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Sauce
Begin by washing and soaking the glutenous rice overnight.
The next day, cook the soaked rice in a rice cooker along with coconut milk, sugar, and salt.
Once the rice is cooked, fluff it up and allow it to cool.
In a separate pan, heat coconut milk, sugar, salt, and cornstarch together until the mixture thickens.
Slice the mangoes into thin pieces.
Soak the rice paper in warm water until it becomes pliable.
To assemble the rolls, place some mango slices in the center of the rice paper, add a portion of the cooled rice, and then wrap it up like a pillow.
Serve the rolls with the thickened coconut sauce and enjoy.