

  • The rice paper can take some work. If it’s your first time working with rice paper, it takes a bit of work to get the motion down, but go slow and carefully!
  • Use full fat coconut milk. This keeps the recipe extra creamy!

Can you make this recipe ahead of time?

You can definitely make the rice ahead of time, but I would wait to assemble the rolls fresh.

A mango sticky rice rolls being held in a hand with a bite taken out of it.

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Mango Sticky Rice Rolls {Thai Inspired}

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  • Author: Michelle
  • Yield: 4 servings 1x
  • Diet: Gluten Free
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Ingredients

Units Scale

For the sticky rice

For the coconut sauce 

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

For the rolls 

 

Instructions

  1. Add the rice to a fine mesh strainer and rinse until the water runs clear. Add the rice to a rice cooker and cover with 1 1/4 cup water. Cook for 25 minutes in the rice cooker. Keep the rice cooker lid closed for 10 minutes after the cooking time is up.
  2. Using a medium pot, combine 1/2 cup coconut milk, 1/3 cup coconut sugar, and a pinch of salt. Bring to a low boil, and simmer for a few minutes until the sugar dissolves. Remove from the heat and stir into the cooked rice. Note that the rice will be a darker color than traditional sticky rice, as the coconut sugar is darker. Set aside.
  3. Make the coconut sauce by combining the coconut milk, honey, and arrowroot starch in a small pot. Simmer for 3-4 minutes or until the sauce is thick. Set aside.
  4. Working with one piece of rice paper at a time, dip it into the water to lightly soften. Add the rice paper to a plate and allow to sit for about a minute to further soften.
  5. Add 4-5 slices of mango to the center of the rice paper. Spoon on to large spoonfuls of sweet rice.
  6. Roll the rice paper by folding in the two corners, then folding up the bottom edge and rolling it into a tight spring roll. Set aside and repeat for all of the rice paper.
  7. Serve the mango rolls with the coconut sauce on the side for dipping.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 438
  • Fat: 15.2g
  • Carbohydrates: 69.7g
  • Fiber: .7g
  • Protein: 5.8g