Mango Sticky Rice Wraps - Resized

Mango Sticky Rice Paper Rolls

If you love mango sticky rice, you’ll love these easy Mango Sticky Rice Paper Rolls. Instead of serving the rice and mango in a bowl, this recipe wraps them together in rice paper sheets for a handheld, bite-sized dessert that’s as fun to make as it is to eat. Serve them with extra coconut sauce for dipping, and you have a refreshing, no-bake dessert that’s gluten-free, dairy-free, and perfect for sharing.

This recipe stars U.S.-grown rice and comes to us from our friend @alexawhatsfordinner in partnership with FeedFeed and USA Rice.

Ingredients

  • 1 cup glutinous rice or sticky rice
  • 1 (13.5 ounce) can coconut milk
  • ⅓ cup granulated sugar
  • Rice paper sheets
  • 1-2 large mango, very ripe
  • Sesame seeds, for garnish
 

Directions

  • Add the rice into a large bowl with water and soak for at least an hour.
  • Cook the rice in 1¼ cups water in a rice cooker, or cook it on the stove according to package instructions.
  • Meanwhile, add the coconut milk and sugar into a pot over medium heat. Cook until just warmed through. Keep warm.
  • When the rice is cooked, add it into a large bowl with 2/3 of the coconut milk mixture. Stir to mix, and allow the mixture to soak into the rice for 15-20 minutes.
  • Slice the mangos thinly. Set up a clean work station. Quickly run one rice paper sheet under the faucet, then lay it down. Add a small sprinkling of sesame seeds onto the rice paper, then 3-5 mango slices, then a couple large spoonfuls of the sticky rice mixture. Fold up the rice paper into little wraps like a burrito. Continue until your mango slices and sticky rice are gone.
  • Pour the extra coconut milk mixture into a small dipping bowl. Serve with the rice paper wraps and enjoy immediately!