Mango Mochi Recipe

Introduction

Mango mochi is a delightful Japanese-inspired treat combining chewy glutinous rice dough with a sweet and refreshing mango filling. This recipe is perfect for home cooks looking to create a unique dessert that’s both fruity and satisfyingly soft.

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

Tips & Variations

• Use slightly underripe mangoes for a tangier filling, or add a pinch of chili powder for a subtle kick.
• If you don’t have a microwave, steam the mochi dough for 15 minutes, stirring halfway through.
• Dust with potato starch as an alternative to cornstarch for a smoother finish.

Storage

Store mango mochi in an airtight container in the refrigerator for up to 2 days. Mochi is best enjoyed fresh but can be gently reheated in the microwave for a few seconds to soften before serving.

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. Thaw it completely before blending to achieve a smooth filling.

How do I prevent the mochi from sticking?

Generously dust your surface, hands, and mochi portions with cornstarch to prevent sticking throughout the shaping process.

Mango Mochi Recipe

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★★★★★

4.7 from 114 reviews

This Mango Mochi recipe features chewy, tender mochi dough filled with a sweet and refreshing mango puree. Combining glutinous rice flour with a smooth homemade mango filling, this dessert is a delightful treat that’s easy to prepare using a microwave for the mochi and freezer to set the mango puree. Perfectly bite-sized and dusted with cornstarch to prevent sticking, these mango mochi balls offer a tropical twist on a traditional Japanese favorite.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 3 minutes
• Total Time: 45 minutes
• Yield: 8–10 mochi balls 1x
• Category: Dessert
• Method: Microwaving
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

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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)

Instructions

1. Prepare the Mango Filling: In a blender or food processor, combine the diced mango, sugar, and lemon juice (if using). Blend until smooth. Pour the mango puree into a shallow dish and freeze for about 20-30 minutes, or until firm enough to scoop.
2. Make the Mochi: In a microwave-safe bowl, mix the glutinous rice flour and granulated sugar. Gradually add water, stirring until the mixture is smooth with no lumps. Cover the bowl with plastic wrap and microwave on high for 1 minute. Stir the mixture, then microwave again for 1 minute. Stir once more, then microwave for a final 30 seconds. The mochi dough will become sticky and slightly translucent when done.
3. Shape the Mochi: Dust a clean work surface generously with cornstarch to prevent sticking. Transfer the mochi dough onto the surface and let it cool slightly. Dust your hands with cornstarch and divide the mochi into small portions roughly 1.5 inches in diameter. Flatten each portion in your palm, place a small scoop of the frozen mango filling in the center, and carefully fold the mochi dough over the filling. Pinch to seal completely. Roll gently into a ball shape making sure the filling is enclosed.
4. Serve: Place the finished mango mochi balls on a plate dusted with cornstarch. Refrigerate them for about 10 minutes to firm up before serving. Enjoy chilled for a refreshing, chewy dessert experience.

Notes

• Ensure the mango filling is firm enough before shaping, so it doesn’t leak out of the mochi.
• Dusting your hands and work surface generously with cornstarch helps prevent the sticky mochi from adhering to surfaces.
• Adjust the sugar in the mango filling based on the sweetness of your mango for best flavor balance.
• Store leftover mochi in an airtight container refrigerated, and consume within 1-2 days for optimum freshness.
• This recipe uses the microwave method for quick mochi preparation, but mochi can also be steamed if preferred.

Keywords: Mango mochi, Japanese dessert, glutinous rice flour dessert, fruity mochi, easy mochi recipe, microwave mochi