Mango Mochi
This easy mango mochi recipe combines creamy ripe mango puree with a stretchy, chewy dough, creating a delightful and approachable dessert perfect for any occasion.
Ingredients
Filling
- 2 pieces ripe mangoes, pureed Use ripe mangoes for the best flavor.
Dough
- 1 cup glutinous rice flour Not regular rice flour; it gives mochi its chewy texture.
- 1/4 cup sugar Adjust sugar based on mango sweetness.
- 1/2 cup water Add in small increments if the dough feels too dry.
- as needed tablespoon cornstarch For dusting to prevent sticking.
Instructions
Preparation
- Peel and chop the mangoes, then pulse in a blender until smooth.
- In a mixing bowl, whisk together glutinous rice flour and sugar. Add water and stir until smooth.
- Pour the mixture into a microwave-safe dish and cover with plastic wrap. Microwave on high for 2-3 minutes, stirring halfway through.
- Let the dough cool slightly, then dust a clean surface with cornstarch and knead until pliable.
Assembling Mochi
- Divide the dough into small balls and flatten each into a disc.
- Place a teaspoon of mango puree in the center of each disc and fold the edges to seal.
- Dust each mochi in cornstarch to prevent sticking, then serve immediately or refrigerate.
Notes
Use ripe mangoes for the best flavor. Don’t skip the cornstarch for dusting to avoid sticking.
Nutrition
Serving: 1gCalories: 70kcalCarbohydrates: 15gProtein: 1gFiber: 1gSugar: 8g
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