Thai Mango Sticky Rice Rolls

If you love Thai mango sticky rice, you need to try it in roll form. These Thai Mango Sticky Rice Rolls are perfect for picnics, parties, or just eating straight off the plate with your hands — no cutlery needed. Everything’s wrapped neatly in rice paper, making them portable and way too easy to eat.

what is thai mango sticky rice rolls?

Thai mango sticky rice rolls are a fun twist on the classic Thai dessert khao niaow ma muang (mango sticky rice). Instead of serving the sticky coconut rice and ripe mango on a plate, everything is wrapped up in soft, chewy rice paper — like a dessert spring roll!

Each roll is filled with juicy mango slices and creamy coconut sticky rice, then dipped in a sweet coconut sauce. They’re portable, easy to eat, and perfect for picnics, gatherings, or when you want to enjoy mango sticky rice without needing a spoon.

why you’ll love this recipe

All the flavors of Thai mango sticky rice — in a roll! Sweet mango, coconut sticky rice, and creamy sauce all wrapped up in soft rice paper.

Perfect for sharing – Great for picnics, potlucks, or parties. No need for plates or cutlery!

Fun to make – It’s like wrapping dessert spring rolls. Kids and adults will love assembling them.

Portable & mess-free – Take your favourite Thai dessert on the go without the sticky mess.

ingredients

• 1 ripe mango, sliced
• 4-5 sheets Vietnamese rice paper
• Roasted black sesame seeds (optional) 

Sticky rice:

• 1 cup glutinous rice, soaked overnight
• 1 cup coconut milk
• 1 tbsp sugar
• A pinch of salt

Coconut sauce topping:

• 1 cup coconut milk
• 2 tbsp sugar
• 1 tbsp cornstarch
• A pinch of salt

how to make thai mango sticky rice rolls

1. Rinse glutinous rice 3 times to remove starch. Soak overnight. Drain, then add to a rice cooker with coconut milk, sugar, and a pinch of salt. Stir well and cook. Once done, fluff with a fork and let cool for 20 minutes.
2. To make the coconut sauce topping, in a saucepan, combine coconut milk, sugar, cornstarch, and a pinch of salt. Cook over medium heat until thickened.
3. Dip one rice paper sheet in warm water for 15–20 seconds. Place on a plate. Add 3–4 mango slices in the center, then top with 3 tbsp of sticky rice. Fold in the sides and roll into a pillow shape. Repeat for other rolls.
4. Serve with coconut sauce and sprinkle with black sesame seeds (optional).

my top tips for making thai mango sticky rice rolls

1. Soak your glutinous rice overnight – This helps it cook faster and more evenly the next day, resulting in that perfect sticky texture.
2. Use ripe mangoes – The sweeter and softer, the better. It adds the perfect contrast to the rich coconut rice.
3. Don’t over-soak the rice paper – Dip it in warm water for just 5 seconds. If you soak it too long, it’ll become too soft and tear easily.
4. Let the sticky rice cool slightly – This makes it easier to handle and roll without the rice sticking to your fingers or melting the rice paper.

check out more asian dessert recipes

• Mini Hong Kong French toast
• Pineapple bun toast
• Brown sugar fried mochi

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