If you love the flavors of coconut and mango, you’re in for a treat!
These Mango Coconut Sticky Rice Rolls are a fantastic twist on the classic Thai dessert, mango sticky rice.
Imagine creamy coconut rice paired with juicy mango slices, all wrapped up in a delicate rice paper roll.
The best part? These rolls are incredibly easy to make at home. Just a few simple steps and you have a delicious, refreshing dessert that’s perfect for any occasion.
Whether you’re hosting a dinner party or just looking for a sweet treat, these rolls are sure to impress!
If you like this recipe, you might also want to check out my other Fruit Spring Rolls Recipe.
What are Mango Sticky Rice Rolls?
The inspiration comes from the classic Thai dessert, mango sticky rice. Traditionally, this dish features sticky rice cooked in coconut milk and served alongside fresh mango slices. The sweet and creamy rice paired with the juicy mango is a favorite in Thai cuisine.
I wanted to put a twist on this classic by incorporating rice paper wrappers, commonly used in Vietnamese cuisine for spring rolls. By wrapping the coconut sticky rice and mango in rice paper, I created a portable and fun way to enjoy this great dessert.
The rolls are not only delicious but also easy to serve and perfect for any occasion!
Nutritional Attributes:
Despite their indulgent flavor, these Mango Coconut Sticky Rice Rolls offer some nutritional benefits.
Mangoes are rich in vitamins A and C, antioxidants that support immune health and promote skin health. Coconut cream provides healthy fats and may help support heart health.
The sticky rice, while higher in carbohydrates, offers energy and can be enjoyed in moderation as part of a balanced diet.
Plus, this dessert is naturally gluten-free, making it suitable for those with gluten sensitivities or intolerances.
How to make Mango Sticky Rice Rolls?
Prepare the Ingredients:
- Rinse 1 cup of sticky rice under cold water until the water runs clear.
- Cook the sticky rice according to the package instructions.
- Peel and slice the ripe mango into thin strips.
- In a small saucepan, combine 1 cup of coconut cream, 1 tablespoon of honey, and 1 tablespoon of brown sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is well combined. Do not bring it to a boil.
- Once the mixture is ready, pour it over the cooked sticky rice. Stir well to combine, and let the rice absorb the coconut cream mixture. Set aside and let it cool down for 10-15 minutes.
Assemble the Rolls:
- Place a small amount of the coconut sticky rice onto the lower third of the rice paper wrapper.
- Add a few slices of mango on top of the rice.
- Sprinkle a few mint leaves over the mango and rice.
- Fold the sides of the rice paper wrapper over the filling, then roll it up tightly from the bottom to form a roll.
- Repeat the process with the remaining rice paper wrappers, rice, mango, and mint leaves.
Serve:
- Slice the rolls in half if desired and arrange them on a serving plate.
Ingredients:
Main ingredients:
- Sticky Rice: The base of the rolls, providing a chewy texture and the main source of carbohydrates.
- Rice Paper Wrappers: Encases the ingredients, making the rolls easy to handle and eat!
- Coconut Cream: Adds a rich, creamy flavor to the rice and helps bind everything together.
- Mango: Adds sweetness and a fresh, juicy contrast to the sticky rice.
- Mint Leaves (optional): Offers a refreshing touch and enhances the overall flavor.
- Honey and Brown Sugar: Sweeteners that complement the coconut cream and mango.
Tips and Tricks:
- Handling Rice Paper: Dip the rice paper in warm water for just a few seconds until pliable but not too soft. This makes them easier to roll without tearing.
- Cooling the Rice: Let the coconut sticky rice cool slightly before assembling the rolls to prevent the rice paper from getting too soggy.
- Customizing Flavors: Feel free to add other fruits or herbs to the rolls for variety. Pineapple or basil can be great additions.
FAQ:
Can I use a different sweetener?
Yes, you can substitute honey with maple syrup or agave nectar.
How do I store leftovers?
Store in an airtight container in the fridge. Eat within a day for the best texture, and rehydrate the rolls with water if needed, as rice paper dries up quickly.
Mango Sticky Rice Rolls
Ingredients
- 4 Rice Paper Wrappers
- 1 cup Sticky Rice (also known as glutinous rice)
- 1 cup Coconut Cream
- 1 tbsp Honey
- 1 tbsp Brown Sugar
- 1 Ripe Mango peeled and sliced into thin strips
- A few mint leaves (optional)
Instructions
Prepare the ingredients:
- Rinse 1 cup of sticky rice under cold water until the water runs clear.Cook the sticky rice according to the package instructions.
- Peel and slice the ripe mango into thin strips.
- In a small saucepan, combine 1 cup of coconut cream, 1 tablespoon of honey, and 1 tablespoon of brown sugar.
- Heat the mixture over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is well combined. Do not bring it to a boil.
- Once the mixture is ready, pour it over the cooked sticky rice. Stir well to combine, and let the rice absorb the coconut cream mixture. Set aside and let it cool down completely for at least 15 minutes.
Prepare the Rice Paper Wrappers:
- Fill a large bowl with warm water.Dip one rice paper wrapper into the warm water for about 10-15 seconds, or until it becomes soft and pliable.
- Remove the wrapper from the water and place it on a clean, damp kitchen towel or a non-stick surface.
Assemble the Rolls:
- Place a small amount of the coconut sticky rice onto the lower third of the rice paper wrapper.Add a few slices of mango on top of the rice.Sprinkle a few mint leaves over the mango and rice.
- Fold the sides of the rice paper wrapper over the filling, then roll it up tightly from the bottom to form a roll.Repeat the process with the remaining rice paper wrappers, rice, mango, and mint leaves.
Serve:
- Slice the rolls in half if desired and arrange them on a serving plate.