Description
These mango sticky rice rolls are a delightful twist on the traditional Thai dessert. Sweet sticky rice wrapped in rice paper, filled with fresh mango slices, and served with a creamy coconut sauce.
Ingredients
Units
Scale
For the sticky rice
- 1 cup sweet rice
- 1 1/4 cup water
- 3/4 cup canned coconut milk
- 1/3 cup coconut sugar
- Pinch of salt
For the coconut sauce
- 1/2 cup canned coconut milk
- 1 tbsp honey
- 2 tsp arrowroot starch
For the rolls
- 4–5 pieces of rice paper
- 1 large mango, sliced thin
Instructions
- Cook the sticky rice: Rinse the sweet rice, then cook in water and coconut milk until tender. Stir in coconut sugar and salt.
- Make the coconut sauce: Heat coconut milk, honey, and arrowroot starch until thickened.
- Assemble the rolls: Soften rice paper, place mango slices and sticky rice, then roll up. Serve with coconut sauce.
Notes
- Soak rice paper in warm water until pliable for easier rolling.
- Adjust sweetness of sticky rice and coconut sauce to taste.
Nutrition
- Serving Size: 1 roll
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg