Mango Sticky Rice Spring Cones

Name: Mango Sticky Rice Spring Cones
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup glutinous rice; 1 cup coconut milk; 1/4 cup sugar; 1/4 teaspoon salt; 4-6 rice paper wrappers; 2 ripe mangoes, sliced; Sesame seeds for garnish (optional); Mint leaves for garnish (optional)

Highlighted under: Taste the World Recipes

I absolutely love how these Mango Sticky Rice Spring Cones combine two of my favorite Asian desserts into one fun, handheld treat. The sweet and creamy coconut rice pairs beautifully with the fresh mango, all wrapped in a crispy rice paper cone. Preparing these cones is not only satisfying but also allows for a great presentation at any gathering. Each bite bursts with tropical flavors, and it's a unique twist that keeps everyone coming back for more. Let’s dive into this delightful recipe that’s bound to impress your guests!

Created by

Anna

Last updated on 2026-02-13T16:14:18.855Z

Making these Mango Sticky Rice Spring Cones was an exciting culinary adventure for me. I experimented with various types of rice but found that glutinous rice gives the perfect sticky texture that holds up while being wrapped in rice paper. The idea to use fresh mango slices came to me after a trip to the local market where I couldn’t resist the vibrant fruits!

As I crafted each cone, I realized how versatile this dessert could be. It’s not only visually appealing but also allows for customization with different fruits or toppings. I suggest drizzling extra coconut cream on top for added richness.

Why You'll Love This Recipe
Crispy rice paper combined with creamy coconut rice
Fresh mango adds a naturally sweet and juicy flavor
A fun and interactive dessert perfect for parties

Understanding the Key Ingredients

The glutinous rice, or sticky rice, is essential for this recipe as it creates that signature chewy texture. Make sure to choose high-quality glutinous rice; this will ensure the rice cooks up fluffy and well-stuck together. If you're in a pinch, you can substitute with Japanese short-grain rice, but the texture may differ slightly in chewiness.

Coconut milk is what gives the rice its rich flavor and creaminess. Opt for full-fat coconut milk for the best results, as it enhances the overall mouthfeel and sweetness. You can find both canned and carton coconut milk, but the canned variety packs more flavor and is thicker, which is ideal for this dessert.

Rolling the Perfect Cone

When soaking the rice paper wrappers, timing is crucial. Submerge them for just 15-20 seconds, until they are pliable but not overly soft. If you let them soak too long, they can break when rolling, making it challenging to form a cone. A quick dip achieves a nice balance of flexibility and sturdiness.

To assemble your cones efficiently, lay out all your ingredients beforehand. This practice enables you to work quickly before the rice paper becomes too dry and hard to roll. I recommend forming all your cones before serving so guests can enjoy a crisp, fresh bite with no sogginess.

Garnishing and Serving Suggestions

For an extra pop of flavor, consider drizzling your finished cones with a touch of sweetened coconut cream. To make this, simply combine coconut milk with a little sugar and heat gently until mixed. This addition not only enhances the coconut flavor but also creates a visually appealing presentation.

To elevate the tropical experience, think outside the box with your garnishes. Fresh basil or cilantro can add an unexpected herbaceous note, while a sprinkle of crushed nuts gives a delightful crunch. Experimenting with toppings can make your mango sticky rice spring cones unique each time you serve them.

Ingredients

For the Coconut Sticky Rice

1 cup glutinous rice
1 cup coconut milk
1/4 cup sugar
1/4 teaspoon salt

For the Spring Cones

4-6 rice paper wrappers
2 ripe mangoes, sliced
Sesame seeds for garnish (optional)
Mint leaves for garnish (optional)

These ingredients come together to create a delightful dessert that balances sweetness and texture.

Instructions

Prepare the Sticky Rice

Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight. Drain and steam the rice for about 20 minutes until cooked through. In a small saucepan, heat coconut milk, sugar, and salt until dissolved. Mix this into the rice and let it sit covered for 10 minutes.

Assemble the Cones

Soak each rice paper wrapper in warm water for 15-20 seconds until soft. Lay on a flat surface. Place a tablespoon of sticky rice and a few mango slices in the center, then fold the sides over and roll tightly to form a cone shape.

Finish and Serve

Repeat the process with the remaining wrappers and filling. Serve the cones with a drizzle of coconut cream, sesame seeds, and mint leaves for garnish.

Enjoy these delightful cones immediately for the best texture.

Pro Tips

For a richer flavor, try adding a pinch of pandan extract to the coconut milk while heating. Ensure that the rice paper is only lightly soaked to avoid tearing while wrapping.

Make-Ahead Tips

You can prepare the coconut sticky rice a day in advance, as it stores well in the refrigerator. Simply reheat it in the microwave or steam it for a few minutes before assembling your cones. Keep in mind that the texture may slightly change after refrigeration, becoming a bit firmer, but it will soften when warmed again.

Rice paper wraps can also be pre-soaked and stored in a damp cloth to maintain flexibility. However, it's best to fill and roll the cones just before serving to keep the wrappers crispy. If you do assemble them ahead of time, serve them immediately with a drizzle of coconut cream to help mitigate any potential sogginess.

Troubleshooting Common Issues

If your sticky rice turns out too dry, this could be a result of insufficient soaking time. Aim for at least 4 hours or overnight soaking to ensure even hydration. Additionally, using the right pot for steaming, ensuring it has enough water to create steam over the entire cooking time, is critical—dry steam can lead to uneven cooking.

If your rice paper wrappers tear during assembly, try softening them for a bit less time or work with one at a time to prevent them from drying out. If rolling fails, you can simply fold the rice and fruit into a small square package instead—still delicious and visually appealing!

Customizing Your Cones

Feel free to mix different fruits into your cones! Besides mango, consider adding slices of ripe bananas or even berries for a contrasting texture and flavor. These additions can round out the dish's fruitiness and keep it exciting with each bite.

If you want to reduce sugar intake, you can experiment with sugar alternatives such as stevia or erythritol in the coconut sticky rice. Just keep in mind that switching sweeteners might change the texture slightly, so start with small adjustments to find the perfect balance.

Questions About Recipes

→ Can I make these cones ahead of time?

It's best to prepare the sticky rice and mango ahead, but assemble the cones just before serving to maintain their crispness.

→ What else can I fill the cones with?

You can try other fruits like strawberries, kiwi, or even a drizzle of chocolate for a different twist.

→ Is it necessary to use glutinous rice?

Yes, glutinous rice is key for achieving the right sticky texture. Regular rice won't yield the same result.

→ How do I store leftovers?

Store the filled cones in an airtight container in the refrigerator. Consume within a day for the best quality.