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Extreme macro close up of Mango Sticky Rice Rolls showing the oily sheen of toasted coconut flakes and juicy mango slices.

Mango Sticky Rice Rolls with Toasted Coconut and Sweet Cream

Exquisite Mango Sticky Rice Rolls featuring translucent glutinous rice, vibrant orange mango centers, and a crunchy toasted coconut coating. A visually stunning, Thai-inspired dessert perfect for impressing guests with professional-grade textures and flavors.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 rolls
Course: Dessert, Snack
Cuisine: Asian Fusion, Thai
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Glutinous Rice Soaked for 4+ hours
  • 1.5 cups Full-Fat Coconut Milk Divided use
  • 0.5 cup Granulated Sugar
  • 0.5 teaspoon Sea Salt
  • 2 large Ripe Mangoes Sliced into thick strips
  • 1 cup Unsweetened Shredded Coconut Toasted until golden brown

Equipment

  • 1 Bamboo Steamer Lined with cheesecloth
  • 1 Sushi Rolling Mat Or plastic wrap

Method
 

Prepare the Rice
  1. Steam the soaked glutinous rice for 20-25 minutes until translucent and tender.
  2. Fold steamed rice into a mixture of warm coconut milk, sugar, and salt. Let rest for 20 minutes.
Assemble the Rolls
  1. Toast shredded coconut in a skillet until golden brown with a slight oily sheen.
  2. Spread rice on plastic wrap, place mango slices in the center, and roll tightly.
  3. Roll the cylinders in toasted coconut and slice in half with a wet knife to show the cross-section.

Notes

Always use a damp knife for clean slices.
Ensure the rice is still slightly warm when rolling for the best flexibility.