Print

Easy Mango Mochi Recipe

Easy Mango Mochi Recipe
Print Recipe

★★★★★

5.1 from 5 reviews

This Easy Mango Mochi recipe combines the sweet, tropical flavor of fresh mango with the chewy, delicate texture of traditional Japanese mochi. Made with glutinous rice flour and mango puree, this delightful dessert is simple to prepare using just a microwave or a steamer. Serve the mochi filled with fresh mango chunks and optionally garnished with mint leaves for a refreshing treat perfect for any occasion.

Ingredients

Scale

Mochi Dough

  • 5 oz mango puree (from 1 large fresh ripe mango, approximately 1/2 cup)
  • 1.5 to 2 tbsp sugar
  • 2 tbsp water
  • Pinch of salt
  • 3.5 oz glutinous rice flour (1 cup), plus more as needed
  • Corn starch (for dusting)

Filling and Garnish

  • 1 fresh ripe mango (cut into chunks for filling)
  • Mint leaves (optional, for topping)

Instructions

  1. Prepare the Mango Puree: Peel and slice the mango, then cut a checkered pattern on each mango cheek and scoop out the flesh. Mash the mango flesh thoroughly with a potato masher until smooth, without large chunks.
  2. Mix Ingredients: In a large microwave-safe bowl, combine the mango puree, sugar, pinch of salt, and water. Stir well to dissolve the sugar. Add the glutinous rice flour and mix thoroughly until there are no dry flour spots left.
  3. Cook the Mochi Mixture: Cover the bowl with a microwave-safe lid. Microwave on high for 1 minute, then carefully stir the mixture. Cover and microwave for another minute, stir again. Cover and microwave for a final 1 minute until the mixture becomes thick, stretchy, and slightly translucent.
  4. Check Consistency: The mochi dough should be thick, stretchy, and bouncy. If too wet, add a small amount of glutinous rice flour and microwave briefly as needed.
  5. Cool Mochi Dough: Transfer the cooked mochi to a bowl or plate dusted with corn starch. Cover and refrigerate for 30 minutes to firm up the dough, making it easier to handle.
  6. Prepare Filling: While the mochi cools, cut the fresh mango into chunks approximately 6-8 pieces to be used as filling. Refrigerate or freeze if desired.
  7. Dust Work Surface: Generously dust a flat surface with corn starch to prevent sticking. Place the cooled mochi dough on the surface and dust the top with corn starch as well.
  8. Shape Mochi Wrappers: Dust your hands or a spatula with corn starch. Flatten the mochi dough into approx. 0.5-inch (1.25 cm) thick slab. Divide into 8 equal portions. Flatten each piece further by hand, making the edges thinner for easier sealing.
  9. Assemble Mochi: Place a piece of mochi dough in your palm. Add one mango chunk in the center. Gently pinch and fold the edges of the mochi to enclose the filling and seal tightly.
  10. Finish Mochi: Flip the sealed mochi and flatten its base gently. Place each finished mochi on a corn starch dusted tray or plate to prevent sticking. Optionally garnish with a mint leaf.
  11. Serving and Storage: Serve mochi fresh on the day they are made for best chewiness. If keeping leftovers, refrigerate but note they may dry out and become less chewy.
  12. Alternative Cooking Method: If you do not have a microwave, steam the mochi dough in a bamboo steamer lined with parchment paper for about 15 minutes until cooked and chewy.
  13. Reheating Mochi: To soften refrigerated or hardened mochi, place in a heatproof bowl with a few drops of water, cover, and microwave for 10-20 seconds until soft. Avoid overheating to prevent losing shape.

Notes

  • Sugar quantity can be adjusted depending on the sweetness of mango.
  • If the mochi dough is too sticky after microwaving, add a small amount of glutinous rice flour and microwave briefly again.
  • Generous dusting of corn starch prevents mochi from sticking to surfaces and hands.
  • Consume fresh for the best chewy texture; refrigerated mochi tends to dry out.
  • Steaming replaces microwave if preferred or if no microwave is available.
  • When reheating, do not over microwave to avoid making the mochi too soft and losing shape.

Nutrition

Keywords: mango mochi, easy mochi recipe, glutinous rice flour dessert, Japanese dessert, mango dessert, gluten free dessert

Find it online: https://thefoodrecipe.com/easy-mango-mochi-recipe/