Name: Mango Mochi Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 40g (1/2 cup) glutinous rice flour, toasted; 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; 150g fresh or frozen mango, cut into cubes

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Introduction

Mango Mochi is a delightful, chewy dessert combining the sweet tropical flavor of mango with soft glutinous rice dough. This recipe makes a perfect treat to enjoy fresh, whether as a snack or a charming finish to any meal.

Three small yellow round sweets are placed in white paper cups with ridged edges, each sweet topped with a light dusting of white powder and a small green leaf. The sweets have a smooth, slightly shiny texture and sit on a light wood surface that is changed to a white marbled texture. There is soft natural light casting gentle shadows, and a few light beige dried fluffy plants lie next to them on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

40g (1/2 cup) glutinous rice flour, toasted (for dusting)
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
150g fresh or frozen mango, cut into cubes (for filling)

Instructions

Step 1: In a small pan over low heat, toast 1/2 cup of glutinous rice flour for 15 minutes, stirring constantly until it gives off a popcorn-like aroma. Remove from heat and let cool. This toasted flour is used to dust the mochi.

Step 2: In a large bowl, mix 3/4 cup glutinous rice flour with 3 tablespoons cornstarch until well combined.
Step 3: Place 1/2 cup mango, 1/2 cup sugar, and 1/3 cup plus 1 tablespoon milk into a blender. Blend until smooth, then pour the mixture over the flour and cornstarch. Stir until the batter reaches a yogurt-like consistency.
Step 4: Transfer the mixture to a microwave-safe container and cover with plastic wrap. Poke around 20 small air holes in the wrap using a toothpick.

Step 5: Microwave on high for 3 minutes. Test doneness by inserting a toothpick into the dough through one of the holes; if it comes out dry, the dough is ready. If not, microwave for another 30 seconds and test again.
Step 6: Remove the container from the microwave. Add 2 tablespoons of unsalted butter to the hot dough and allow it to melt. Once cool enough to handle, knead the dough until the butter is fully incorporated and the dough becomes elastic and stretchy, able to stretch up to 30cm.
Step 7: Dust a clean surface generously with the toasted glutinous rice flour. Turn the mochi dough onto the surface and sprinkle more toasted flour on top. Roll the dough into a rough square shape and divide it into 8 equal pieces.

Step 8: Flatten each piece and place a few mango cubes in the center. Carefully gather the edges around the filling, sealing it completely to form mochi balls.
Step 9: Serve the Mango Mochi fresh for the best texture. They pair wonderfully with tea or can be enjoyed as a sweet standalone treat.

Tips & Variations

Use ripe, sweet mangoes for the best flavor, or substitute with other fruits like strawberries or kiwi for variation.

Lightly dust your hands with toasted flour when shaping mochi to prevent sticking.
For a creamier filling, add a small dollop of sweetened cream cheese with the mango cubes.

Storage

Store any leftover mochi in an airtight container at room temperature for up to 1 day to retain softness. For longer storage, refrigerate for up to 2 days but note the texture may firm up. Reheat gently by steaming or microwaving briefly with a damp paper towel to soften before serving.

How to Serve

A close-up image shows a woman's hands gently pulling apart a soft, round pastry dusted with white powdered sugar. Inside, there is a smooth, bright yellow filling with a glossy texture, slightly dripping as the pastry breaks open. The pastry outer layer is light beige and fluffy, with a powdered sugar coating that adds a delicate, powdery texture. The background features several whole pastries in white paper liners, each topped with a small green decoration. The scene is set on a light wooden table with a small round wooden board in the center dusted with powdered sugar, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mango for the filling?

Yes, frozen mango works well. Just thaw and drain any excess liquid before using to avoid soggy mochi.

What if I don’t have a microwave?

You can steam the mochi dough mixture for about 15 minutes until cooked through instead of microwaving. Be sure to stir halfway through steaming for even cooking.