Food Recipes Appetizers Spring Rolls Mango Sticky Rice Rolls 5.0 (1) 1 Review Ripe mango and coconut-scented sticky rice are wrapped in tender rice paper for a handheld take on the beloved Thai dessert. By Craig Ruff Craig Ruff Craig Ruff is a food editor and recipe developer at Food & Wine. He joined People Inc. as a fellow before moving into the test kitchen as a full time assistant, where he cross-tested and developed countless recipes for Food & Wine and other People Inc. food brands. Food & Wine's Editorial Guidelines Published on September 2, 2026 Save Rate PRINT Share Close Credit: Food & Wine / Photo by Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless Active Time: 1 hr 15 mins Total Time: 2 hrs Servings: 8 Jump to recipe Maple syrup gives the coconut sticky rice gentle caramel notes without overpowering the ripe mango.Soaking and steaming the glutinous rice produces tender, distinctly chewy grains that hold together beautifully inside the rice paper.Lime zest and juice sharpen the coconut sauce and prevent the rolls from tasting overly sweet. Mango sticky rice gets a playful new format in these chewy rolls. Rather than being served on a plate, the sticky, coconut-sweetened rice and ripe mango are rolled in rice paper, turning the dessert into a neat handheld treat. A lightly thickened coconut-lime sauce adds richness and just enough acidity to balance the sweetness. The rice preparation makes all the difference. Thai sticky rice is soaked before steaming so the grains cook through evenly while developing their characteristic tender, pleasantly chewy texture. As soon as the rice comes out of the steamer, it’s mixed with warm coconut milk and maple syrup, which soak into the grains. The maple syrup gives the rice subtle caramel notes without masking the coconut. The ingredient list is relatively simple, so quality matters. Use a full-fat coconut milk with a rich, clean coconut flavor for both the rice and dipping sauce. The silky sweetness from the mango is equally important. Look for one that is fully ripe, fragrant, and yielding slightly to gentle pressure. Wrapping the mango and chewy rice in tender rice paper makes for an especially fun way to serve the Thai dessert. What is Thai sticky rice? Thai sticky rice, also called sweet or glutinous rice, originates in Southeast Asia, where it’s traditionally soaked for several hours and then steamed rather than boiled. When cooked, it becomes tender, chewy, and distinctly sticky and is used in both sweet and savory applications. Despite the name, it doesn’t contain gluten; “glutinous” refers to its gluey texture. Find it at Asian grocery stores or online. Do not substitute other short-grain varieties, such as sushi rice or arborio rice, which have different textures and starch characteristics. A Guide to Rice Types Around the World Why do you soak sticky rice before cooking it? Soaking sticky rice allows the grains to absorb water before steaming, helping them cook evenly without becoming mushy on the outside. Without soaking, the centers can remain firm even after the exterior is fully cooked. Once steamed, the rice becomes tender, chewy, and sticky while retaining distinct individual grains. Notes from the Food & Wine Test Kitchen Add the warm coconut-maple mixture to the rice as soon as it finishes steaming so the grains absorb the liquid more readily. When assembling the rolls, keep a small bowl of water nearby. The sticky rice is easy to shape with dampened hands. Soften the rice paper in warm water only until pliable. Oversoaking can make the rice paper fragile and more difficult to roll. This recipe was developed by Julia Levy Freeman; the text was written by Craig Ruff. Keep Screen Awake Ingredients 1 cup Thai sticky rice 1/2 teaspoon kosher salt 1 (13.66-ounce) can coconut milk, divided 1/3 cup plus 1 1/2 tablespoons maple syrup, divided 1 tablespoon cornstarch 1 teaspoon lime zest, plus 1 teaspoon lime juice (from 1 lime) 8 (8- to-9-inch) round or square sheets Vietnamese rice paper 2 teaspoons sesame seeds 1 ripe mango, peeled, pitted, and thinly sliced Mint leaves and toasted coconut flakes (optional) Directions Place rice in a medium bowl; cover with cold water by 1 inch. Vigorously swish rice with your hand to release any loose starches. Pour off cloudy water and repeat washing process 4 more times or until water runs mostly clear. Cover rice with room-temperature water by 1 inch, cover, and let sit for at least 30 minutes (or up to overnight). Fill a wok or large skillet with water to a depth of 2 inches, and bring to a boil over medium-high. Drain rice well. Line a bamboo steamer with damp muslin cloth or thin white tea towel; place rice in center of cloth. Fold edges of cloth over rice, making sure rice doesn’t cover entire rack. Cover steamer rack with steamer lid. Place steamer over rapidly boiling water, and steam, undisturbed, until rice is tender, 20 to 25 minutes. While rice steams, combine salt, 2/3 cup coconut milk, and 1/3 cup maple syrup in a small saucepan over medium heat; bring to a simmer, and remove from heat. Cover to keep warm. When rice is tender, immediately transfer to a medium, heat-proof bowl and pour warm coconut syrup over rice. Stir to break up any lumps and let sit for 20 minutes. Using a rubber spatula, fold bottom part of the rice up to top to help redistribute syrup, and let sit for at least another 20 minutes. While rice mixture sits, whisk together cornstarch, remaining 1 cup coconut milk, and 1 1/2 tablespoons maple syrup in a medium saucepan over medium; bring to a simmer, whisking constantly, until thickened, about 5 minutes. Remove from heat and let cool to room temperature. Stir in lime zest and juice; set coconut sauce aside. Working 1 sheet at a time, dip rice paper in a large, shallow dish of warm water until pliable, about 20 seconds. Place on a clean surface misted with water. Sprinkle the center of the paper with 1/4 teaspoon black sesame seeds. If desired, sprinkle with mint leaves or toasted coconut flakes. Shingle 4 mango slices on top of seeds and top with 1/4 cup rice mixture, using damp fingers to mold into a short log. Also using damp fingers, fold in paper sides and gently roll into a burrito. Repeat with remaining rice papers, sesame seeds, mango, and rice mixture. Serve with reserved coconut sauce and sprinkle with more mint or toasted coconut, if desired. Make ahead The sweetened sticky rice can be prepared up to two days ahead and stored in the refrigerator in an airtight container; let it soften slightly at room temperature and use moistened fingers when shaping it. Or, soak the uncooked rice, drain it well, and store, covered, in the refrigerator for up to four days before steaming. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.