It’s hard not to fall in love with mango mochi, a not too sweet treat that wraps juicy mango in a soft, chewy rice dough. This cute dessert is surprisingly simple to make and is perfect for mango lovers. Easy to make and even easier to love, mango mochi will be your new favourite way to enjoy fresh or frozen mangoes.

Tip #1

Optimal Mango Flavor: Use ripe mangoes for the filling and puree to ensure the mochi has a vibrant and sweet tropical flavor. If mangoes aren't in season, a high-quality canned mango puree can be a good substitute.

Tip #2

Microwave Monitoring: Keep a close eye on your mochi dough while microwaving. Checking the dough frequently prevents overcooking, which can make the mochi tough and chewy instead of soft and pliable.

Tip #3

Consistent Thickness: When rolling out the mochi dough, aim for an even thickness to ensure uniform cooking and texture. This also helps in wrapping the mango filling more neatly, creating perfect mochi balls.

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Mango Mochi

Preparation Time: 30 minutes | Cooking time: 5 minutes

Yield: 8 mochi

Ingredients

Kneading:

40g (1/2 cup) glutinous rice flour, toasted

Mochi Dough:

94g (3/4 cup) glutinous rice flour
30g (3 tbsp) cornstarch
90g (1/2 cup) mango
40g (1/2 cup) sugar
90g (1/3 cup + 1 tbsp) milk
30g (2 tbsp) unsalted butter

Filling:

150g fresh or frozen mango, cut into cubes

Preparation

Toast the Flour:
- In a small pan over low heat, toast 1/2 cup of glutinous rice flour for 15 minutes, stirring constantly until it emits a popcorn-like aroma. Let it cool; this will be used later to dust the mochi and prevent sticking.
Mix Dry Ingredients:
- In a large bowl, combine 3/4 cup glutinous rice flour with 3 tbsp cornstarch until thoroughly mixed.
Prepare Mango Mixture:
- Place 1/2 cup mango, 1/2 cup sugar, and 1/3 cup + 1 tbsp milk into a blender. Blend until smooth. Pour this mango mixture over the flour and cornstarch, stirring until it achieves a yogurt-like consistency.
Microwave the Mochi Dough:
- Transfer the mixture to a microwave-safe container and cover with plastic wrap. Poke about 20 air holes in the wrap using a toothpick.
- Microwave on high for 3 minutes. Check the doneness by inserting a toothpick into the dough through one of the holes. If the toothpick comes out dry, the dough is ready; if not, microwave for an additional 30 seconds and check again.
Incorporate Butter:
- Remove from microwave, add 2 tbsp of butter, and let it melt into the hot mochi dough. Once cool enough to handle, knead the dough until the butter is fully incorporated and the dough is elastic enough to stretch up to 30cm.
Shape and Fill Mochi:
- Dust a clean surface with some of the toasted glutinous rice flour. Turn the mochi dough out onto the surface and sprinkle more flour on top. Roll out into a rough square and divide into 8 equal pieces.
- Flatten each piece further, place a few mango cubes in the center of each, and carefully gather the edges to seal the mochi, enclosing the mango filling.
Serve:
- Enjoy your Mango Mochi fresh for the best texture, optionally paired with tea or as a standalone sweet treat.