Introduction to Mango Sticky Rice Tarts
Have you ever craved a dessert that feels like a warm hug? Let me introduce you to Mango Sticky Rice Tarts! This delightful treat combines the sweetness of ripe mangoes with the creamy richness of coconut and the satisfying chew of sticky rice, all nestled in a crunchy tart shell. It’s perfect for impressing your loved ones or simply indulging yourself after a long day. Plus, it’s surprisingly easy to whip up, making it a fantastic choice for both novice and seasoned cooks alike. Trust me, once you try these tarts, they’ll become a staple in your dessert repertoire!
Why You’ll Love This Mango Sticky Rice Tarts
These Mango Sticky Rice Tarts are a dream come true for anyone who loves desserts that are both delicious and easy to make. They come together quickly, making them perfect for busy weeknights or last-minute gatherings. The combination of flavors is simply irresistible, with the sweet mango and creamy coconut dancing together in every bite. Plus, they look stunning on any table, sure to impress your guests!
Ingredients for Mango Sticky Rice Tarts
Gathering the right ingredients is key to creating these delightful Mango Sticky Rice Tarts. Here’s what you’ll need:
- Crushed digestive biscuits or graham crackers: These form the crunchy tart shell. You can use either, depending on your preference for sweetness and texture.
- Unsalted butter: This binds the crust together and adds richness. If you’re looking for a dairy-free option, coconut oil works well too.
- Sugar: A touch of sweetness for the crust. You can substitute with coconut sugar for a more caramel-like flavor.
- Glutinous rice (sticky rice): The star of the show! This rice gives the tarts their signature chewy texture. Make sure to use glutinous rice, as regular rice won’t yield the same results.
- Coconut milk: Adds creaminess and a tropical flavor. You can use light coconut milk if you want a lighter version.
- Salt: Just a pinch enhances the flavors. It balances the sweetness beautifully.
- Cornstarch: This thickens the coconut cream, giving it a luscious texture. If you’re avoiding cornstarch, arrowroot powder is a great alternative.
- Ripe mangoes: The pièce de résistance! Choose sweet, ripe mangoes for the best flavor. If mangoes aren’t in season, try using peaches or nectarines.
- Toasted sesame seeds or shredded coconut: These are optional garnishes that add a lovely crunch and visual appeal.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing!
How to Make Mango Sticky Rice Tarts
Step 1: Prepare the Tart Shells
Let’s kick things off by making the tart shells! In a mixing bowl, combine the crushed digestive biscuits or graham crackers with melted butter and sugar. Stir until the mixture resembles wet sand. Now, grab your tart pans and press the crumb mixture firmly into the bottom and up the sides. This creates a sturdy shell for our Mango Sticky Rice Tarts. Bake them in a preheated oven at 350°F (175°C) for about 8 to 10 minutes, or until they turn a lovely golden brown. Once done, let them cool completely before filling.
Step 2: Cook the Sticky Rice
Next up is the sticky rice, the heart of our tarts! Start by rinsing the glutinous rice under cold water several times until the water runs clear. This step is crucial for achieving that perfect chewy texture. After rinsing, soak the rice in water for at least 30 minutes. Then, steam the rice in a bamboo steamer or a heatproof dish for about 20 to 25 minutes, until it’s tender and sticky. The aroma will fill your kitchen, making it hard to resist! Once cooked, set it aside to cool slightly.
Step 3: Make the Coconut Cream
Now, let’s whip up the luscious coconut cream! In a small saucepan, combine coconut milk, sugar, and a pinch of salt over medium heat. Stir gently until the sugar dissolves, but be careful not to let it boil. Once dissolved, add the cornstarch slurry to the mixture, stirring continuously until it thickens slightly. This creamy concoction will be the perfect topping for our tarts. Remove it from the heat and let it cool for a few minutes. The rich coconut flavor will have you dreaming of tropical beaches!
Step 4: Assemble the Tarts
It’s time for the fun part—assembling our Mango Sticky Rice Tarts! Start by spooning a generous layer of the sticky rice into each cooled tart shell. Make sure to pack it in gently for a nice, even layer. Next, add a dollop of the thickened coconut cream on top of the rice, spreading it out evenly. Finally, arrange the beautiful mango slices on top, creating a stunning presentation. For an extra touch, sprinkle with toasted sesame seeds or shredded coconut. Your tarts are now ready to shine!
Tips for Success
- Rinse the sticky rice thoroughly to achieve that perfect chewy texture.
- Let the tart shells cool completely before filling to avoid sogginess.
- Use ripe mangoes for the best flavor; they should be sweet and fragrant.
- Don’t skip the cornstarch slurry; it’s key for a creamy coconut topping.
- Feel free to experiment with toppings like fresh mint or lime zest for added flavor!
Equipment Needed
- Tart pans: Use individual tart pans for perfect portions. If you don’t have them, a muffin tin works too!
- Mixing bowls: Essential for combining ingredients. Any size will do, just make sure they’re sturdy.
- Steamer: A bamboo steamer is ideal, but a heatproof dish over boiling water works just as well.
- Small saucepan: For making the coconut cream. A regular saucepan will work fine too!
Variations
- Fruit Variations: Swap out mangoes for other fruits like strawberries, kiwi, or even passion fruit for a different flavor profile.
- Vegan Option: Use coconut oil instead of butter and ensure your sugar is vegan-friendly for a completely plant-based treat.
- Nutty Twist: Add chopped nuts like almonds or cashews to the sticky rice for an extra crunch and flavor.
- Chocolate Drizzle: Drizzle melted dark chocolate over the assembled tarts for a decadent touch.
- Spiced Coconut Cream: Add a pinch of cinnamon or cardamom to the coconut cream for a warm, aromatic twist.
Serving Suggestions
- Pair your Mango Sticky Rice Tarts with a refreshing coconut water or a light herbal tea for a tropical vibe.
- Serve with a scoop of vanilla ice cream for an indulgent treat.
- Garnish with fresh mint leaves for a pop of color and added freshness.
- Arrange tarts on a colorful platter to enhance their visual appeal.
FAQs about Mango Sticky Rice Tarts
Can I make Mango Sticky Rice Tarts ahead of time?
Absolutely! You can prepare the tart shells and sticky rice a day in advance. Just assemble the tarts right before serving to keep the crust crispy and fresh. The coconut cream can also be made ahead and stored in the fridge.
What can I substitute for glutinous rice?
If you can’t find glutinous rice, you can use short-grain rice as a substitute. However, the texture won’t be quite the same. For a gluten-free option, try using quinoa or even a mix of rice and tapioca pearls for a unique twist!
How do I store leftover tarts?
Store any leftover Mango Sticky Rice Tarts in an airtight container in the fridge. They’re best enjoyed within a couple of days. Just be aware that the tart shells may soften over time, but the flavors will still be delicious!
Can I use frozen mangoes for this recipe?
Yes, frozen mangoes can work in a pinch! Just make sure to thaw and drain them well before using. Fresh mangoes will always give you the best flavor, but frozen can be a convenient alternative.
Are Mango Sticky Rice Tarts suitable for vegans?
Yes, they can be made vegan! Simply replace the butter with coconut oil and ensure that the sugar you use is vegan-friendly. This way, you can enjoy this delightful dessert without any animal products!
Final Thoughts
Making Mango Sticky Rice Tarts is more than just a cooking experience; it’s a journey filled with vibrant flavors and delightful textures. Each bite transports you to a sun-soaked beach, where the sweet mango and creamy coconut dance on your palate. I love how this recipe brings people together, whether it’s a family gathering or a cozy night in. Plus, the joy of creating something beautiful and delicious is truly rewarding. So, roll up your sleeves and dive into this tropical adventure. I promise, these tarts will leave you and your loved ones smiling from ear to ear!
Print
Mango Sticky Rice Tarts: A Sweet Delight to Try Today!
- Total Time: 1 hour 10 minutes
- Yield: 6 tarts 1x
- Diet: Vegetarian
Description
Mango Sticky Rice Tarts are a delightful dessert that combines the flavors of sweet mango, creamy coconut, and sticky rice in a crunchy tart shell.
Ingredients
- 1 ½ cups (180 g) crushed digestive biscuits or graham crackers
- ½ cup (115 g) unsalted butter, melted
- 2 tbsp sugar
- 1 cup (200 g) glutinous rice (sticky rice)
- 1 ½ cups (360 ml) coconut milk
- ½ cup (100 g) sugar
- ½ tsp salt
- ½ cup (120 ml) coconut milk
- 2 tsp cornstarch (mixed with 1 tbsp water to form a slurry)
- 1 tbsp sugar
- Pinch of salt
- 2 ripe mangoes, peeled and sliced
- Toasted sesame seeds or shredded coconut, for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Mix crushed biscuits with melted butter and sugar until crumbly.
- Press firmly into tart pans to form crusts.
- Bake for 8–10 minutes until lightly golden. Let cool completely.
- Rinse sticky rice several times until water runs clear.
- Steam rice for 20–25 minutes until tender.
- In a saucepan, heat coconut milk, sugar, and salt until dissolved (do not boil).
- Pour mixture over cooked rice, stir, and let sit 20 minutes to absorb.
- In a small saucepan, heat coconut milk, sugar, and salt.
- Stir in cornstarch slurry and cook until slightly thickened.
- Remove from heat and cool.
- Spoon a layer of sweet sticky rice into each tart shell.
- Top with a dollop of coconut cream.
- Arrange mango slices beautifully on top.
- Sprinkle with toasted sesame seeds or shredded coconut.
Notes
- Ensure the sticky rice is well rinsed for the best texture.
- Let the tart shells cool completely before filling to prevent sogginess.
- Use ripe mangoes for the best flavor and sweetness.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking and Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 tart
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
