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
Scale
- 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