This recipe for Mango Cream Mochi is a delicious sweet frozen treat with a taste of the tropics. It features a chewy glutinous rice skin and an aromatic, creamy mango filling.
What is mochi?
Mochi is a Japanese treat made with glutinous rice flour.
It has a sticky, chewy texture and can be unfilled (like my Matcha Brochi) or filled (Matcha Red Bean Mochi).
What is mango?
Mango is a tropical fruit with a large stone that is ranges in colour from pale yellow, orange to green.
The flesh is generally sweet and acidic, with a variety of textures that include fibrous to pulpy, depending on the type.
Why this recipe works
This recipe is easy and straightforward to make, with my tips below.
The mochi skin consists of only 3 ingredients.
It's a fun way to enjoy glutinous rice flour, which is also used in Peanut Tang Yuan, Matcha Red Bean Mochi and Matcha Brochi.
You can easily change up the filling with different fruit, such as durian.
It's naturally gluten-free.
Special equipment you'll need
To help with the mochi skin's stickiness, I highly suggest using these tools:
- silicone mat: as your work surface
- silicone spatula(s)
- plastic or silicone spherical mold tray: (optional) to shape the mochi into spherical rounds; I used one about 2" in diameter
Ingredients you'll need
You'll need the following ingredients:
For the mango cream filling
- heavy whipping cream: at least 36% milkfat (MF)
- granulated sugar: adds a touch of sweetness; if you use freeze-dried fruit is sweet enough, you can omit
- freeze-dried mango: ground into a powder; it's very concentrated in flavour so a little bit goes a long way; alternatively, you can use fresh mango chunks mixed into the cream
- vanilla extract: optional, using an alcohol-based vanilla extract keeps the filling soft and creamy while frozen
For the mochi skin:
- mochiko/glutinous rice flour: is different than rice flour, and is also known as sweet rice flour, which is made from short-grain rice and produces a sticky, chewy texture; you can find it in Asian grocery stores
- granulated sugar: adds a touch of sweetness to the skin
Options for dusting/coating the mochi skin
You can use any of the following to dust the mochi skin:
- cooked glutinous rice flour (koh fun): is different than raw glutinous rice flour, has a slightly beige colour and a nutty toasted aroma; you can find it in specialty Asian grocery stores but it can be difficult to find, or make it yourself. It's used primarily for Snowskin Mooncakes and other mochi treats.
- cooked cornstarch flour: similar to cooked glutinous rice flour above, it's cornstarch that has been toasted in a dry pan
- roasted soybean flour (kinako): is finely milled soybean flour that has been toasted, used in Japanese and Korean treats such as Injeolmi Cream Buns
- fine coconut flakes: simply dried flaked unsweetened coconut; used in Coconut Cream Buns and Coconut Buns (Chinese Cocktail Buns) 雞尾包
How to make it
Make the mango cream filling
In a clean spice grinder, grind the freeze-dried mango into a powder. Set aside.
Whisk together the whipping cream, granulated sugar and vanilla extract (if using) until almost stiff peaks.
Dump the mango powder into the whipped cream and fold it in with a spatula until incorporated.
Divide into 4 equal portions using a small ice cream scoop.
Place each scoop into a plastic spherical mold tray (optional, if you want your mochi to be completely round) or place onto a parchment lined baking sheet.
Pop the filling into the freezer to harden for at least 2 hours.
Make the mochi skin
Place mochiko flour, water and sugar into a shallow microwave-safe bowl. Give the mixture a stir.
Cover with a plate and microwave on high power in 1-minute intervals for 2-3 minutes, stopping to stir after each minute.
After 2-3 minutes, the mochi dough will be translucent and cooked through.
Divide the mochi dough into 4 equal portions. Let it cool for a minute or two.
Using a silicone mat as the work surface, sprinkle a dusting of cooked glutinous rice flour (koh fun) or cooked cornstarch on it.
Place 1 portion of mochi dough onto the silicone mat, and flatten it out into a round circle with a silicone spatula. You may use your fingertips to help stretch out the mochi dough.
Once the mochi skin is no longer too warm to the touch, place a frozen mango filling in the centre of the dough. Quickly gather up the edges and pinch to seal.
Dust with cooked glutinous rice flour (koh fun) or cooked cornstarch and place it seam side down into the plastic spherical mold tray (or onto a muffin liner).
Repeat with the remainder.
Pop the mochi back into the spherical mold (or place onto a baking tray) and place into the freezer for 15 minutes to firm up.
How to store
How to serve
You can enjoy the Mango Cream Mochi once it's been firmed up, after about 15 minutes in the freezer. The skin will still be soft and squishy.
Otherwise, leave the mochi in the freezer and remove it about 15 minutes prior to serving so the mochi skin has time to soften slightly.
Troubleshooting & expert tips
The mochi skin is hard from the freezer.
Yes, as with tapioca pearls, chilling or freezing the mochi will leave the skin slightly hard. Leave it at room temperature for 15-20 minutes and the dough will soften up.
Commercially-made daifuku and mochi may contain additives to keep it soft.
The mochi won't seal.
It's important to not get any moisture or cream (from the filling) on the edges of the mochi dough, or it will be hard to seal.
Tip: keep some paper towel nearby so you can keep your fingers clean when pinching the dough.
Can I use fresh mango for the filling?
For this recipe, you can also use fresh mango chunk (patted dry) instead of the cream.
Alternatively, you could mix fresh cut mango with the cream, making sure that the mango isn't overly wet, or use mango ice cream.
Can I use a different fruit for the filling?
You can also use any freeze-dried fruit that you like such as durian, or even another fresh fruit, such as in my Strawberry Red Bean Mochi.
Other recipes you may like
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Mango Cream Mochi
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Mango cream filling:
- 20 g freeze-dried mango ground into powder
- 60 ml heavy whipping cream
- 10 g granulated sugar or to your taste
- ½ teaspoon vanilla extract optional
- 90 g mochiko (glutinous rice flour)
- 120 ml water
- 15 g granulated sugar
- 15 g cornstarch or cooked glutinous rice flour (koh fun) for coating
Fresh mango option:
- 1 fresh mango peeled and cut in half, pit removed
Make the mango cream filling:
- In a clean spice grinder, grind the freeze-dried mango into a powder. Set aside.
- Whisk together the whipping cream, granulated sugar and vanilla extract (if using) until almost stiff peaks.
- Dump the mango powder into the whipped cream and fold it in with a spatula until incorporated.
- Divide into 4 equal portions using a small ice cream scoop.
- Place each scoop into a plastic spherical mold tray (optional, if you want your mochi to be completely round) or place onto a parchment lined baking sheet.
- Pop the filling into the freezer to harden for at least 2 hours.
Make the mochi dough skin:
- Place mochiko flour, water and sugar into a shallow microwave-safe bowl. Give the mixture a stir.
- Cover with a plate and microwave on high power in 1-minute intervals for 2-3 minutes, stopping to stir after each minute.
- After 2-3 minutes, the mochi dough will be translucent and cooked through.
- Use a stiff wooden paddle to pound beat the mochi/vigorously mix the mochi for 1-2 minutes, until it cools slightly.
- Using a silicone mat as the work surface, sprinkle a dusting of cornstarch or cooked glutinous rice flour (koh fun) on it.
- Divide the mochi dough into 4 equal portions.
- Place 1 portion of mochi dough onto the silicone mat, and flatten it out into a round circle with a silicone spatula or rolling pin. You can also use your fingertips to help stretch out the dough. If it's too sticky, you can use a little water or cornstarch to assist with the stickiness.
- Once the mochi skin is no longer too warm to the touch, place a frozen mango cream filling in the centre of the dough. Quickly gather up the edges and pinch to seal.
- Dust with cornstarch or glutinous rice flour (koh fun) and place it seam side down into the plastic spherical mold tray (or onto a muffin liner).
- Repeat with the remainder.
- Pop the mochi back into the spherical mold (or place onto a baking tray) and place into the freezer for 15 minutes to firm up before serving.
For fresh mango mochi:
- Peel and cut 1 mango in half.
- Make the full amount of mochi dough according to the recipe above.
- Dust your work surface with cornstarch or koh fun. Use a rolling pin to flatten the dough evenly.
- Wrap 1 half of the mango in the mochi dough and pinch to seal the seams.
- Repeat with the other half.
- The entire mochi dough will be enough to cover 1 ataulfo mango (2 halves).
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Raymund | angsarap.net
Honestly, do you own a restaurant because if you do, I will be your first customer
Must be heaven!
David @ Spiced
I've had mochi before, but I've definitely never tried making them at home. I'm intrigued! And then the mango cream filling here? That's perfect!
Kim | Give it Some Thyme
Oh so loving this mango cream wrapped in adorable buns. They look and sound like the most refreshing treat!
Oh your cakes always look so fabulous Michelle. These are making me drool! 🙂
Heidi | The Frugal Girls
This is one treat I simply could not resist. Your mango cream filling is so heavenly!
So incredible! Love mango!
Ben | Havocinthekitchen
I've had mochi only once or twice before, and they definitely weren't homemade. These look and sound delightful, especially with my favourite mango 🙂
I love Mochi Ice cream! I had chestnut mochi ice cream once in Hong Kong, and it was so delicious! These mango cream mochi certainly taste great! Michelle, these mochi are so well made!
What a fun and yummy tropical dessert. Makes me feel like I'm on vacation!
We made this mochi after dinner last night and my kids loved it! The flavor was incredible and we will definitely be making again soon!
Thanks so much for the feedback, Jessica! Glad your family enjoyed them!
When you prepare these, how long can they be stored in the freezer? I want to make a large batch for a family gathering, but definitely want to make at least a few days in advance. Would it be a good option to make ahead and store in the freezer for desserts later in the month at home as well?
Hi Laura, yes you can absolutely store the finished mochi in the freezer for at least 1 month. After the mochi has frozen, wrap each mochi up in plastic to prevent freezer burn. It would be a dessert great option for a family gathering! Hope that helps.
This was such a unique and unexpected treat! So easy and delicious; definitely my new favorite way to enjoy mango!
Yay, glad you liked it Sara! 🙂
I love mochi balls, and this recipe is a new favorite! I just couldn't get enough of the tropical flavor the mango added. This will be a frequent summer dessert for us!
Thanks for your comment, Amanda! They are perfect for summer 🙂
These mochi look and sound heavenly! Love the Mango cream filling! Yum!