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Overhead view of Mango Sticky Rice Rolls showing the vibrant yellow mango core and pearlescent white rice.

Mango Sticky Rice Rolls with Toasted Golden Coconut

These Mango Sticky Rice Rolls feature vibrant fresh mango wrapped in pearlescent coconut sticky rice, heavily coated in toasted golden-brown coconut flakes. A modern, handheld Thai dessert served with a thick coconut milk dipping sauce.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 people
Course: Desserts, Snack
Cuisine: Asian Fusion, Thai
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Sticky Rice Components
  • 2 cups (400g) Thai glutinous rice Soaked for 4-24 hours
  • 1 cup (240ml) Full-fat coconut milk Divided for rice seasoning
  • 1/3 cup (65g) Granulated sugar
  • 1/4 tsp (1.5g) Salt
Filling & Coating
  • 2 large Ripe honey mangoes Sliced into 1/2-inch batons
  • 1 cup (80g) Unsweetened shredded coconut Toasted until golden-brown
Dipping Sauce
  • 1/2 cup (120ml) Full-fat coconut milk
  • 2 tbsp (25g) Sugar
  • 1 tsp (3g) Cornstarch Whisked with a little water for thickening

Equipment

  • 1 Steam Basket or Thai Rice Steamer Essential for rice texture
  • 1 Bamboo Sushi Mat Helps form tight cylindrical rolls
  • Plastic Wrap Prevents sticking during rolling

Method
 

Prepare the Sticky Rice
  1. Steam the pre-soaked glutinous rice for 20-25 minutes until translucent and pearlescent white.
  2. Fold the warm coconut milk, sugar, and salt mixture into the steamed rice; let sit for 15 minutes to absorb.
Assembly
  1. Spread rice on a plastic-lined mat, place mango baton in the center, and roll into a tight cylinder.
  2. Roll the cylinders in toasted golden-brown coconut flakes until heavily and evenly coated.

Notes

Always use Thai Glutinous Rice (Sweet Rice) rather than Jasmine rice for the correct sticky texture.
Keep your hands and knife slightly damp to prevent the rice from sticking while rolling and slicing.