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Mango Mochi Recipe

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★★★★★

4.7 from 88 reviews

Mango Mochi is a delightful Japanese-inspired dessert featuring a soft, chewy glutinous rice dough filled with sweet, juicy mango cubes. This recipe combines the tropical flavor of fresh mango with a tender mochi skin made from glutinous rice flour, sugar, and buttery milk, steamed and kneaded into the perfect stretchy texture. Ideal for a refreshing snack or dessert, these mochi can be enjoyed fresh and are sure to please fruit and mochi lovers alike.

Ingredients

Scale

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

Instructions

  1. 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 toasted flour will be used later to dust the mochi to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine 3/4 cup glutinous rice flour with 3 tablespoons of cornstarch. Stir well until thoroughly mixed to form the base of your mochi dough.
  3. Prepare Mango Mixture: Place 1/2 cup of mango, 1/2 cup sugar, and 1/3 cup plus 1 tablespoon of milk into a blender. Blend until completely smooth. Pour the mango mixture over the dry ingredients and stir until you achieve a yogurt-like consistency.
  4. Microwave the Mochi Dough: 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 to allow steam to escape. Microwave on high for 3 minutes, then test doneness by inserting a toothpick through a hole. If it comes out dry, the dough is ready; if not, microwave in 30-second increments until done.
  5. Incorporate Butter: Remove the hot mochi dough from the microwave and add 2 tablespoons of unsalted butter. Let the butter melt into the dough. When it is cool enough to handle, knead the dough thoroughly until the butter is fully incorporated and the dough is elastic and able to stretch up to 30cm.
  6. Shape and Fill Mochi: Dust a clean surface generously with the toasted glutinous rice flour. Turn the mochi dough out 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. Flatten each piece further, place a few mango cubes in the center, then carefully gather and pinch the edges to seal each mochi around the mango filling.
  7. Serve: Enjoy your Mango Mochi fresh for the best chewy texture and sweet mango flavor. They can be served alongside tea or as a refreshing standalone dessert treat.

Notes

  • Toasting the flour is essential to prevent sticking when shaping the mochi.
  • Use ripe mangoes for the best natural sweetness and flavor.
  • Adjust microwave time slightly depending on your appliance power for optimal dough consistency.
  • Handle the dough gently during kneading to maintain the chewy texture.
  • Serve mochi fresh as they tend to harden over time.

Keywords: Mango mochi, glutinous rice dessert, Japanese sweets, mango recipe, chewy mochi, fruit-filled mochi

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