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

Two mango sticky rice rolls on a plate.

Why you’ll love these mango sticky rice rolls

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

Headshot of Michelle Hoover, a brunette woman with pigtails in a pink sweater.
  • 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.ree. There’s no need to modify this recipe to make it gluten-free, it’s already done for you!

Recipe Ingredients

Sliced mango on a colorful cutting board.
  • 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.

How to make mango sticky rice rolls

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

Rice cooking in a pink rice cooker.

Step one. Cook the rice in a rice cooker.

Rice being scooped out of a rice cooker with a spoon.

Step Two. Cook coconut milk, coconut sugar, and salt and then add to the rice to create sticky rice.

Rice paper with sliced mango on top

Step three. Make the coconut sauce and add the sliced mango to the rice paper

Mango sticky rice roll being rolled in rice paper

Step four. Roll into rice paper rolls and serve with the coconut sauce!

Some things to know….

  • This is not traditional. In no way am I claiming this to be a traditional recipe… Mango rice by itself is already perfect! This is just a twist.
  • 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.

Michelle’s 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 until just before serving as rice paper can harden as it sits.

More Mango Recipes to Try…

Two mango sticky rice rolls on a plate.
5 from 1 review

Mango Sticky Rice Rolls {Thai Inspired}

Yield: 4 servings
Author: Michelle
These mango sticky rice rolls are a Thai-inspired dessert with a little bit of a spin! It's made with coconut, mango, and sticky rice and wrapped in rice paper.
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Ingredients
 

For the sticky rice

For the coconut sauce 

For the rolls 

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • Add 4-5 slices of mango to the center of the rice paper. Spoon on to large spoonfuls of sweet rice.
  • 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.
  • 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.
Serving: 1serving, Calories: 438kcal, Carbohydrates: 69.7g, Protein: 5.8g, Fat: 15.2g, Fiber: 0.7g
All nutrition facts are estimated and will vary.
Did you Make this Recipe?Tag @unboundwellness on Instagram and hashtag #unboundwellness!