Soak the glutinous rice in water for at least 4 hours, or ideally overnight, then steam for 20-25 minutes until tender and translucent.

Mix the cooked rice with warmed coconut milk, salt, and sugar until well combined and allow to cool.

Wash and peel the ripe mangoes, cutting them into thin strips.

Dip a rice paper sheet into warm water for 5-10 seconds until softened.

Place a spoonful of sticky rice and a few mango strips in the center of the rice paper, leaving space around the edges.

Fold the sides over the filling and roll tightly from the bottom.

Slice the rolls in half diagonally before serving on a platter.