Mango Sticky Rice Tart Recipe: Tropical Sweetness in a Flaky Crust

This tropical fusion dessert combines traditional Thai flavors with modern baking precision. The result is a dessert that’s both nostalgic and innovative.

At its heart is a flaky crust filled with coconut-infused sticky rice, topped with ripe mango slices. The contrast between the buttery pastry and creamy filling creates a perfect balance of textures.

The sticky rice is cooked with coconut milk and a touch of sugar, creating a rich, custard-like layer that pairs beautifully with the sweet mango.

Baking the tart ensures a golden crust that holds its shape while maintaining that essential flaky texture. Serve chilled for the best experience.

Ingredients for Mango Sticky Rice Tart

A few pantry staples and fresh mango create this layered tropical dessert with flaky pastry.

The crust demands cold butter for that essential flaky texture. Land O’Lakes or Kerrygold unsalted are reliable—cut into small cubes and chill before use. For sticky rice, look for Thai brands like Elephant at Asian markets. The coconut milk must be full-fat; Thai Kitchen or Chaokoh deliver consistent richness. Avoid light versions—they’ll make your filling watery and thin.

No palm sugar? Brown sugar at equal measure works fine, though it adds a deeper molasses note. Substitute any ripe mango variety, but Ataulfo (champagne mango) offers the sweetest, creamiest texture. If you’re missing vanilla extract, vanilla bean paste adds beautiful flecks. The cornstarch can be swapped with tapioca starch at the same ratio, but don’t skip the thickener entirely.

The tart keeps 3 days refrigerated in an airtight container. For best texture, assemble the day of serving—bake the crust ahead, but add the filling and mango just before chilling. Freezing isn’t recommended; the rice layer separates when thawed.

Step-by-Step Instructions for Mango Sticky Rice Tart

Master the technique for creating this tropical dessert with a perfectly flaky crust.

Step 1: Prepare the Tart Crust

In a food processor, pulse the 2 cups All-Purpose Flour, 0.25 tsp Salt, and 2 tbsp Granulated Sugar until combined. Add the 0.75 cup Unsalted Butter (cold and cubed) and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces visible. This texture ensures a flaky crust.

With the processor running, drizzle in the 4 tbsp Ice Water 1 tbsp at a time until the dough just comes together. It should hold when pressed but not be sticky. Transfer to a lightly floured surface, shape into a disk, wrap in plastic, and chill for 1 hour.

Step 2: Cook the Sticky Rice Filling

Rinse the 1 cup Sticky Rice thoroughly until the water runs clear. Combine with 1.5 cups Coconut Milk, 0.25 cup Palm Sugar, and 1 pinch Pinch of Salt in a saucepan. Bring to a gentle simmer over medium heat, then reduce to low heat and cook covered for 15-20 minutes until the rice is tender and the liquid is mostly absorbed.

Stir in the 1 tsp Vanilla Extract and 1 tsp Cornstarch mixed with 1 tbsp of the cooking liquid. Cook for an additional 2-3 minutes until thickened to a pudding-like consistency. Remove from heat and let cool slightly.

Step 3: Prepare the Mango Layer

Peel and slice the 2 whole Ripe Mango into thin, even slices. Arrange them attractively on a plate. The mango should be ripe but firm enough to hold its shape when sliced. Set aside while you assemble the tart.

Step 4: Assemble and Blind Bake the Crust

On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Transfer to a 9-inch tart pan with a removable bottom, pressing it into the edges. Trim any excess dough. Prick the bottom all over with a fork to prevent air pockets.

Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake at 375°F for 15 minutes. Remove the weights and parchment, then bake for another 8-10 minutes until the crust is light golden brown.

Step 5: Fill and Chill the Tart

Spread the cooked sticky rice mixture evenly into the pre-baked crust. Arrange the mango slices on top in a circular pattern, pressing lightly to adhere. Refrigerate for at least 2 hours (or up to 4 hours) to allow the filling to set completely.

The tart is ready when the filling is firm and the crust maintains its crispness. Serve chilled for the best texture contrast between the creamy filling, juicy mango, and flaky crust.

Best Sauces and Condiments for This mango sticky rice tart

Sweet Chili Drizzle

I love pairing this dessert with a Thai sweet chili sauce drizzle—its tangy, slightly spicy kick cuts through the coconut’s richness. Mix 2 tbsp Mae Ploy with 1 tsp lime juice for a bright, balanced contrast. Drizzle lightly before serving. ✨

Coconut Whipped Cream

Top your slice with coconut whipped cream for an extra tropical touch. Chill a can of full-fat coconut milk overnight, scoop out the solid cream, and whip with 1 tbsp powdered sugar until fluffy. It adds a creamy texture that complements the filling perfectly.

Toasted Coconut Flakes

Sprinkle toasted coconut flakes over the tart for added crunch. Toast ¼ cup unsweetened flakes in a dry pan over medium heat for 2-3 minutes until golden. The nutty aroma enhances the coconut flavor in the filling.

Honey-Lime Syrup

Combine 3 tbsp honey with 1 tbsp lime zest and 1 tsp lime juice for a zesty syrup. Brush it lightly over the mango slices before serving. This adds a fresh, citrusy note that brightens every bite. 💛

Mango Coulis

Blend 1 ripe mango with 1 tbsp sugar and 1 tsp lemon juice until smooth. Strain for a silky coulis to drizzle around the plate. It amplifies the mango flavor while adding visual elegance.

Vanilla Ice Cream

Serve a scoop of vanilla bean ice cream alongside for a hot-and-cold contrast. The creamy, cold ice cream pairs beautifully with the warm, flaky crust. I prefer Häagen-Dazs for its rich, authentic vanilla flavor.

Frequently Asked Questions