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Mango Mochi

Mango Mochi

Prep Time 15 mins Cook Time 30 mins Rest Time 10 mins Total Time 55 mins Difficulty: Beginner Servings: 6 Best Season: Suitable throughout the year
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Mango Mochi is a delightful and unique dessert that combines the chewy texture of mochi with a sweet and juicy mango filling. This treat is perfect for any occasion, offering a delicious fusion of flavors and textures that is both satisfying and refreshing.

The mochi dough is made from glutinous rice flour, sugar, and water, steamed until it reaches a soft and stretchy consistency. The dough is then dusted with cornstarch to prevent sticking and rolled out to prepare for filling.

The filling is made from fresh mango puree, which is sweetened slightly to enhance its natural sweetness. A dollop of the mango filling is placed in the center of each piece of mochi dough, which is then carefully wrapped around the filling to form a soft and chewy ball.

Mango Mochi can be garnished with a dusting of powdered sugar or a drizzle of coconut milk for added elegance. The result is a dessert that is both visually appealing and incredibly delicious, with the sweet mango filling perfectly complementing the chewy mochi exterior.

These mochi are perfect for parties, gatherings, or any celebration where you want to offer a unique and delightful treat. Their combination of chewy mochi and sweet mango filling makes them a favorite among dessert lovers.


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  1. In a clean bowl (microwave-safe), mix well glutinous rice flour, cornstarch, granulated sugar, pumpkin powder and milk until smooth. Sift once, cover it with microwave-safe plastic wrap, prick some holes on the plastic wrap, and steam until fully cooked (about 20-30 minutes). Or you can microwave it until fully cooked (about 3 minutes).

    How to tell if it is fully cooked? -The batter turns into solid dough. You can find no floating flour liquid inside the dough. The color is translucent.
  2. Transfer the dough into the stand mixer bowl, add in unsalted butter, and beat until well combined and dough becomes soft and stretchy.
  3. In a clean bowl, bring together heavy cream and sugar and use a hand mixer to beat until stiff peaks form. Transfer into a piping bag and keep it cool in the fridge.
  4. Dust the working surface and the dough with more cooked glutinous rice flour, so it won’t be too sticky. Divide the dough into 6 equal pieces, and roll them into 6 round flat sheets. Put in cream filling and fresh mango cubes, wrap it up, and put in a cupcake liner. Let them cool in the fridge for 30 minutes and serve.
Keywords: mango mochi, mochi, fruit mochi,
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