Even though I’m head over heels in love with Thai food, as an American with an American-sized sweet tooth, Thai desserts don’t cut it for me.
And my Thai hubby feels the same about American desserts. He usually wrinkles his nose in disgust after one bite and says, “It’s so sweet! It’s too chocolatey! It will make me fat if I eat dessert!”
But when I eat Thai desserts, I usually say, “Too super sweet! How is this dessert?! Where is the chocolate?”
In Thailand, most Thais don’t eat dessert after dinner like Americans do, or if they do it’s usually a plate of glistening watermelon, pineapple, or whatever fruit is in season, which is delicious, but hard for me to call that dessert.
Other Thai desserts they indulge in are super sweet, cold coconut soups with bananas, or shaved ice with sweet syrups and squishy candy. Not a huge fan.
Then when Thai cafes try to make American desserts like cake, brownies or cookies, it’s just not the same. The cakes are usually beautifully decorated, but once you take a bite the beauty disappears beneath frosting that tastes like a stick of butter.
But the one Thai dessert that redeems all Thai desserts for me is Mango Sticky Rice.
I love how the perfectly ripe, soft, sweet mango, over the sticky rice with warm coconut cream just melts in my mouth.
The thing about mango sticky rice is it’s all about the mango. It has to be ripe, but not too ripe, and fresh. Since mangos are not really in season for us in Texas right now, I haven’t made mango sticky rice lately.
But there is another dish I created that highlights Thai and American dessert flavors and is perfect for the winter: Mini Mango Cobblers with Coconut Cream Sauce.
The one type of American desserts that my Thai hubby takes more than two bites of are those with fruit in them. I decided to give an Individual Raspberry Cobbler recipe I found a Thai twist by using mango instead and drizzling a coconut cream sauce on top that is used in mango sticky rice.
The results? My Thai hubby at an entire one!! And my American friends adored it. I hope you enjoy it too!Print
Mini Mango Cobblers with Coconut Cream are a Thai-twist on cobbler and mango sticky rice!
- 2 c. flour
- 2 tsp. baking powder
- 1 tsp. salt
- 2 c. sugar
- 2 c. milk
- 2 sticks of butter, melted
- 1 tsp. vanilla
- 2 c. mango, diced (fresh or frozen)
- Extra sugar to sprinkle on top
Coconut Cream Sauce
- 1 c. coconut milk
- 1/4 c. sugar
- 1 tsp. salt
- 1 tsp. tapioca starch or corn starch
- 2 tsp. water
- Preheat oven to 350 degrees.
- Wisk flour, baking powder, salt and sugar in large bowl.
- Add mango, milk, melted butter and vanilla. Stir until just combined.
- Pour batter into mini muffin tins, or regular sized muffin tins, and place in the oven. I like to use one mini muffin tin, and one regular-sized one.
- Bake for 40-45 minutes until golden brown and crisp around edges.
- Invert tins onto a cooling rack, and sprinkle sugar on top of cobblers. Depending on your muffin tin, some cobbler might stick in the tins. That’s ok because I think a cobbler should be rustic looking. Just scrape it out and place it on top of your mini cobbler.
- While the cobblers are baking, or whenever you want, you can make the coconut cream sauce.
- Add the coconut milk, sugar and salt to a small saucepan on medium-low heat. Stir to combine.
- Cook it for a few minutes to let the sugar dissolve.
- Combine cornstarch with water in a small bowl, and stir until the lumps are gone.
- Add into coconut mixture.
- Stir until it starts to thicken, which usually takes around 3 minutes or so. Once it’s thickened, turn off the heat.
- Drizzle warm coconut cream on top of your mini mango cobblers and enjoy!
- Category: Dessert
- Cuisine: Thai
Keywords: thai dessert, mango, mango dessert, mango cobbler, cobbler