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Mango Sticky Rice Rolls with Coconut Sauce Recipe

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Mango Sticky Rice Rolls are a delightful Thai-inspired dessert that combines sweet coconut-infused sticky rice with ripe mango slices, all wrapped in delicate rice paper and paired with a luscious coconut sauce. This recipe offers a fresh twist on the traditional mango sticky rice by transforming the components into portable, bite-sized rolls perfect for sharing or enjoying as a refreshing treat.

Ingredients

For the Sticky Rice

  • 1 cup sweet rice
  • 1 ¼ cup water
  • ¾ cup canned coconut milk
  • ⅓ cup coconut sugar
  • Pinch of salt

For the Coconut Sauce

  • ½ cup canned coconut milk
  • 1 tbsp honey
  • 2 tsp arrowroot starch

For the Rolls

  • 4-5 pieces of rice paper
  • 1 large mango, sliced thin

Instructions

  1. Rinse and Cook the Rice: Add the sweet rice to a fine mesh strainer and rinse under cold water until the water runs clear to remove excess starch. Transfer the rinsed rice to a rice cooker and add 1 ¼ cup of water. Cook the rice for 25 minutes according to the rice cooker’s settings. Once the cooking is complete, keep the lid closed and let the rice rest for 10 minutes to finish steaming and absorb moisture.
  2. Prepare the Coconut Sweet Rice Mixture: In a medium saucepan, combine ½ cup canned coconut milk, ⅓ cup coconut sugar, and a pinch of salt. Bring the mixture to a low boil over medium heat, stirring occasionally. Allow it to simmer gently for a few minutes until the sugar fully dissolves. Remove the saucepan from heat and stir this coconut mixture into the cooked sticky rice. The rice will darken slightly from the coconut sugar. Set aside to cool slightly.
  3. Make the Coconut Sauce: In a small pot, mix ½ cup canned coconut milk, 1 tablespoon honey, and 2 teaspoons arrowroot starch. Place over medium heat and simmer gently for 3-4 minutes, stirring constantly until the sauce thickens to a creamy consistency. Remove from heat and set aside to cool.
  4. Soften the Rice Paper: Working with one sheet at a time, dip a rice paper into warm water briefly until it becomes pliable but not overly soft, usually about 10-15 seconds. Lay the softened rice paper flat on a clean plate and allow it to sit for about one minute to fully soften.
  5. Assemble the Mango Rolls: Place 4 to 5 thin slices of mango in the center of the softened rice paper. Add a few large spoonfuls of the sweet sticky rice on top of the mango slices. Fold the sides of the rice paper inward over the filling, then fold up the bottom edge and carefully roll the paper tightly, forming a compact roll. Repeat this process for the remaining rice papers and fillings.
  6. Serve: Arrange the mango sticky rice rolls on a serving plate and provide the prepared coconut sauce on the side for dipping. Enjoy immediately for best texture and flavor.

Notes

  • All nutritional information provided are estimations and may vary based on ingredient brands and portion sizes.
  • For best results, use ripe but firm mangoes that hold their shape when sliced.
  • Adjust the sweetness of the coconut sugar and honey according to personal preference.
  • Rice papers can be found in most Asian grocery stores or online.

Find it online: https://flavorspath.com/mango-sticky-rice-rolls-with-coconut-sauce-recipe/