Imagine sinking your teeth into a perfect balance of crispy, golden-brown phyllo dough embracing the velvety texture of coconut-infused glutinous rice. As you savor the first bite, the creamy sweetness of ripe mangoes and coconut milk mingles with the chewy rice, creating a symphony of taste that transports you to a tropical paradise.
What are mango sticky rice rolls?
Mango sticky rice, also known as khao niaow ma muang, is a traditional Thai dessert that has gained popularity worldwide for its harmonious blend of flavors and delightful textures. This mouthwatering dessert is easy to make, consisting of only three key components: glutinous rice, coconut milk, and fresh mango. Mango sticky rice rolls are a delicious take on this classic. The soft and slightly chewy sticky rice complements the succulent mango, while the delicate crunch of wrapper, made of phyllo dough adds a tasty twist, as well as making the dish easy to eat and handle.
What do you need to make Them?
Phyllo dough: Phyllo dough, also known as filo pastry, is a thin and translucent pastry commonly used in Mediterranean and Middle Eastern cuisines. Its inclusion in mango sticky rice rolls adds a wonderful contrast to the creamy and chewy texture of the mango sticky rice. Phyllo dough serves as a casing that holds the mango sticky rice filling. It wraps around the filling, protecting it from drying out and preserving its flavors. It also keeps the dessert together and makes it easy to eat. This dough has a mild, neutral flavor that doesn’t overpower the star flavors of the mango sticky rice and fresh mango. This allows the sweetness of the mango and the unique coconut-infused taste of the sticky rice to be the dominant tastes in each bite.
Mango Sticky Rice: Mango sticky rice is a popular Thai dessert made from glutinous rice, ripe mangoes, and coconut milk. Its inclusion in the rolls brings a traditional and tropical taste to the fusion dessert. Mango sticky rice brings a luscious combination of sweet, tropical mangoes and rich, creamy coconut-infused glutinous rice. This blend of flavors creates a delightful contrast against the phyllo dough’s crispiness. he sticky, chewy texture of the glutinous rice pairs well with the crispy phyllo dough. It adds a pleasant chewiness that complements the crunchiness of the dough.
serving suggestions
Mango sticky rice rolls are best served warm and fresh. They can be garnished with sesame seeds, mango slices, or coconut. Coconut sauce or honey can be drizzled over the top for more flavor.
Mango sticky rice rolls
Yields: 12 rolls
Ready in: 1 hour
Prep time: 25 minutes
Cook time: 35 minutes
Ingredients
- 12 10×17 sheets of phyllo dough, defrosted per package instructions
- 8 tablespoons of butter, melted, divided
- 1 cup of jasmine rice
- 1 13.5oz can of coconut milk
- 1 cup of water, divided
- 1/4 teaspoon of salt
- 1/4 cup of brown sugar
- 1 ripe mango, chopped into 1 cm cubes
Method
Step 1
Rinse the rice and soak it in 1 cup of water for 30 minutes.
Step 2
Add the coconut milk, salt, and brown sugar. Bring to a gentle boil and simmer for 20-25 minutes, or until the liquid has been absorbed and the rice is fully cooked.
Step 3
Stir the mango into the sticky rice.
Step 4
Preheat the oven to 350F and lightly grease a large baking tray.
Step 5
Take one sheet of phyllo dough and brush about 1/2 tablespoon of butter across one side of it. Put about 2 tablespoons of the mango sticky rice in the middle of the dough.
To roll it up: Fold the side closest to you over the rice. Repeat for the opposite side. Lightly brush the dough with butter. Take one side of the dough and fold it over the rice. Roll it up, starting with the side with the rice. Place it in the prepared baking tray.
Repeat for the remaining sheets of phyllo dough.
Step 6
Bake the rolls for about 35 minutes, or until they are lightly browned.
Allow to cool before eating.
Delicious Defined 
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