Easy Mango Sticky Rice Spring Rolls

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

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Easy Mango Sticky Rice Spring Rolls

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.

Prep Time20

Making Roll10

Total Time30

Course: Appetizer or Snack, Dessert, Lunch

Cuisine: Thai

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings: -2

Calories: 691kcal

Author: Michelle Cehn

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.

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