These Mango Sticky Rice Summer Rolls are the perfect twist on two beloved classics—Thai mango sticky rice and Vietnamese-style summer rolls.
Wrapped in delicate rice paper and served with a creamy coconut dipping sauce, these mango sticky rice summer rolls are refreshing, satisfying, and just a little bit unexpected.
This dessert or snack is light yet indulgent and makes for a stunning dish at any summer party.
What are Mango Sticky Rice Summer Rolls?
Mango sticky rice summer rolls combine the tropical flavors of traditional Thai mango sticky rice with the fresh and classic Vietnamese summer rolls. Instead of serving sticky rice and mango on a plate, everything is rolled up in rice paper and dipped in sweet coconut sauce.
It’s basically a convenient, portable version of your favorite warm-weather dessert—but more fun to eat!
Why You’ll Love These Mango Sticky Rice Summer Rolls
- Fun to eat and share: These summer rolls are just as fun to roll as they are to eat—perfect for gatherings or a hands-on cooking night.
- Naturally dairy-free and gluten-free: Made with coconut milk and rice-based ingredients, this summer rolls recipe is dairy and gluten-free.
- Visually impressive: These colorful, layered rolls are beautiful, especially when sliced to reveal those vibrant mango strips inside.
- Make-ahead friendly: The rice and sauce can be prepped in advance so you can roll and serve when ready. Just make sure to wrap each roll in plastic wrap so the rice paper doesn't dry out.
If you like this dessert, then check out my other recipes: Mango Pudding (Hong Kong Style) and Air Fryer Black Sesame Mochi Balls!
Ingredients
- Black or Regular Sweet (Glutinous) Rice: This chewy, nutty rice gives the dish a dramatic look and earthy flavor, though regular sweet rice works too.
- Water: Needed to cook the rice—amount varies slightly depending on which rice type you use.
- Full-Fat Coconut Milk: Adds rich, creamy flavor to both the rice and dipping sauce.
- Sugar: Sweetens the coconut milk for that classic sticky rice flavor.
- Salt: Balances the sweetness and enhances the overall richness.
- Cornstarch + Warm Water: Thickens the coconut sauce into a silky, dippable consistency.
- Ataulfo or Champagne Mango: These ripe, buttery mangoes slice beautifully and add natural sweetness.
- Black Sesame Seeds: Add nuttiness and visual contrast inside the rolls.
- Rice Paper: Acts as the wrapper to hold everything together while keeping it light and chewy.
Customizations
- Swap the rice: Use white sweet rice if black rice isn’t available.
- Try other fruits: Thinly sliced strawberries, kiwi, or banana make fun additions or substitutions.
- Make it extra nutty: Add toasted coconut flakes or crushed roasted peanuts for more crunch.
How to Make Mango Sticky Rice Summer Rolls
Soak and cook the rice
Rinse the black sweet rice under cold water until the water runs clear. Soak overnight or at least 4 hours.
Drain completely, then cook the rice in a rice cooker with water (1.5 cups for black rice, 1.25 for white sweet rice).
Prepare the coconut sauce
In a medium pot, heat coconut milk, sugar, and salt over medium-low heat until dissolved—don’t let it boil.
Remove 1 cup of the mixture and set aside.
Add cornstarch slurry to the remaining coconut milk and cook until thickened, stirring constantly. Remove from heat.
Mix the sticky rice
Once the rice is cooked, let it steam for 5 minutes with lid covered.
Transfer to a large bowl and pour in the reserved 1 cup of coconut sauce.
Mix well and let it sit for about 15 minutes so the rice absorbs the coconut flavor.
Slice the mango and prep the wrappers
While the rice rests, peel and slice your mango into thin strips. Fill a shallow plate with cold water and quickly dip a sheet of rice paper until just soft.
Shake off excess water and lay it flat.
Assemble the rolls
Sprinkle sesame seeds in the center of the rice paper. Layer on 4–5 mango slices and about ¼ cup of sticky rice. Fold the sides inward, then roll it up tightly like a burrito.
Repeat until all rolls are assembled.
Serve
Serve the mango sticky rice summer rolls immediately with the thickened coconut dipping sauce on the side.
Storage
These summer rolls are best enjoyed fresh, but you can store them in an airtight container in the fridge for up to 24 hours.
Immediately wrap the summer rolls in plastic wrap to prevent rice paper from drying out.
Tips
- Don’t oversoak the rice paper: A few seconds is all it takes—oversoaking will make them too soft and hard to roll.
- Let the rice absorb fully: Give it at least 15 minutes to soak up the coconut sauce for the best sticky texture.
Mango Sticky Rice Summer Rolls
Equipment
Ingredients
- 1 cup black sweet rice or regular sweet rice
- 1.5 cups water 1.25 cups water for regular sweet rice
- 1.75 cups full-fat coconut milk
- ⅓ cup + 1 tablespoon sugar
- ½ teaspoon salt
- 1 tablespoon cornstarch + 2 tablespoon warm water
- 2 ripe Ataulfo mango cut into ½ inch thin strips
- ¼ cup black sesame seeds
- 4-5 sheets rice paper
Instructions
- Rinse black sweet rice under cold water until water runs clear. Soak rice in water (enough to cover) overnight or at least 4 hours minimum. Drain water completely then add black sweet rice and 1.5 cups water to rice cooker then press cook button. If using regular sweet rice, use 1.25 cups of water.
- In a medium pot, combine coconut milk, sugar, and salt. Cook over medium-low heat, stirring constantly, until sugar and salt dissolves but mixture is not boiling. Remove 1 cup of coconut milk and set aside. With remaining coconut milk, add cornstarch slurry and cook over low heat, stirring constantly, until sauce thickens. Turn off heat and set aside.
- Once rice is cooked, let steam inside rice cooker or pot for 5 mins. Then transfer to a large bowl and pour 1 cup of warm coconut sauce over it. Mix well to incorporate then let sit for about 15 mins to allow rice to absorb the sauce.
- While rice is resting, peel mangoes, slice into thin strips, and set aside.
- Dip rice paper in cold water for a few seconds, shake off excess water, then lay flat on plate until softened. Sprinkle a few sesame seeds in the middle, add about 4-5 slices of mango, about ¼ cup of sticky rice. Fold the sides towards the center, then bottom towards center and roll to get a log shape. Repeat with remaining ingredients.
- Serve summer rolls immediately with the coconut sauce.
Notes
- Sweet rice is also known as glutinous rice so these terms are used interchangeably
- If you can't find black sweet (glutinous) rice, you can use regular sweet (glutinous) rice.
Julie Lecklitner says
Is the 609 calories for 1 roll or for all 4 rolls= 152 calories per roll?
Herman says
The calories are per serving but I made a small adjustment updated so it is now 487 calories per roll. This is an estimate and depends on how much coconut sauce you use! You can also reduce the calories by using low-fat coconut milk.