Fried Sticky Rice Mango Balls Recipe

Fried Sticky Rice Mango Balls Recipe

How To Make Fried Sticky Rice Mango Balls

Grab a bite of this sticky fried rice mixed with coconut cream, stuffed with diced mangoes, then deep-fried until crispy and golden.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • ¾cupcoconut cream
  • ¼cuppalm sugar
  • ½tspsalt
  • 1mango,cut into cubes
  • 2cupswater
  • 1cupsticky rice
  • rice flour,to coat ball
  • 1cancondensed milk,optional, for drizzle


  1. Combine coconut cream, palm sugar, and salt in a saucepan over medium heat. Once the sugar has dissolved, remove from heat and set aside.

  2. Cut mango in half and scoop out insides using a glass. Cut into small cubes and set aside.

  3. In a medium saucepan, bring the water to a boil over medium heat. Once boiling, add the sticky rice, lower the heat to a simmer. Cover and simmer for 15 to 20 minutes, or until done.

  4. Transfer the rice into a mixing bowl. Pour the coconut cream mix over the sticky rice and let it absorb completely.

  5. With well-oiled hands, grab a handful of the rice, flatten, place a piece of the mango inside and wrap the rice around it. Firmly press into a ball.

  6. Roll it in rice flour and deep fry until crispy and golden brown.

  7. Drizzle with condensed milk if desired. Enjoy!


  • Calories: 588.98kcal
  • Fat: 19.15g
  • Saturated Fat: 14.58g
  • Monounsaturated Fat: 2.91g
  • Polyunsaturated Fat: 0.54g
  • Carbohydrates: 96.21g
  • Fiber: 1.62g
  • Sugar: 65.47g
  • Protein: 11.42g
  • Cholesterol: 32.47mg
  • Sodium: 322.01mg
  • Calcium: 291.38mg
  • Potassium: 583.96mg
  • Iron: 1.27mg
  • Vitamin A: 100.91µg
  • Vitamin C: 23.71mg
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