The launch pad for this recipe is the fabulous Thai dessert “Sticky Rice and Mango.”

Tart Pan

Preheat oven 190c/375f

• 3 mangos- peeled , pitted and sliced in half lengthwise
• 1 egg
• 1/3 cup coconut milk
• 1/4 cup cream
• 1/2 teaspoon vanilla
• pinch sea salt
• 3 tablespoons almond powder
• 3 tablespoons sugar
• Pats of butter
• sugar to sprinkle

pie shell- homemade or pre made

Prepare pie crust and press in pan. Perforate the bottom in a few places with a fork . Place Pie shell in refrigerator while peeling and preparing mangos.

Peel and halve the mangos. Line the mangos cut side down in the pie shell and score the top of each one twice with a knife .

Sprinkle each mango with sugar and top each one with a pat of butter.

Bake for 25 minutes or until crust is brown and fruit juice has evaporated.

While fruit is baking prepare

 CUSTARD

 beat together

• 1 egg
• 1/3 cup coconut milk
• 1 /4 cup cream
• ½ teaspoon vanilla
• pinch sea salt
• 3 tablespoons almond powder
• 3 drops coconut extract
• 3 tablespoons sugar

pull rack partially out of oven and

Carefully pour custard  “around “ cooked fruit.(to make a pretty tart avoid pouring custard directly onto the  tops of the fruit itself.) 

Bake for an additional 25 minutes.