1.Heat the pan, melt butter then add mango flesh cook until
wilted. Cooled and set aside.
2.Place sticky rice on spring roll sheet then add mango, wrap
tightly then brush with egg wash. Bake in the oven at 150
degrees C. about 5-10 minutes. Sprinkle with icing sugar
3.Make the raspberry sauce by simmer frozen raspberry and
sugar in the sauce pan over medium-low heat. Then pass
through a sieve.