Easy Mango Mochi Recipe

Mango mochi is a popular dessert in Japan, and is also becoming increasingly popular in other parts of the world. It is a refreshing and delicious treat that is perfect for any occasion.

Image showing the Mango Mochi

Ingredients of Mango mochi

  • 1 large ripe mango
  • 43 g (1/3 cup) mochiko or glutinous rice flour
  • 26 g (2 tbsp) granulated sugar
  • 80 ml (1/3 cup) water
  • 43 g (1/3 cup) mochiko or glutinous rice flour, toasted, for dusting

Instructions

  1. Peel and pit the mango. Cut the flesh into small pieces.
  2. In a medium bowl, whisk together the mochiko flour, granulated sugar, and water until smooth.
  3. Cover the bowl with a microwave-safe plate and microwave on high for 1 minute. Stir with a wet spatula and microwave for another minute. Repeat until the mixture is translucent and sticky, about 3 minutes total.
  4. Lightly dust a work surface with toasted mochiko flour. Transfer the cooked mochi dough to the work surface and dust the top with more toasted mochiko flour.
  5. Knead the mochi dough for a few minutes until it is smooth and elastic.
  6. Divide the mochi dough into 6 equal pieces.
  7. Flatten each piece of mochi dough into a disc. Place a mango piece in the center of each disc.
  8. Gather the edges of the mochi dough around the mango piece and pinch to seal.
  9. Dust the mochi balls with more toasted mochiko flour.
  10. Serve immediately and enjoy!

Tips

  • To toast the mochiko flour, spread it out in a thin layer on a baking sheet and bake at 350 degrees Fahrenheit for 5-7 minutes, or until it is lightly golden.
  • If the mochi dough is too sticky to work with, dust your hands and work surface with more toasted mochiko flour.
  • If you don’t have a microwave, you can cook the mochi dough in a steamer. Fill a pot with water and bring it to a boil. Place the mochi dough in a steamer basket and place the basket over the boiling water. Steam the mochi dough for 10-12 minutes, or until it is translucent and sticky.
  • Mango mochi can be stored in an airtight container in the refrigerator for up to 2 days.

Variations

  • For mango cream mochi, simply fill the mochi balls with a mixture of mashed mango and whipped cream.
  • For mango ice cream mochi, fill the mochi balls with a scoop of mango ice cream.
  • You can also add other fruits to the mochi filling, such as strawberries, raspberries, or blueberries.
  • To make flavored mochi dough, add a few drops of food coloring or a teaspoon of matcha powder to the mochiko flour mixture before cooking.

Mango mochi recipes offer a delightful fusion of Japanese tradition and tropical flair. With its chewy texture and sweet mango goodness, this treat is perfect for satisfying your dessert cravings.

Whether you’re making the basic version or exploring creative variations, mango mochi is sure to become a favorite in your household.

Easy Mango Mochi Recipe

In this article we will talk about the Easy Mango Mochi Recipe.

Recipe Yield: 8

Preparation Time: 30 Minutes

Cooking Time: 15 Minutes

Total Time: 45 Minutes

Recipe Ingredients:

  • • 1 large ripe mango • 43 g (1/3 cup) mochiko or glutinous rice flour • 26 g (2 tbsp) granulated sugar • 80 ml (1/3 cup) water • 43 g (1/3 cup) mochiko or glutinous rice flour, toasted, for dusting

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