Mango Mochi Recipe

Introduction

Mango mochi is a delightful treat that combines the chewy texture of glutinous rice dough with a sweet, fruity mango filling. This refreshing dessert is perfect for warm days or whenever you crave a bite-sized tropical indulgence.

Ingredients

• 1 cup glutinous rice flour (mochiko)
• 1/4 cup granulated sugar
• 3/4 cup water
• Cornstarch (for dusting)
• 1 ripe mango (peeled and diced)
• 2 tablespoons granulated sugar (adjust to taste)
• 1 teaspoon lemon juice (optional)

Instructions

1. Step 1: Prepare the mango filling by blending the diced mango, sugar, and lemon juice (if using) until smooth. Pour the puree into a shallow dish and freeze for 20-30 minutes until firm.
2. Step 2: In a microwave-safe bowl, mix the glutinous rice flour and sugar. Gradually add water while stirring to form a smooth mixture. Cover with plastic wrap and microwave on high for 1 minute. Stir, microwave another minute, stir again, then microwave for a final 30 seconds until sticky and slightly translucent.
3. Step 3: Dust a clean surface with cornstarch. Transfer the mochi mixture onto it and let cool slightly. Dust your hands with cornstarch and divide the mochi into small portions about 1.5 inches in diameter.
4. Step 4: Flatten each mochi portion in your hand, place a small scoop of the frozen mango filling in the center, fold the mochi over it, and pinch to seal. Roll gently into a ball, ensuring the filling is enclosed.
5. Step 5: Place the finished mango mochi on a plate dusted with cornstarch and refrigerate for about 10 minutes to firm up. Serve chilled and enjoy.

Tips & Variations

• Adjust the sugar in the mango filling to suit your preferred sweetness level.
• Try substituting mango with other fruits like strawberries or kiwi for different flavors.
• Work quickly when shaping mochi to prevent the dough from drying out.

Storage

Store mango mochi in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh but can be gently warmed in the microwave for a few seconds before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mango instead of fresh?

Yes, frozen mango works well for the filling. Just thaw it slightly before blending.

What is cornstarch used for in this recipe?

Cornstarch prevents the sticky mochi dough from sticking to your hands and surfaces during shaping.

Mango Mochi Recipe

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★★★★★

4.6 from 98 reviews

• Author: Matteo
• Total Time: 45 minutes
• Yield: 8–10 pieces 1x
• Diet: Vegetarian

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Description

This Mango Mochi Recipe features chewy, sweet mochi filled with a smooth and refreshing frozen mango puree. Combining traditional glutinous rice flour dough with a fruity mango center, this no-bake dessert is perfect for a light, tropical treat that’s both delightful and easy to make at home using the microwave.

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Ingredients

Scale 1x2x3x

For the Mochi:

• 1 cup glutinous rice flour (mochiko)
• 1/4 cup granulated sugar
• 3/4 cup water
• Cornstarch (for dusting)

For the Mango Filling:

• 1 ripe mango (peeled and diced)
• 2 tablespoons granulated sugar (adjust to taste)
• 1 teaspoon lemon juice (optional)

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Instructions

1. Prepare the Mango Filling: In a blender or food processor, combine the diced mango, sugar, and optional lemon juice. Blend until smooth to create a mango puree. Pour this puree into a shallow dish and freeze for 20-30 minutes until firm but scoopable.
2. Make the Mochi: In a microwave-safe bowl, mix the glutinous rice flour and granulated sugar together. Gradually add the water, stirring until you achieve a smooth batter. Cover with plastic wrap and microwave on high for 1 minute. Stir the mixture, then microwave again for another 1 minute. Stir once more and microwave for a final 30 seconds. The mixture should become sticky, slightly translucent, and elastic.
3. Shape the Mochi: Dust a clean surface generously with cornstarch to prevent sticking. Transfer the hot mochi mixture onto this surface and let it cool slightly. Dust your hands with cornstarch, then divide the mochi dough into small portions about 1.5 inches in diameter. Flatten each portion in your hand, place a small scoop of the frozen mango filling in the center, and fold the mochi over the filling, pinching the edges to seal completely. Gently roll the filled mochi into smooth balls, ensuring they are fully enclosed.
4. Serve: Arrange the mango mochi on a plate dusted with cornstarch. Refrigerate for about 10 minutes to allow them to firm up slightly. Serve chilled and enjoy the soft, chewy, and fruity mango mochi treats.

Notes

• You can adjust the sugar in the mango filling to suit your preferred sweetness.
• Use fresh, ripe mangoes for the best flavor and texture.
• Keep the mochi covered or dusted with cornstarch to prevent it from sticking to surfaces or hands.
• If the mochi becomes too sticky while shaping, refrigerate for a few minutes to make it easier to handle.
• Consume mango mochi within 1-2 days for optimal freshness.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Microwaving
• Cuisine: Japanese

Keywords: Mango mochi, mochi recipe, mango dessert, glutinous rice flour dessert, Japanese sweets, microwave mochi