During my first trip to Thailand in June 2006, I became absolutely crazy about every kind of Thai food and have since even bought the many ingredients necessary to prepare it at home. Mango and sticky rice is the quintessential Thai sweet, meant to be eaten between meals, though, and not necessarily as a dessert. I’ve used it as a model for this tart filling, but I’m using quicker cooling Thai jasmine rice, a fragrant variety of long-grain rice easily available in Asian stores. I’ve also lightened it a little without sacrificing any of the essential flavor of the original. Please note that the coconut cream referred to here is a thicker variety of unsweetened coconut milk, available in Asian grocery stores, not the sweetened kind used for making cocktails. Coconut cream differs from coconut milk in that it is skimmed off the first mixing of ground fresh coconut and water and has a higher fat content. Coconut milk comes from the second moistening of the coconut with more water.