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Mango sticky rice roll is a creative take on the classic Thai dessert, featuring coconut-infused sticky rice and fresh mango wrapped in a delicate soy sheet. The standout trait is the soy sheet wrapper, which adds texture and makes it easy to slice into neat, shareable pieces.
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Cook the Thai sweet rice according to package directions or your preferred method.
While the rice is cooking, prepare the coconut sauce. In a small saucepan or skillet over medium heat, combine the coconut milk and sugar. Stir until the sugar is completely dissolved.
In a small bowl, make a slurry by mixing the cornstarch with a tablespoon of water. Pour the slurry into the coconut milk mixture and stir continuously until the sauce thickens. Remove from heat and set aside.
Peel the mango and slice it into long, even strips.
Once the rice is cooked, transfer it to a large bowl. Pour about half of the warm coconut sauce over the rice and mix thoroughly to combine. Reserve the remaining sauce for drizzling.
Lay a soy sheet on a bamboo sushi mat. Spread an even layer of the coconut sticky rice over the soy sheet, leaving a small border at the top edge.
Arrange the mango strips in a line across the center of the rice.
Using the bamboo mat to help, carefully and tightly roll the soy sheet up, tucking in the rice and mango to form a log.
Using a sharp, wet knife, carefully slice the roll into 1-inch thick pieces.
Arrange the mango sticky rice rolls on a serving plate. Drizzle with the reserved coconut sauce and garnish with toasted sesame seeds.
Written automatically by CookOS, not by the creator.
Store assembled rolls in an airtight container in the refrigerator for up to 2 days; do not freeze as the soy sheet texture will degrade. Drizzle with reserved coconut sauce just before serving.
bamboo sushi mat · sharp knife
Written automatically by CookOS, not by the creator.
Yes. Assemble the rolls up to 4 hours in advance, wrap tightly in plastic wrap, and refrigerate. Slice and drizzle with coconut sauce just before serving.
Use a thin crepe, rice paper, or omit the wrapper and serve the mango sticky rice as a traditional bowl. The soy sheet adds structure and is not essential to the flavor.
The sauce should coat the back of a spoon and slowly drip off. It will continue to thicken slightly as it cools.
No. Thai sweet rice (glutinous rice) has a sticky texture that is essential to this dish. Regular rice will not hold the roll together.
Use a sharp knife dipped in water and wipe it clean between cuts. A wet blade prevents the soy sheet and rice from sticking and tearing.
