Oh my goodness, friends! If you’re looking for a delicious and unique dessert that comes together in about 30 minutes and is no-bake, have I got something special for you today, Mango Sticky Rice in Crispy Rice Paper! This amazing recipe is not only a crowd-pleaser, but it’s also kid-friendly and a fantastic way to impress your family with your cooking prowess. Plus, you can totally switch up the ingredients if needed, making it the perfect “clean out the fridge” kind of meal!
Ingredient Breakdown
- Glutinous Rice
- 1 and 1/3 cups of water
- 1.5 cups of full-fat coconut milk
- 1/3 cup of sugar
- 1/2 tsp of salt
- 1 Tbsp and 1 tsp of cornstarch
- Mango
- 8-10 sheets of rice paper (22cm round)
How to Make Mango Sticky Rice in Crispy Rice Paper
Now that we’ve gathered our ingredients, let’s get cooking! Ready for this quick adventure?
Begin by rinsing and draining 1.5 cups of glutinous rice you want all that excess starch off. Grab a rice cooker (if you have one) and add the rice along with 1 and 1/3 cups of water. Turn it on and let it cook away. If you don’t have a rice cooker, you can also cook it on the stovetop, just keep an eye on it!
While the rice is cooking, grab a small saucepan. Add the coconut milk (1.5 cups), sugar (1/3 cup), and salt (1/2 tsp) and cook over medium heat until hot, stirring occasionally until the sugar is fully dissolved and it smells amazing (like, WHOA amazing!).
Now, it’s time for that cornstarch magic! Mix 1 Tbsp and 1 tsp of cornstarch with 2 Tbsp of warm water in a small bowl. Stir until you have a smooth slurry, and pour that into the heated coconut milk mixture. Keep stirring until it thickens, this takes just a couple of minutes. Then remove it from heat!
Once the rice is all cooked up and fluffy, pour 1 cup of the coconut milk mixture over the rice, stirring to combine. Let that soak in for about 10 minutes while cooling down, this step makes the rice super flavorful trust me, it’s heaven.
Time to wrap! Fill a shallow bowl with warm water and dip each rice paper sheet, it should soften quickly. Place about 2-3 Tbsp of the sticky rice down the middle, and lay 1-2 thin mango strips on top. Wrap it up like a burrito (you can do it!), folding in the sides and then rolling from the bottom to the top until you’ve created a cute little pillow shape.
For an added crispy touch, grab a frying pan and heat up 2 Tbsp of oil. Carefully pan-fry each crispy rice paper bite for about 4-5 minutes on all sides or until golden brown. Take them out and let them cool for about 5-10 minutes on a paper towel.
Serve your Mango Sticky Rice in Crispy Rice Paper with the remaining coconut sauce drizzled on top. Oh, the incredible aroma is going to fill your kitchen! Enjoy!
Why This Recipe Works
Quick & Easy
This Mango Sticky Rice in Crispy Rice Paper comes together in under 30 minutes! Perfect for when you want something special but don’t have hours to spend in the kitchen.
Customizable
You can switch up the ingredients based on what you have on hand. Feeling adventurous? Toss in some berries or swapped fruits, kiwis or even bananas would work beautifully!
Comfort Food
It’s loaded with flavor and has that irresistible combination of creamy coconut, sweet mango, and chewy rice that instantly takes me back to my travels in Southeast Asia. Seriously, so comforting!
Make-Ahead Friendly
Prepping ahead? Perfect! You can make the sticky rice a day before and assemble it when you’re ready. The crispy rice paper can also be prepped before frying, just keep them wrapped tightly in a damp towel!
Crowd-Pleaser
Your family will love it! Honestly, everyone I’ve made this for has raved about how much they enjoy it (even those picky eaters!). It’s fun, interactive, and, most importantly, SO delicious.
Serving Suggestions
Serve these delightful bites as a perfect dessert after a nice meal! They go wonderfully with a cup of fruity tea or some fresh coconut water. Honestly, pair this with anything tropical to keep the vibes going!
Storage
These little beauties can be kept in the refrigerator for up to 2 days. Just note that they taste best fresh, so make them the day you plan to serve them!
Reheating
It’s best if you heat them lightly on a pan instead of a microwave, which can make them soggy. A quick pan-fry will bring back the crispiness!
Freezer Friendly
You could freeze the unprepared rice paper bites! Just make sure to layer them with parchment paper so they don’t stick, just defrost and fry when you’re ready to enjoy!
Personal Connection
This Mango Sticky Rice in Crispy Rice Paper is seriously my go-to recipe when I want something a little out of the ordinary yet easy enough to prepare on a busy weeknight. I’m a real sucker for the creamy combination of coconut and mango; it’s like a tropical vacation right on my plate! What’s best is that you can use whatever you’ve got on hand, be it fruits or sweeteners. I love getting creative with these bites!
If you loved this recipe, be sure to check out my Rice Paper Bacon, my Korean-Style Potato Salad, or my Korean BBQ Meatballs!
Conclusion
I hope you enjoyed this quick and easy Mango Sticky Rice in Crispy Rice Paper recipe! Whether you are making it for a special occasion, a family dinner, or just because you crave something delicious, it’s sure to hit the spot. Each bite is bursting with flavor and it’s just…well, wonderful!
Happy Cooking! Follow us on Pinterest for daily inspiration that brings warmth to your table!
Mango Sticky Rice in Crispy Rice Paper
Ingredients
Method
- Rinse and drain the glutinous rice to remove excess starch.
- Cook the rice with 1 and 1/3 cups of water in a rice cooker or on the stovetop.
- In a small saucepan, combine the coconut milk, sugar, and salt; cook over medium heat until hot and sugar is dissolved.
- Mix cornstarch and water in a bowl to create a slurry, then pour into the saucepan and stir until thickened.
- Pour 1 cup of the coconut mixture over the cooked rice, stir, and let it soak for 10 minutes.
- Soften each rice paper sheet in warm water. Place 2-3 Tbsp of sticky rice and mango strips on each sheet and wrap like a burrito.
- Fry the wrapped rice papers in a heated pan with oil for 4-5 minutes until golden brown.
- Cool on paper towels.
- Serve with remaining coconut sauce drizzled on top.