Mango Mochi is a delightful Japanese dessert made from glutinous rice flour (mochi flour) and filled with sweet mango puree. These chewy, soft treats are perfect for a refreshing dessert or snack!
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Ingredients
For the Mochi:
- 1 cup glutinous rice flour (also known as mochiko)
- 1/4 cup granulated sugar
- 3/4 cup water
- Cornstarch (for dusting)
For the Mango Filling:
- 1 ripe mango (peeled and diced)
- 2 tablespoons granulated sugar (adjust to taste)
- 1 teaspoon lemon juice (optional, for brightness)
Timing
Making Mango Mochi takes about 15 minutes for preparation and 30 minutes for chilling.
Instructions
Step 1: Prepare the Mango Filling
- Blend Mango: In a blender or food processor, combine the diced mango, sugar, and lemon juice (if using). Blend until smooth.
- Chill Filling: Pour the mango puree into a shallow dish and freeze for about 20-30 minutes, or until firm.
Step 2: Make the Mochi
- Mix Ingredients: In a microwave-safe bowl, combine the glutinous rice flour and granulated sugar. Gradually add the water, stirring until smooth.
- Microwave Mixture: Cover the bowl with plastic wrap and microwave on high for 1 minute. Stir, then microwave for another 1 minute. Stir again, and then microwave for a final 30 seconds. The mixture should become sticky and slightly translucent.
Step 3: Shape the Mochi
- Dust Surface: Dust a clean surface with cornstarch to prevent sticking.
- Roll Out Mochi: Transfer the mochi mixture onto the dusted surface. Allow it to cool slightly, then dust your hands with cornstarch and divide the mochi into small portions (about 1.5 inches in diameter).
- Flatten and Fill: Take a portion of mochi and flatten it in your hand. Place a small scoop of the frozen mango filling in the center and fold the mochi over the filling, pinching to seal.
- Shape: Roll the filled mochi gently into a ball, ensuring the filling is completely enclosed.
Step 4: Serve
- Chill: Place the finished mango mochi on a plate dusted with cornstarch and refrigerate for about 10 minutes to firm up.
- Enjoy: Serve chilled and enjoy your delicious mango mochi!
Nutritional Information
Here’s a quick overview of the nutritional content of Mango Mochi (per piece, based on 12 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 70 |
| Protein | 1g |
| Fat | 0g |
| Carbohydrates | 16g |
| Fiber | 1g |
| Sugar | 5g |
Tips for Customization
- Filling Variations: Substitute mango with other fruits like strawberry, matcha, or red bean paste.
- Flavor Enhancements: Add a splash of coconut milk to the mochi mixture for a tropical twist.
- Serving Suggestions: Dust with powdered sugar or serve with a drizzle of chocolate sauce for an extra treat.
Conclusion
Mango Mochi is a delightful and refreshing dessert that showcases the sweet flavor of mango in a chewy, soft coating. This recipe is perfect for enjoying on a warm day or as a unique treat for gatherings. Enjoy this delightful recipe!
Mango Mochi Recipe
Ingredients
- For the Mochi:
- • 1 cup glutinous rice flour (mochiko)
- • 1/4 cup granulated sugar
- • 3/4 cup water
- • Cornstarch (for dusting)
- For the Mango Filling:
- • 1 ripe mango (peeled and diced)
- • 2 tablespoons granulated sugar (adjust to taste)
- • 1 teaspoon lemon juice (optional)
Instructions
Step 1: Prepare the Mango Filling
1. In a blender or food processor, combine the diced mango, sugar, and lemon juice (if using). Blend until smooth.
2. Pour the mango puree into a shallow dish and freeze for about 20-30 minutes, or until firm.
Step 2: Make the Mochi
1. In a microwave-safe bowl, combine the glutinous rice flour and granulated sugar. Gradually add the water, stirring until smooth.
2. Cover the bowl with plastic wrap and microwave on high for 1 minute. Stir, then microwave for another 1 minute. Stir again, and then microwave for a final 30 seconds. The mixture should become sticky and slightly translucent.
Step 3: Shape the Mochi
1. Dust a clean surface with cornstarch to prevent sticking.
2. Transfer the mochi mixture onto the dusted surface. Allow it to cool slightly, then dust your hands with cornstarch and divide the mochi into small portions (about 1.5 inches in diameter).
3. Take a portion of mochi and flatten it in your hand. Place a small scoop of the frozen mango filling in the center and fold the mochi over the filling, pinching to seal.
4. Roll the filled mochi gently into a ball, ensuring the filling is completely enclosed.
Step 4: Serve
1. Place the finished mango mochi on a plate dusted with cornstarch and refrigerate for about 10 minutes to firm up.
2. Serve chilled and enjoy your mango mochi.
