Mango Sticky Rice Rolls
Mango Sticky Rice Rolls are a no-bake Thai-inspired dessert that wraps sweet coconut sticky rice and fresh mango in a toasted coconut coating, finished with a glossy coconut drizzle. They're an easy, elegant treat perfect for warm-weather gatherings or anytime you want a taste of Thailand without turning on the oven.
Equipment
- Medium saucepan
- Small baking dish or tray
- Parchment paper
- Shallow dish for coating
- Small saucepan for drizzle
Ingredients
- 2 cups Long-grain glutinous rice Also known as Thai sweet rice
- 1 1/4 cups Full-fat coconut milk from a 13.5 oz can, divided use
- 1/2 cup Granulated sugar
- 1/2 tsp Sea salt
- 2 large Fresh mangoes sliced into 1/2 inch spears
- 1 cup Unsweetened shredded coconut toasted golden-brown
- Remaining coconut milk from the 13.5 oz can
- 1 tsp Cornstarch for thickening the drizzle
Instructions
- Soak the glutinous rice in cold water for at least 4 hours or overnight. Drain well before cooking.
- In a medium saucepan, combine the drained rice, 1 1/4 cups coconut milk, sugar, and salt. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until rice is tender and has absorbed most of the liquid.
- Spread the cooked coconut rice onto a parchment-lined baking dish in an even layer about 1/2 inch thick. Cool at room temperature for 15 minutes, then refrigerate for 20-30 minutes until firm enough to handle.
- While the rice cools, peel the mangoes and slice lengthwise into 1/2-inch thick spears. Place the toasted shredded coconut in a shallow dish.
- With wet hands, take about 2 tablespoons of the chilled coconut rice and flatten it into a small oval. Place a mango spear in the center and wrap the rice around it, pressing to seal. Roll in toasted coconut until evenly coated. Repeat with remaining rice and mango.
- In a small bowl, whisk the reserved coconut milk with cornstarch until smooth. Pour into a small saucepan and heat over medium-low, stirring constantly, until thickened to a glossy drizzle, about 2-3 minutes. Let cool slightly.
- Arrange the rolls on a serving plate, drizzle with the coconut sauce, and serve immediately or chill for up to 2 hours before serving.
Notes
Storage: Store assembled rolls in an airtight container in the fridge for up to 2 days. The rice will firm up more as it chills. For best texture, let them sit at room temperature for 15-20 minutes before serving.
Reheating: If the rice becomes too firm, microwave individual rolls for 10-15 seconds to soften slightly.
Best Tips: Use full-fat coconut milk for the creamiest rice and glossiest drizzle. Wet your hands with water or coconut oil to prevent sticking when shaping the rolls. Toast the shredded coconut carefully—it can burn quickly.
Variations: Swap mango for firm peach or nectarine slices, or use fresh pineapple. Add a few drops of pandan extract to the coconut milk for a fragrant twist. Replace the coconut drizzle with melted chocolate for a different dessert.