Mango Mochi Recipe – Japanese Special
Mango Mochi is a delightful fusion of Japanese tradition and tropical flavor, featuring soft, chewy glutinous rice dough wrapped around a luscious mango filling—either fresh diced mango or smooth mango purée. With its unique texture and vibrant taste, this Japanese dessert is easy to make at home and shines as a refreshing summer snack or fun addition to any dessert spread.
- Prep Time15 min
- Cook Time30 min
- Perform Time10 min
- Total Time55 min
For the Mochi:
- 1 cup glutinous rice flour (also called sweet rice flour)
- 1/4 cup sugar
- 1/2 cup water
- Cornstarch or potato starch (for dusting)
For the Filling:
- 1 ripe mango (peeled and diced) or 1/2 cup mango puree
- Optional: 1-2 teaspoons of sugar (if the mango is not sweet enough)
Prepare the Filling:
If using fresh mango, dice it into small pieces. If using puree, blend the mango until smooth.
If it’s not sweet enough, mix in sugar to taste. Set aside.
Make the Mochi Dough:
In a microwave-safe bowl, combine the glutinous rice flour and sugar
Gradually add the water while stirring until smooth.
Cover the bowl with plastic wrap and microwave on high for about 1 minute.
Stir, then microwave for another minute. Repeat until the dough is cooked through and slightly translucent (about 3-4 minutes total).
Cool the Dough:
Let the mochi dough cool for a few minutes until it’s manageable.
Dust your hands and a clean surface with cornstarch to prevent sticking.
Shape the Mochi:
Divide the dough into small pieces (about 1.5 inches in diameter).
Flatten each piece into a disc.
Place a small spoonful of the mango filling in the center of each disc.
Carefully fold the edges over the filling and pinch to seal it.
Roll it into a ball or shape it as desired.
Dust and Serve:
Dust each finished mochi with more cornstarch to prevent sticking.
Serve immediately or refrigerate for a few hours for a firmer texture.
Recipe Notes:
Choose ripe, sweet mangoes for best flavor—varieties like Ataulfo or Haden work particularly well.
Dust your hands and work surface with cornstarch or potato starch to prevent dough from sticking.
If the mochi dough is too sticky, handle it with extra starch added sparingly.
Roll the dough into small discs, wrap filling carefully, and pinch edges tightly to seal.
For best texture, serve immediately; refrigerate for a firmer bite or freeze for longer storage.
Serve mochi dusted with kinako (roasted soybean flour) or with a drizzle of sweetened condensed milk for extra flavor.
