Print

Easy Mango Mochi Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 4 reviews

Easy Mango Mochi is a delightful Asian-inspired dessert featuring a chewy, mango-flavored glutinous rice dough wrapped around fresh mango chunks. This recipe uses simple ingredients and can be quickly prepared using a microwave or steamed for a traditional texture. The mochi is dusted with cornstarch to prevent sticking and is best enjoyed fresh for optimal chewiness, garnished optionally with mint for a refreshing touch.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Microwaving
  • Cuisine: Asian
  • Diet: Vegetarian

Ingredients

Mochi Dough

  • 5 oz mango puree (from 1 large fresh ripe mango, about 1/2 cup)
  • 1.5 to 2 tbsp sugar
  • 2 tbsp water
  • Pinch of salt
  • 3.5 oz glutinous rice flour (sweet rice flour or mochiko flour, about 1 cup), plus more if needed
  • Corn starch or corn flour for dusting

Filling and Garnish

  • 1 fresh ripe mango, cut into large chunks for filling
  • Mint leaves (optional, for topping)

Instructions

  1. Prepare the mango puree: Peel and slice the large ripe mango. Use a checkered pattern on each mango cheek to scoop out flesh with a spoon, then mash with a potato masher until no large chunks remain.
  2. Mix the mochi dough ingredients: In a large microwave-safe bowl, combine the mango puree, sugar, pinch of salt, and water. Stir well. Add in the glutinous rice flour and mix until fully combined with no visible dry flour. Cover with a microwave-safe cover.
  3. Cook the mochi dough in microwave: Microwave the mixture for 1 minute, then carefully stir. Cover and microwave for another 1 minute, then stir again. Microwave a final 1 minute until the mixture becomes thick, stretchy, and slightly translucent with no creaminess remaining.
  4. Check dough consistency: The mochi dough should be thick, very stretchy, and bouncy. If still wet, refer to notes for adjustments.
  5. Transfer and cool the mochi dough: Lightly dust a plate or bowl with corn starch and transfer the hot mochi dough onto it. Cover and refrigerate for 30 minutes to continue thickening and make it easier to handle.
  6. Prepare mango filling: Cut the fresh mango into 6-8 large chunks per side. Refrigerate or freeze if you want firmer filling; otherwise, keep chilled.
  7. Shape the mochi: Dust a flat surface and your hands with corn starch to prevent sticking. Place the chilled mochi dough on the surface and dust the top as well. Flatten the dough to about 0.5 inch (1.25 cm) thickness. Divide into 8 equal pieces.
  8. Wrap the mango chunks: Take one piece of mochi dough, flatten and stretch it thinner on the edges. Place a chunk of mango in the center, then bring edges together, pinching to seal well. Flatten the base gently and place on a cornstarch-dusted plate or surface.
  9. Repeat and garnish: Repeat the wrapping with remaining dough and mango chunks. Optionally garnish with mint leaves.
  10. Serve: Enjoy the mochi fresh the day it is made for optimal chewiness. Refrigeration is not recommended as it will dry out the mochi.
  11. Alternative steaming method: If no microwave is available, steam the mochi dough for 15 minutes using a bamboo steamer lined with parchment paper over simmering water, ensuring water doesn’t touch the dough. After steaming, proceed with cooling and shaping.
  12. Reheating leftover mochi: To soften hardened mochi, place mochi in a heatproof dish, splash a few drops of water, cover, and microwave 10-20 seconds until soft and bouncy. Avoid overheating to prevent loss of shape. Let stand covered for 30 seconds after microwaving to allow steam to soften the mochi further.

Notes

  • If the mochi dough is too wet or sticky after microwaving, add a little more glutinous rice flour and microwave briefly to achieve the correct consistency.
  • Corn starch is essential to prevent sticking during shaping and serving.
  • Mochi is best consumed fresh; refrigeration dries it out and compromises texture.
  • If you do not have a microwave, steaming is a great alternative to cook the mochi dough.
  • Use ripe, sweet mangoes for best flavor and natural sweetness, adjust sugar to taste depending on mango sweetness.

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