Mango & Rice Tart

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Preparation info

  • Makes one 10- or 11 inch 25- or 28 cm ) tart, about


    • Difficulty


Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

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.


  • cups water
  • 1 cup Thai jasmine rice
  • ¾ cup sugar
  • cup water
  • cups Thai coconut cream
  • ¼ teaspoon salt
  • One 10- or 11-inch (25- or 28-cm) Press-In Cookie Dough crust, baked
  • 3 ripe medium mangoes, peeled, cut away from the seed, and neatly sliced


  1. Bring the water to a simmer in a heavy medium saucepan that has a tight-fitting lid. Add the rice and stir once. Reduce the heat to medium-low (not the lowest setting), and cover the pan. Let the rice cook for 20 minutes.
  2. While the rice is cooking, make a syrup from the sugar and water. Combine them in a small saucepan and set over low heat. Stir occasionally so that all the sugar dissolves. When the syrup comes to a boil, let it boil for 3 minutes, then scrape the syrup into a heat­proof bowl (if there are a few undissolved sugar crystals in the syrup it’s okay). Gently stir the coconut cream and salt into the hot syrup until smooth.
  3. Scrape the hot rice into the sweetened coconut cream and use a large rubber spatula to gently mix them together. At this point, the mixture is very liquid. Leave the rice in the bowl, uncovered, until it is completely cooled and has absorbed most of the coconut cream, about 3 hours. Cover the bowl and let it sit at a cool room temperature.
  4. When you are almost ready to serve the tart, scrape the coconut rice into the tart crust and spread it evenly with a small offset metal spatula. Arrange the mango slices over the rice in an overlapping concentric pattern, reserving a few of the smallest ones for the center of the tart.


This is an excellent dessert for a light meal— a composed salad such as a salad Niçoise would be perfect before it. Use a sharp, thin-bladed knife to cut the tart into wedges. In Thailand it would be common to serve some freshly made coconut cream, available everywhere, with the sticky rice with mango. An easy alternative here is some very lightly sweetened whipped cream made with 1 cup of cream and 1 tablespoon of sugar.