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Mango Sticky Rice Spring Rolls

Jun 29, 2026 (Updated Jun 29, 2026) By: Michelle Cehn

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These mango sticky rice spring rolls are a fun and fresh twist on the classic Thai-inspired dessert. Sweet mango, creamy coconut sticky rice, and soft rice paper come together for a simple treat that looks as good as it tastes.

A slice of mango sticky rice spring roll being dipped into a sweet coconut sauce.

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If you love fruity desserts, these mango sticky rice spring rolls are about to become a new favorite! They combine sweet, juicy mango, creamy coconut sticky rice, and soft rice paper wrappers into one fresh and delicious treat. Every bite is packed with Thai-inspired flavor and a fun mix of textures. They’re surprisingly easy to make and perfect for sharing at parties, picnics, or warm-weather gatherings.

Whether you’re serving them as a dessert, quick lunch, or sweet snack, these spring rolls are sure to impress. If you love recipes like this, you must check out our favorite vegan sushi recipes guide!

Table of Contents

Why You’ll Love This Recipe

With this mango sticky rice spring rolls recipe, you can easily switch up the fruit, toppings, or sweetness level to match whatever you’re craving.

Sweet and Tropical Flavor. The flavors are fresh, sweet, and perfect together.
Fun Twist on a Classic Dessert. They’re unique, eye-catching, and always a conversation starter.
Surprisingly Easy to Make. Even though they look impressive, they’re simple to put together.
Great for Sharing. The bite-sized pieces are perfect for potlucks, game nights, and family gatherings.
Light and Refreshing. They’re especially delicious on warm days when you’re craving something fruity and cool.

Mango sticky rice sushi rolls being covered with sweet coconut milk sauce.

Key Ingredients and Substitutions

These simple ingredients come together to create the perfect balance of sweet, creamy, chewy, and fresh flavors.

Glutinous Sushi Rice – Holds the filling together and creates the classic mango sticky rice flavor and feel. Thai sweet rice is the best alternative. Regular sushi rice or jasmine sticky rice can work in a pinch, but it won’t be quite as sticky or chewy.
Coconut Milk – Adds richness, creaminess, and that delicious tropical flavor that pairs perfectly with mango. Light coconut milk can be used, though the flavor will be less rich. Coconut cream (as in this coconut whipped cream) can also work for an extra creamy filling.
Sugar – Sweetens the coconut rice and helps create the classic dessert-like taste. Coconut sugar, agave nectar, or maple syrup all work well. Keep in mind that darker sweeteners may slightly change the color and flavor.
Rice Paper – It’s flexible, easy to use, and perfect for creating sushi-style rolls without seaweed. There isn’t a direct substitute that provides the same texture, but thin soy wrappers can work or overlapping wide strips of cucumber.
Mango – Brings juicy sweetness and bright tropical flavor to every bite. Its soft texture pairs perfectly with the chewy coconut rice. Fresh peaches, pineapple, papaya, or strawberries can be used for a different fruity twist.
Sesame Seeds – Add a light crunch and a subtle nutty flavor. Black sesame seeds, shredded coconut, crushed pistachios, or chopped cashews are all tasty alternatives.

How to Make These Mango Sticky Rice Rolls

Learn how to make mango sticky rice with a few simple ingredients and easy steps that come together in no time. We served them like sushi, but you can also roll them up like spring rolls!

Step 1: Sweeten the Sticky Rice– While the rice is still warm, mix it with ¼ cup coconut milk, ¼ cup cane sugar, and a pinch of salt. Stir until the sugar dissolves and the rice becomes creamy.

Hands arranging a soaked piece of rice paper placed on a flat surface to make mango sticky rice spring rolls. — **Step 2: Prepare the Rice Paper** – Fill a shallow bowl with water. Dip one rice paper sheet into the water for a few seconds until soft and flexible. Lay it on a flat surface.

Sticky coconut rice being spread over rice paper to make mango sticky rice spring rolls. — Then, **Step 3: Add the Filling** – Spread a layer of coconut sticky rice onto the rice paper, leaving a small border around the edges.

Laying slices of fresh mango on sticky rice to make mango sticky rice sushi rolls. — Place the mango strips in a line across the center.

Hands rolling up the sticky rice and mango into a sticky rice spring roll. — **Step 4: Roll and Slice** – Roll everything up tightly like a sushi roll.

Adding black sesame seeds to a mango sticky rice spring roll. — Sprinkle the outside with sesame seeds.

Slices of finished mango sticky rice spring rolls ready for dipping. — Use a sharp knife to cut the roll into bite-sized pieces.

Pro Tips

Perfect Sweetened Rice – Stir the sugar into the warm rice so it dissolves easily.
For the Best Rice Texture – Soak the rice before cooking for the best consistency. Let it cool just a bit after mixing in the coconut milk and sugar before assembling the rolls.
Choose the Right Coconut Milk – Use full-fat coconut milk for the creamiest results. Shake the can well before measuring.
Wetting the Rice Paper – Dip the rice paper in water for only a few seconds. It will continue to soften as it sits.
Selecting a Mango – Choose ripe mangoes that are slightly soft and fragrant. Cut them into thin strips for easier rolling.
Sesame Seeds Tip – Toast the sesame seeds for a deeper flavor before sprinkling them on the rolls.

Fingers dipping mango sticky rice sushi rolls into a sweet coconut dressing.

Best Sides for Spring Rolls

Fresh Fruit Platters – Serve them alongside a big fruit platter with pineapple, lychee, dragon fruit, or strawberries (like in this tropical fruit salad).
Light Asian-Inspired Snacks – These rolls go really well with small bites like vegetable dumplings, spring rolls, crispy rice crackers, or toasted sesame sticks.
Iced Drinks and Teas – Serve with iced jasmine tea, Thai iced tea, boba iced coffee, iced Matcha latte, or dragon fruit cocktail.
Mango-Lovers Dessert Boards – Build a full mango-themed dessert board with mango smoothie, mango sorbet, and dried mango slices.
After-Dinner Small Plates – Pair them with light after-dinner bites like mini fruit tarts, fruit cones, or mini cheesecake bites.

FAQs

How long do mango sticky rice rolls last?

Mango sticky rice spring rolls are best enjoyed fresh, ideally within a few hours of making them. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep in mind that the rice paper will gradually become firmer and the mango may release some moisture as it sits. For the best texture, place a piece of parchment paper between the rolls to prevent sticking and serve them chilled.

Can you freeze this mango sticky rice rolls recipe?

It’s possible to freeze mango sticky rice spring rolls, but we don’t recommend it. The rice tends to get a bit dry and grainy after thawing, and the mango can become watery and soft.

What can you use instead of rice paper for these mango and sticky rice spring rolls?

If you don’t have rice paper, you can use a few easy substitutes for mango sticky rice rolls. Soft soy wrappers, wide cucumber slices, or small tortillas all work well, though the texture will be a bit different. For a lighter option, you can also use lettuce leaves for a fresh, crisp twist.

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Easy Mango Sticky Rice Spring Rolls

Author: Michelle Cehn

No ratings yet

These mango sticky rice spring rolls are a fun and fresh twist on the classic Thai-inspired dessert. Sweet mango, creamy coconut sticky rice, and soft rice paper come together for a simple treat that looks as good as it tastes. They're easy to make, dairy-free, and perfect for warm days, parties, or whenever you're craving something fruity and refreshing.

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Prep Time 20

Making Roll 10

Total Time 30

Servings -2

Ingredients

▢ 1 cup cooked glutinous sushi rice
▢ ¼ cup + 2 tablespoons coconut milk , separated
▢ ¼ cup + 1 tablespoon cane sugar, separated
▢ ¼ teaspoon salt
▢ 1 teaspoon sesame seeds
▢ 1 sheet rice paper
▢ 1 mango, cut into strips

Instructions

While the rice is still hot and sticky from cooking, transfer it to a bowl and mix with ¼ cup coconut milk, ¼ cup cane sugar, and a pinch of salt. Stir until the sugar dissolves and the rice becomes creamy and lightly sweetened.
Fill a shallow bowl or plate with water. Quickly dip a sheet of rice paper into the water until softened and pliable.
Spread a layer of the coconut sticky rice across the rice paper, leaving a small border around the edges. Arrange fresh mango strips in a line through the center.
Tightly roll everything together just like a sushi roll, sealing the rice paper around the filling.
Sprinkle sesame seeds over the outside of the roll, gently pressing them in if needed.
Using a sharp knife, slice the roll into bite-sized sushi pieces.
In a small bowl, whisk together the remaining 2 tablespoons coconut milk and 1 tablespoon cane sugar until smooth.
Serve immediately with the sweet coconut dipping sauce on the side and enjoy.

Notes

Storing Leftovers: These spring rolls are best enjoyed fresh, ideally within a few hours of making them. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep in mind that the rice paper will gradually become firmer and the mango may release some moisture as it sits. For the best texture, place a piece of parchment paper between the rolls to prevent sticking and serve them chilled.
Serving Suggestions: This mango sticky rice sushi goes really well with light and refreshing sides like a tropical fruit salad, mango sorbet, or even chilled lychee. They also pair nicely with iced jasmine tea or an iced matcha latte for something cool to sip. If you want a bigger spread, add some crunchy treats like rice snacks, toasted sesame sticks, or seasoned mixed nuts to keep everything fun and easy to share.