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.

Course Dessert, Snack

Cuisine Asian, Chinese, Southeast Asian

Prep Time 10

Cook Time 3

Cooling Time 2

Total Time 2 13

Servings

Calories 177kcal

Author Michelle

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

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