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.