Mango Mochi Recipe
Mango Mochi is a soft, chewy Japanese rice cake filled with sweet, juicy mango. This tropical twist on a classic treat blends the delicate texture of mochi with the refreshing taste of ripe mango. It’s easy to make and perfect for a light, satisfying dessert.
Ingredients
- 1 cup glutinous rice flour sweet rice flour
- ¼ cup sugar
- ¾ cup water
- ½ cup cornstarch or potato starch for dusting
- 1 ripe mango Ataulfo mango recommended
- ½ cup coconut milk optional, for extra flavor
Instructions
Prepare the Mango Filling:
- Peel and dice the mango into small cubes. If you prefer a smoother filling, blend the mango into a puree and chill it.
Make the Mochi Dough:
- In a microwave-safe bowl, mix the glutinous rice flour, sugar, and water until smooth.
- Microwave on high for 1 minute, stir, then microwave for another 30-60 seconds until the dough becomes sticky and slightly translucent.
Dust and Knead:
- Lightly dust a clean surface with cornstarch or potato starch to prevent sticking.
- Transfer the hot dough onto the surface and let it cool slightly. Knead gently until it’s smooth.
Shape the Mochi:
- Divide the dough into small portions and flatten each into a thin disc.
- Place a spoonful of mango puree or a small mango cube in the center.
- Carefully pinch the edges together to seal and form a smooth, round ball.
Chill and Serve:
- Refrigerate the mochi for about 1 hour to firm up.
- Dust off excess starch before serving. Enjoy fresh!
Notes
- Mango Selection: Ataulfo mangoes are best due to their creamy, non-fibrous texture.
- Storage: Best eaten fresh but can be stored in an airtight container in the fridge for up to 2 days.
- Vegan-Friendly: Naturally vegan and gluten-free.
- Serving Suggestion: Pair with green tea or iced mango tea for a perfect balance of flavors.