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Smartphone photo of a Mango Mochi sliced in half to reveal a large, vibrant, juicy cube of fresh orange mango.

Mango Mochi: The Ultimate Soft and Chewy Tropical Dessert Recipe

This Mango Mochi features a soft, pale yellow elastic dough wrapped around a vibrant, juicy cube of fresh mango. Dusted with fine cornstarch, it's the perfect handheld tropical treat for any dessert lover.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 mochi balls
Course: Desserts, Snack
Cuisine: Asian Fusion, Japanese
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup glutinous rice flour (125g) Mochiko or Shiratamako preferred
  • 1/4 cup granulated sugar (50g)
  • 3/4 cup mango juice or puree (180ml) Strained for smoothness
  • 1 tbsp neutral vegetable oil (15ml) Such as canola or grapeseed
  • 1 drop pale yellow food coloring Optional, for visual depth
  • 1/2 cup cornstarch (60g) For dusting and handling
  • 2 large fresh ripe mangoes Cut into 1-inch cubes

Equipment

  • 1 Steamer Basket Bamboo or metal steamer.
  • 1 Heat-proof glass bowl For mixing and steaming the dough.
  • 1 Silicone Spatula Essential for handling sticky dough.

Method
 

Prepare the Filling
  1. Peel and cut the mangoes into 1-inch (2.5cm) cubes. Pat dry with paper towels to ensure a clean seal.
Make the Dough
  1. Whisk glutinous rice flour, sugar, mango juice, oil, and food coloring in a heat-proof bowl until smooth.
  2. Cover with vented plastic wrap and steam for 15-20 minutes until the dough is matte and elastic.
Assembly
  1. Turn dough onto a cornstarch-dusted surface. Fold and knead until smooth and easy to handle.
  2. Divide dough into 8 pieces. Flatten each, place a mango cube in the center, and pinch to seal into a ball.

Notes

Ensure mangoes are fully ripe but firm enough to hold their shape.
Work with the dough while it is still warm for maximum elasticity.