Sticky Rice and Mango Wraps
These delicious sticky rice and mango wraps are a refreshing and tropical dessert option.
Ingredients - Serves 4
- Water - Warm water for soaking wrappers
- Rice paper wrappers - 8 sheets
- Fresh mint leaves - 1/4 cup, chopped
- Mango - 2 ripe, sliced
- Sugar - 2 tablespoons
- Coconut milk - 1 cup
- Sticky rice - 1 cup
Let's Get Started
- Rinse the sticky rice under cold water until the water runs clear. Drain well.
- In a saucepan, combine the sticky rice, coconut milk, and sugar. Bring to a boil, then reduce the heat to low and cover. Cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it cool slightly.
- Prepare a bowl of warm water for soaking the rice paper wrappers.
- Dip a rice paper wrapper into the warm water for a few seconds until it becomes pliable. Place it on a clean surface.
- Place a small amount of sticky rice in the center of the wrapper, leaving space around the edges.
- Top the rice with a few slices of mango and a sprinkle of chopped mint leaves.
- Fold the sides of the wrapper over the filling, then roll it up tightly.
- Repeat the process with the remaining wrappers and filling ingredients.
- Serve the sticky rice and mango wraps as is, or with a side of coconut sauce for dipping.
Dietary Info
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 250
- Fat: 2g
- Carbs: 55g
- Protein: 3g
- Sodium: 5mg
- Sugar: 25g