Desserts 🤖 AI Generated

Mango Sticky Rice Tart | Thai-French Fusion

Creamy coconut sticky rice meets buttery French pastry in this stunning Thai-inspired tart. Golden mango ribbons crown silky coconut cream—all while cutting 40% of calories through smart swaps that preserve every drop of tropical indulgence.

25m

Prep Time

35m

Cook Time

Servings

348

Calories

14g

Protein

🛒 Ingredients

✓ 1/2 cup sweet sticky rice (glutinous rice), uncooked
✓ 3/4 cup light coconut milk
✓ 3 tbsp coconut sugar or palm sugar
✓ 1/4 tsp sea salt
✓ 3 sheets phyllo pastry (14g each)
✓ 1 tsp coconut oil, melted
✓ 1 tbsp cornstarch (for dusting phyllo)
✓ 3/4 cup Greek yogurt (non-fat or 2%)
✓ 2 tbsp light coconut milk
✓ 1 tbsp coconut extract
✓ 1 tsp honey
✓ 1 ripe Alphonso or Ataulfo mango, peeled and sliced
✓ 1 tbsp sesame seeds (for garnish)
✓ 1/4 tsp ground cardamom (optional, authentic touch)

👨‍🍳 Instructions

1. Cook sticky rice perfectly: Rinse sticky rice under cold water 3 times until water runs clear. In a small saucepan, combine rice with 3/4 cup water. Bring to boil, then reduce heat to low, cover, and simmer 15 minutes until water is absorbed. Remove from heat, let stand 5 minutes covered.

2. Prepare coconut syrup: While rice cooks, combine light coconut milk, coconut sugar, and salt in a small pot over medium heat. Stir gently until sugar dissolves (2 minutes). Do not boil. Pour over cooked rice and stir gently to coat. Let cool to room temperature (about 10 minutes).

3. Build phyllo shells: Preheat oven to 375°F (190°C). Brush 1 sheet phyllo with half the melted coconut oil, dust lightly with cornstarch. Layer 2nd sheet, brush, dust. Top with 3rd sheet and final brush of oil. Cut into 2 equal rectangles. Press each into a small tart pan or ramekin, creating a shell. Bake 8–10 minutes until golden and crisp.

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4. Make yogurt-coconut cream: While shells bake, whisk together Greek yogurt, light coconut milk, coconut extract, and honey in a bowl until smooth and cloud-like. Taste and adjust sweetness if needed. Fold in cardamom if using for warmth and complexity.

5. Cool phyllo shells: Remove baked phyllo from oven and allow to cool on a wire rack for 5 minutes. Gently remove from pans (they should release easily) and place on serving plates.

6. Layer and assemble: Spoon half the cooled sticky rice into the base of each phyllo shell. Top with half the yogurt-coconut cream, spreading gently. Arrange mango slices in an overlapping pattern on top. Sprinkle with sesame seeds and a whisper of cardamom.

7. Chill and serve: Refrigerate for 10 minutes before serving to allow flavors to meld and textures to set. Serve cold or at room temperature—both are sublime.

📊 Nutrition per Serving

Calories348 kcal

Protein14g

Carbohydrates60g

Fat9g

🏷️ Tags

#Thai mango sticky rice dessert low-calorie#French phyllo tart Greek yogurt#coconut milk light version healthy

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