Mango Cream Mochi

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
• water
• 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

How to store

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.

FAQs

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!

Print Recipe

5 from 12 votes

Mango Cream Mochi

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.

Prep Time10 minutes mins

Cook Time3 minutes mins

Cooling Time2 hours hrs

Total Time2 hours hrs 13 minutes mins

Course: Dessert, Snack

Cuisine: Asian, Chinese, Southeast Asian

Servings: 4

Calories: 177kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

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

Mochi dough:

• 90 g mochiko (glutinous rice flour)
• 120 ml water
• 15 g granulated sugar

For coating:

• 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

Cook ModePrevent your screen from going dark

Instructions

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.

Assemble:

• 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). 

Notes

For fresh fruit mango mochi, peel and cut 1 mango in half.

Make the full amount of mochi dough according to the recipe.

Use a rolling pin to flatten the dough evenly.

Wrap the mango in the dough and pinch to seal the seams.

The entire mochi dough will be enough to cover 1 ataulfo mango. 

Nutrition

Calories: 177kcal | Carbohydrates: 29g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 8mg | Potassium: 38mg | Fiber: 1g | Sugar: 7g | Vitamin A: 275IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg

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.

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