Mango Mochi Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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
Find it online: https://www.cheftara.com/mango-mochi-recipe/
