Desserts 🤖 AI Generated

Mango Sticky Rice Croissant – 40% Lighter

Crispy laminated croissant meets silky coconut cream and ripe mango in this Thai-inspired pastry. Our Fat Switch swaps heavy cream and butter for Greek yogurt and phyllo layers, cutting 230 calories while keeping every bite indulgent and authentic.

25m

Prep Time

28m

Cook Time

Servings

348

Calories

22g

Protein

🛒 Ingredients

✓ 4 phyllo pastry sheets (40g total)
✓ 1 tsp melted coconut oil (for brushing)
✓ 1 ripe mango (320g), peeled and sliced
✓ 1/4 cup jasmine rice (50g)
✓ 1/4 cup light coconut milk (60ml)
✓ 2 tbsp coconut nectar
✓ 1/8 tsp sea salt
✓ 1/4 tsp vanilla extract
✓ 3/4 cup plain Greek yogurt (180g)
✓ 2 tbsp light coconut milk (30ml)
✓ 1 tbsp low-fat evaporated milk
✓ 1/2 tsp lime zest
✓ Pinch of turmeric (optional, for color)

👨‍🍳 Instructions

1. Cook Sticky Rice Base: Rinse jasmine rice under cold water. In a small saucepan, combine rice with 1/2 cup water. Bring to boil, then reduce heat to low, cover, and simmer for 12 minutes until tender. Remove from heat.

2. Infuse Coconut Sweetness: While rice cooks, warm the 1/4 cup light coconut milk with coconut nectar and salt in a small pot (do not boil). Once rice is done, fold in the warm coconut mixture and vanilla extract. Let sit covered for 5 minutes to absorb.

3. Prepare Phyllo Croissant Shells: Preheat oven to 400°F (200°C). Lay one phyllo sheet on parchment paper. Lightly brush with melted coconut oil. Layer remaining 3 sheets, brushing each with oil. Cut into two 4×6 inch rectangles using a sharp knife.

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4. Shape and Bake: Gently fold each phyllo rectangle in half lengthwise to create a croissant-like envelope. Place seam-side down on a parchment-lined baking sheet. Bake for 12–14 minutes until golden and crispy (watch closely—phyllo browns quickly).

5. Blend Yogurt Cream: While pastry bakes, whisk together Greek yogurt, 2 tbsp light coconut milk, evaporated milk, lime zest, and turmeric (if using) until smooth and silky. Do not overmix. Set aside.

6. Arrange Components: Remove phyllo shells from oven and cool for 2 minutes. Gently open each shell. Divide the sticky rice between the two phyllo bases, spooning it into the center of each shell.

7. Layer Mango and Cream: Fan mango slices over the sticky rice in each shell. Dollop 2–3 tablespoons of yogurt cream over the mango, allowing it to drape naturally.

8. Garnish and Serve: Drizzle any remaining yogurt cream around the plate. Garnish with a light sprinkle of toasted sesame seeds and a mint leaf if available. Serve immediately while phyllo is still warm and crispy.

📊 Nutrition per Serving

Calories348 kcal

Protein22g

Carbohydrates51g

Fat8g

🏷️ Tags

#Thai mango sticky rice dessert#lightweight croissant recipe#high-protein dessert Greek yogurt

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