Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Mango Mochi Recipe (Fruit, Cream or Ice Cream Filling) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 10 reviews

This Mango Mochi recipe transforms soft, chewy glutinous rice dough into delightful bite-sized treats filled with fresh mango cubes or creamy mango ice cream. Perfectly sweet and refreshing, these mochi are steamed using a microwave, then pounded and shaped to achieve that iconic chewy texture. Ideal as a fruity dessert or snack that combines traditional Japanese mochi with tropical mango flavors.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Mochi Dough

  • 130 g glutinous rice flour
  • 120 ml mango juice (or 120 ml water)
  • 4 tbsp sugar (optional)

Filling

  • ½ cup mango, cubed
  • 2 scoops mango ice cream (use ½ scoop per mochi)

Instructions

  1. Mix the Ingredients: In a microwave-safe bowl, combine the glutinous rice flour with mango juice. If using water instead of juice, add the sugar to the water first. Mix the ingredients well until you get a thick, smooth batter similar to pancake batter.
  2. Cook the Mochi Batter: Loosely cover the bowl with cling film. Microwave the mixture for 1 minute at 600 W. Remove and stir with a spatula, then microwave for another 1 minute. If the dough isn’t fully cooked (checking for a semi-translucent, sticky texture), microwave it further in 30-second intervals until done.
  3. Pound the Mochi Dough: Using a pestle, pound the hot dough for 1 to 2 minutes until you hear popping sounds, indicating the right chewy consistency.
  4. Prepare the Dough for Filling: Sprinkle glutinous rice flour onto a flat surface and transfer the warm dough onto it. Dust the top with more flour and knead gently for 1-2 minutes until smooth. Roll the dough into a log and cut it into 6 pieces if using small mango cubes or 4 pieces if using bigger ice cream scoops.
  5. Flatten Each Mochi Piece: Dust your hands and work surface lightly with flour. Take each piece and flatten it to about the size of your palm, spreading evenly using your hands.
  6. Add Filling: Place a small amount of cubed mango or half a scoop of mango ice cream in the center of the flattened dough.
  7. Seal the Mochi: Gently pull the edges of the dough around the filling to enclose it, pinching the top to seal. Dust with starch to seal and shape into a smooth round ball. Use a brush to remove excess starch from the surface.
  8. Repeat and Serve: Repeat the flattening, filling, and sealing process for all pieces. Serve immediately for best texture, especially when using ice cream filling.

Notes

  • Use glutinous rice flour specifically, as normal rice flour cannot replicate the chewy texture.
  • Adjust sugar in the dough according to sweetness preference or depending on sweetness of mango juice.
  • If using mango ice cream as filling, serve mochi immediately to prevent melting.
  • Dusting with starch prevents the mochi dough from sticking to your hands and work surface during shaping.
  • The pounding step is essential for developing the signature chewy texture of mochi.
  • For a vegan option, use mango juice and cubed mango filling only, avoid ice cream.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Microwaving
  • Cuisine: Japanese

Find it online: https://dishiary.com/mango-mochi-recipe-fruit-cream-or-ice-cream-filling-recipe/