Instructions

1. Rinse the sticky rice under cold water until the water runs clear. Drain well.
2. In a saucepan, combine the sticky rice, coconut milk, and sugar with 1 cup of water. 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.
3. Prepare a bowl of warm water for soaking the rice paper wrappers.
4. Dip a rice paper wrapper into the warm water for a few seconds until it becomes pliable. Place it on a clean surface.
5. Place a small amount of sticky rice in the center of the wrapper, leaving space around the edges.
6. Top the rice with a few slices of mango and a sprinkle of chopped mint leaves.
7. Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom.
8. Repeat the process with the remaining wrappers and filling ingredients.
9. For the coconut sauce, combine 1/2 cup of coconut milk with 1 tablespoon of sugar in a small saucepan over low heat. Stir until the sugar dissolves and the mixture is warmed through. Serve this sauce on the side for dipping.
10. Serve the sticky rice and mango wraps immediately, garnished with additional mint leaves if desired.