Whenever I’m at a Thai restaurant and see mango sticky rice on the menu, I will absolutely order it. I doesn’t matter how full I am from eating Khao Soi or Phat See Ew, I will make room. It’s one of my favorite restaurant desserts. The first time I had the dish homemade, my Thai friend from pastry school showed me how.
Can’t think of a better way to celebrate the new season of Bridgerton (see my review) than having an afternoon tea party worthy of the ton. All the details for my table are below!
Mango pudding is my go-to dessert when I have dim sum in Chinatown. It’s something I’ve eaten since childhood. When the push cart comes around to my table, I always peer inside to search for the dessert, hoping it’s in a heart mold because that’s the traditional shape and my favorite. For Chinese banquets, it’s served in a large format, often shaped like a fish, a symbol of wealth, luck and prosperity. The server will place the dish on the table and then pour evaporated milk on top. I always ask for extra, because I like the pudding drowning in it. Typically the pudding is made from a mix which I don’t mind; I will still order it, but I wanted to create a recipe from scratch.
This no-bake ice cream tart is my take on the amazing PB&J ice cream pie that was served at San Francisco’s Tartine Manufactory when it first opened in 2016. I posted it once and again and another time just in ice cream form. My love for Concord grapes came from eating this particular dessert. Sadly, a year or two later, they stopped making the pie. I still have such a fond food memory of it, so I decided to make my own and I’m quite pleased with how it turned out.
