Mango Sticky Rice Spring Rolls: Vegan Gluten Free Dessert

Mango sticky rice spring rolls are a vegan gluten-free dessert with creamy coconut rice and fresh mango wrapped in rice paper.
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vegan and gluten free mango sticky rice spring rolls on a white plate Save

Mango sticky rice spring rolls take everything loved about a classic Thai dessert like mango sticky rice and wrap it into a soft, chewy, handheld mango coconut dessert. Coconut-scented sticky rice, ripe mango slices, and toasted sesame seeds are tucked inside tender rice paper wrappers, then paired with a thick coconut dipping sauce. The result is a vegan gluten free dessert that balances creamy, chewy, fresh, and lightly crisp textures in every bite.

vegan and gluten free mango sticky rice spring rolls on a wooden cutting board next to half a mango Save

This vegan dessert recipe transforms a well-known dessert into a snackable format that works beautifully for sharing. The rice stays rich and fragrant from the coconut milk, the mango brings brightness and natural sweetness, and the sesame seeds add a hint of nuttiness. Rice paper wrappers hold everything together while providing that signature slight spring roll chewiness, making these rolls seem both familiar and unexpected simultaneously.

With stovetop instructions for sticky rice, no rice cooker is needed. Each component can be prepared ahead, then assembled quickly when ready to serve. These mango sticky rice spring rolls fit easily into dessert spreads, snack boards, or fully plated presentations with drizzled coconut sauce.

Why Mango Sticky Rice Works as a Spring Roll Dessert

vegan and gluten free mango sticky rice spring rolls on a wooden cutting board next to half a mango Save

Sticky rice desserts rely on contrast. Soft rice meets juicy fruit. Rich coconut meets light sweetness. Turning mango sticky rice into spring rolls keeps all of that contrast intact while adding a new layer of texture from the rice paper wrapper.

Rice paper is neutral in flavor and naturally gluten free, allowing the filling to remain the focus in this vegan dessert recipe. Once softened, it wraps snugly around the rice and mango without overpowering them. The mango coconut dessert rolls are substantial without being heavy, making them suitable as a snack or a lighter dessert option.

These vegan gluten free dessert spring rolls are also easy to portion. Each roll contains a balanced amount of rice, fruit, and sauce, which helps with presentation and serving consistency.

Ingredients for Mango Sticky Rice Spring Rolls

This recipe makes 8–10 mango sticky rice spring rolls. The sticky rice soaks for 2 hours, followed by 5 minutes of prep, 30 minutes of cooking, and 15 minutes of assembly, for a total time of 2 hours and 50 minutes.

Ingredients

ingredients to make mango sticky rice spring rolls Save
  • 1 ½ cups (290g) short grain sweet white rice (sticky rice)
  • 1 ¾ cups (412ml) water
  • 2 tsp (10ml) rice vinegar
  • 2 ½ cups (588ml) full-fat coconut milk
  • ½ cup (100g) granulated sugar
  • ½ tsp (3g) salt
  • 2 large ripe mangoes (about 400g total)
  • 3 tbsp (24g) toasted sesame seeds
  • 8–10 sheets rice spring roll paper (8–9 inch / 20–23cm)

How to Cook Sticky Rice on the Stovetop

sticky rice soaking in water Save

Soak the sticky rice in cool water for 2 hours. Swirl gently to release excess starch, then drain well.

Bring 1 ¾ cups water to a boil over medium-low heat in a medium pot. Add the soaked rice and rice vinegar. Stir once to distribute evenly. Cover and cook for 10 minutes.

Remove from heat. If water has not fully absorbed, keep the pot covered and allow residual heat to finish steaming the rice. Uncover, fluff with a fork, and set aside.

Coconut Sauce for Mango Sticky Rice Spring Rolls

sticky rice soaking in water with coconut sauce Save

In a medium saucepan, combine coconut milk, sugar, and salt. Stir until the sugar dissolves. Cook over medium heat, stirring occasionally, until the mixture reaches a gentle simmer.

Remove 1 cup (235ml) of the coconut milk mixture and pour it over the cooked rice. Stir to combine and allow the rice to sit for 15 minutes so the coconut milk absorbs fully.

Return the remaining coconut milk mixture to the stove. Simmer on low to medium-low heat, stirring frequently, until reduced by half and thickened, about 15 minutes. Frequent stirring prevents scorching. Once thick, remove from heat and allow to cool slightly.

Assembling Mango Sticky Rice Spring Rolls

mango cut on w cutting board Save

Peel the mangoes and cut the flesh away from the pit. Slice into thin strips, about ¼ inch (6mm) or thinner.

Prepare a large shallow bowl of cool water. Dip one rice paper sheet into the water for 7–10 seconds, fully submerging it. Keep the rough side facing up for better grip during rolling.

a rice paper with mango in it Save

Place the softened rice paper on a plate or cutting board. Sprinkle a 3-inch (8cm) line of toasted sesame seeds across the center. Layer 3–4 mango slices over the seeds, then add two generous scoops of coconut sticky rice.

Fold the sides of the rice paper over the ends of the filling. Starting from one edge, roll tightly over the filling until fully enclosed. Repeat with remaining ingredients.

mango and sesame seeds being rolled in rice paper Save
mango and sesame seeds being rolled in rice paper Save

Serve immediately with coconut dipping sauce for drizzling or dipping.

Storage and Make-Ahead Tips

vegan and gluten free mango sticky rice spring rolls on a white plate Save

The coconut dipping sauce keeps well in the refrigerator for up to one week. The sticky rice mixed with coconut milk can be prepared one day in advance and reheated gently in the microwave, covered, on medium heat for about 2 minutes. Reheated rice will be softer and slightly less chewy than freshly made rice.

Assembled spring rolls are best enjoyed fresh, as rice paper continues to soften over time. So be sure to keep the ingredients for this vegan gluten free dessert recipe on hand.

Recipe Notes and Texture Details

vegan and gluten free mango sticky rice spring rolls on a white plate Save

These mango sticky rice spring rolls deliver the full flavor profile of traditional mango sticky rice with a playful twist. Creamy coconut rice, fresh mango, and toasted sesame seeds create layers of flavor and texture inside chewy rice paper wrappers. The thick coconut sauce adds richness without overwhelming the dessert.

Full-fat coconut milk provides the best texture and flavor. For a quicker sauce option, coconut-based sweetened condensed milk can replace the reduction step. For the rice mixture, combine 1 cup coconut milk, 3 tbsp sugar, and ¼ tsp salt.

Select mangoes that are ripe but still firm. Overripe mangoes are too soft and lose structure during slicing and rolling.

Mango Sticky Rice Spring Rolls: A Fresh Take on a Classic Thai Dessert

vegan and gluten free mango sticky rice spring rolls on a wooden cutting board next to half a mango Save

Mango sticky rice spring rolls offer a creative way to enjoy the familiar flavors of mango sticky rice in a modern, shareable form. The combination of coconut-infused sticky rice, ripe mango, and chewy rice paper creates a dessert that has a certain special something to it. Served with a rich coconut dipping sauce, these rolls work well for dessert platters, snack boards, or simple plated desserts.

This vegan gluten free dessert keeps all the elements that make mango sticky rice so beloved while presenting them in a format that is easy to portion and serve. With make-ahead options and straightforward stovetop preparation, Mango Sticky Rice Spring Rolls are a new spin on a Classic Thai dessert that fits seamlessly into both casual and polished dessert menus.

Full Recipe: Mango Sticky Rice Spring Rolls

vegan and gluten free mango sticky rice spring rolls on a wooden cutting board next to half a mango Save

Mango Sticky Rice Spring Rolls

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Prep 20 minutes
Cook 30 minutes
Soak Time 2 hours
Total 2 hours 50 minutes
Categories: vegan, gluten free, soy free, snack, dessert
Makes: 8-10 rolls
Soak Time: 2 hours
Prep Time: 5 minutes
Cook Time: 30 minutes
Assembly Time: 15 minutes
Total Time: 2 hours 50 minutes
Servings 8 rolls
Course Dessert, Snack
Cuisine Thai

Ingredients

  • 1 ½ cups/290g short grain sweet white rice aka sticky rice
  • 1 ¾ cups/412ml water
  • 2 tsp/10ml rice vinegar
  • 2 1/2 cups/588ml coconut milk
  • ½ cup/100g granulated sugar
  • ½ tsp/3g salt
  • 2 large ripe mangoes about 400g total
  • 3 tbsp/24g toasted sesame seeds
  • 8-10 sheets rice spring roll paper 8-9”/20-23cm size

Method

  1. Soak rice in cool water for 2 hours. Swirl around to release some of the starch and drain.
  2. Bring 1 ¾ cup/412ml water to a boil over medium-low heat in a medium pot. Add the soaked rice and the vinegar. Stir once to distribute.
  3. Cover and cook for 10 minutes. Remove from heat. If the water has not been full absorbed, leave covered and allow the residual heat to steam the rice.
  4. Uncover and fluff with a fork. Set aside.
  5. In a medium saucepan, combine the coconut milk, sugar, and salt. Stir to dissolve the sugar
  6. Cook over medium heat, stirring occasionally until simmering.
  7. Remove 1 cup/235ml of coconut milk mixture.
  8. Pour over rice and stir to combine. Allow to sit for 15 minutes for the milk to absorb.
  9. Return the remaining coconut milk mixture to heat. Cook at a simmer/low boil, stirring frequently, until volume is reduced by half, about 15 minutes. Regular stirring will prevent burning. For an alternative to this step, use coconut sweetened condensed milk – see notes.
  10. Once dipping sauce has reduced and is thick, remove from heat.
  11. Peel the mangoes and cut the sides off the pit. Slice each side into 1/4”/6mm or thinner slices.
  12. Have all components within easy reach and a large shallow bowl or pan of cool water.
  13. Dip one rice paper sheet in the bowl of water for 7-10 seconds, making sure to submerge it completely. There is a rough side of the paper and a smooth side – keep the rough side up so the roll will hold together.
  14. Place the wet rice paper on a plate or cutting board with the rough side up. The rice paper will not be fully flexible after the initial dip in the water, but as you assemble the filling it will soften for proper rolling with becoming unruly.
  15. Sprinkle a 3”/8 cm line of toasted sesame seeds in the center of the paper.
  16. Place 3 or 4 slices of mango on top of the seeds.
  17. Place two large scoops of rice on the mango.
  18. Fold the sides of the rice paper over the ends of the filling.
  19. Take one edge and wrap it fully around the filling. Roll the filling towards the remaining end.
  20. Repeat with the remaining ingredients.
  21. Serve immediately with the sauce for dipping or drizzling over the rolls.
  22. Sauce can be stored in the fridge for up to 1 week. Rice with coconut milk can be made up to 1 day in advance. Reheat covered in the microwave on medium heat for 2 minutes. The texture will be slightly softer and have less of the classic chew if reheated.

Notes

Texture/taste Notes: Naturally vegan and gluten free spring roll dessert with all the flavors and textures of sticky rice with mango. Coconut fragrant sweet sticky rice, fresh mango, and toasted sesame seeds all wrapped in chewy spring roll wrappers with a thick coconut dipping sauce. All the best of the classic Thai dessert in a fun handheld version. With directions for cooking perfect sticky rice on the stove top – no rice cooker needed.
Coconut milk: Use a full fat coconut milk for best results.
If desired to reduce cooking time, use coconut based sweetened condensed milk for the sauce. Use 1 cup/235ml of coconut milk, 3 tbsp/37g sugar, ¼ tsp/2g salt for the rice mixture.
Mango: Use just ripe mango for best texture. Mango that is too ripe will be soft and not hold up well to cutting and assembly.

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