I tested these Thai mango sticky rice sushi rolls a while back and found myself missing them recently. Rolling sweet coconut rice around ripe mango turns a classic treat into fun, bite-sized finger food. Topped with coconut cream and toasted seeds, it’s a light, refreshing dessert or sweet snack you can easily make at home.

These fun mango-coconut sushi bites are the ultimate finger-food dessert to share with family and friends.

Pro Tips for Roll Success

Slice the mango into thin strips, not big chunks: Cut your mango into thin, lengthwise sticks rather than thick cubes. Thick pieces create empty air pockets and make the roll burst open when you try to wrap it.
Let the coconut rice rest for 10–15 minutes before rolling: Do not try to roll the rice immediately after pouring the hot coconut cream over it. It needs time to fully absorb the coconut milk and cool down to a warm room temperature so the starches firm up. If it is too hot, the roll will be mushy and fall apart.
Keep a small bowl of water nearby for your fingers: Glutinous sweet rice is naturally very sticky. Dipping your fingertips in a little cold water before spreading the rice keeps the grains from clinging to your hands and lets you press an even, clean layer onto your rolling mat.

Ingredients You’ll Need

Thai glutinous sweet rice (or short-grain sushi rice)
Water (for cooking the rice)
Full-fat canned coconut milk
Granulated sugar
Fine salt
Pure vanilla extract (Our unique twist)
Ripe sweet mangoes
Canned coconut cream (for the sweet drizzle)
Toasted white sesame seeds
Fresh lime zest (Our unique twist)
Fresh mint leaves (optional, for serving)

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Thai Mango Sticky Rice Sushi Rolls

Recipe by Adam

0.0 from 0 votes

Course: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Ingredients

1. For the Sweet Coconut Sticky Rice:
1 ½ cups Thai glutinous sweet rice (or short-grain sushi rice)
1 ½ cups water (for cooking)
1 cup full-fat canned coconut milk (shake well)
¼ cup + 1 tablespoon granulated sugar
½ teaspoon fine salt
¾ teaspoon pure vanilla extract (our unique twist)
2. For the Fruit Center:
3 medium ripe mangoes (peeled and sliced lengthwise into long, ½-inch wide sticks)
3. For the Sweet Coconut Glaze:
⅓ cup canned coconut cream (the thick layer from the top of the can)
1 ½ tablespoons granulated sugar
1 small pinch fine salt
4. For the Toppings & Garnish:
1 ½ tablespoons toasted white sesame seeds
Zest of 1 fresh lime (our unique twist)
Fresh mint leaves (for garnish)

Directions

Rinse and Cook the Rice:
First, take your 1 ½ cups of sweet glutinous rice and place it in a fine-mesh strainer. Run cold tap water over it and gently swirl the grains with your fingers. I usually rinse mine 3 to 4 times until the water runs mostly clear instead of milky. This washes off excess surface starch so the rice turns out tender and chewy rather than a gummy paste.
Transfer the rinsed rice to a medium saucepan, add the 1 ½ cups of water, and bring it to a gentle boil over medium-high heat. As soon as it bubbles, drop the heat to the lowest setting, cover the pot tightly with a lid, and let it simmer undisturbed for 15 minutes. When time is up, pull the pot off the heat, but leave the lid on for 5 more minutes so the steam finishes cooking the grains.
Make the Sweet Coconut Soak:
While the rice is simmering, I like to get the coconut dressing ready. In a small pot over low heat, combine 1 cup of canned coconut milk, ¼ cup + 1 tablespoon of sugar, ½ teaspoon of fine salt, and ¾ teaspoon of vanilla extract.

Warm it up just until the sugar and salt dissolve completely-you don’t want it boiling, just warm and smooth. Pull the lid off your cooked rice, pour this warm coconut syrup right over the hot grains, and gently fold it in. I’ll be honest: the first time I made this, I thought I ruined it because the rice looked completely flooded. Don’t panic! Put the lid back on and let it rest on the counter for 10 to 15 minutes. The hot rice acts like a sponge and drinks up every drop of that sweet coconut milk, turning glossy and rich. Let it cool until it’s just warm to the touch before you start rolling.
Prep the Mangoes and Your Rolling Station:
While the rice cools down, peel your 3 mangoes. Slice the sweet fruit away from the flat center pit on both sides, then slice the cheeks into long, even matchsticks (about ½-inch thick).

Now, set up your sushi station. Lay a bamboo rolling mat flat on your counter and wrap it in a layer of plastic wrap-this keeps the sweet rice from sticking to the bamboo slats. I always keep a small bowl of cold water right next to my cutting board. Sticky rice will cling to dry skin, so dip your fingers into the water before touching the rice every single time.
Assemble and Roll:
Take about one-third of your warm coconut rice and spread it across the plastic-wrapped mat into an even rectangle (roughly 5 inches wide by 7 inches long). Press it down gently with your damp fingertips so there are no empty gaps.

Line up your mango sticks right across the center of the rice in a straight, tidy row. Grab the edge of the bamboo mat closest to you, lift it up, and roll it forward over the mango, tucking the rice firmly around the fruit. Roll it forward all the way to form a tight, neat cylinder. Give the bamboo mat a gentle, even squeeze along the whole length to lock the roll together. Repeat this process with the rest of your rice and mangoes-you’ll end up with 3 to 4 beautiful rolls.
The Quick Chill and Clean Slice:
Here is a mistake I made early on: if you try slicing these rolls while they are still warm and fresh, the knife will squish them into a mess.

Instead, place the wrapped rolls in the refrigerator for about 10 minutes. That quick chill lets the coconut fat and starches firm up just enough to hold their shape. When ready, take a very sharp chef’s knife, wipe the blade with a damp paper towel, and slice each roll into 1-inch rounds. I wipe the knife blade between cuts so every sushi slice looks clean and sharp.
Glaze, Garnish, and Serve:
In a tiny saucepan, quickly warm your ⅓ cup of coconut cream, 1 ½ tablespoons of sugar, and a pinch of salt for 1 to 2 minutes until glossy and combined.

Arrange your sliced sushi rolls on a serving platter. Drizzle a spoonful of the warm coconut glaze over each piece, scatter the 1 ½ tablespoons of toasted sesame seeds on top, and finish with a light grating of fresh lime zest and a few fresh mint leaves around the plate. Serve them while slightly warm or chilled.