Name: Mango Mochi Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Yield: 8
Cuisine: Japanese
Ingredients: 3⁄4 cup glutinous rice flour; ½ cup powdered sugar; 1⁄4 cup cornstarch; ½ cup milk; 1⁄3 cup coconut milk; 1 mango; 1 tbsp unsalted butter; coconut

Mango Mochi Recipe

Haven Vetter Modified: November 12, 2023

mango mochi sliced in half on a wooden plate

Photos of Mango Mochi Recipe

How To Make Mango Mochi

Make your desserts even more special with this mango mochi recipe. Indulge in the flavors of mango, sugar, milk, and coconut.

Prep: 10 mins

Resting Time: 30 mins

Cook: 10 mins

Total: 50 mins

Serves:

Ingredients

3⁄4 cup glutinous rice flour
½ cup powdered sugar
1⁄4 cup cornstarch
½ cup milk
1⁄3 cup coconut milk
1 mango, (use a ripe mango that’s sweet and not too firm)
1 tbsp unsalted butter, melted
coconut, shredded, for coating

Instructions

In a large mixing bowl, add glutinous rice flour, cornstarch, sugar, milk, coconut milk. Mix well and add melted butter.
Mix until everything is dissolved completely. It’s important to make sure the mixture is smooth without any lumps.
Transfer the mixture to a smaller bowl that can fit into your steamer.
Add a steaming rack to a large pot and add about 2 inches of water. Once boiling, place the bowl with the mixture into the pot.
Cover and steam for 10 minutes until the dough becomes slightly translucent.
Transfer the mochi dough to another plate, cover with plastic wrap, and let it cool to room temperature.
In the meantime, cut the mango into small square cubes, about 1/2 inch.
Wet your hands with water and take about 1 ½ tablespoon of dough. Form the dough into a ball and flatten it into a circular shape using your hands.
Place a piece of mango in the center. Pinch the four corners of the dough, and then pinch the remaining corners together.
Coat the mochi ball with shredded coconut. Chill the mango mochi balls in the refrigerator for at least 30 minutes before serving.

Recipe Notes

To test the doneness, poke the dough using a spatula or fork, if there’s no liquid in the middle, the dough is ready.
When transferring the mochi, use oven mitts or kitchen towel when removing the plate from the steamer as it’s very hot.

Nutrition

Sugar: 12g
:
Calcium: 161mg
Calories: 4132kcal
Carbohydrates: 772g
Cholesterol: 6mg
Fat: 90g
Fiber: 19g
Iron: 16mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 4g
Potassium: 1398mg
Protein: 49g
Saturated Fat: 73g
Sodium: 74mg
Trans Fat: 1g
Vitamin A: 348IU
Vitamin C: 13mg

Nutrition Disclaimer

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