Description
This easy mango mochi recipe wraps soft, chewy sweet rice flour mochi around a whole slice of fresh ripe mango. Bigger than bite-size mochi, naturally vegan and gluten free.
Ingredients
Units
Scale
- 1/3 cup + 1 tbsp Assi sweet rice flour (divided)
- 2 tbsp granulated sugar
- 1/3 cup water
- 1 ripe mango
Equipment
Instructions
- Mix the batter. Whisk 1/3 cup sweet rice flour and the sugar in a microwave-safe bowl, then add the water and whisk until smooth.
- Cook the mochi. Cover and microwave 1 minute, stir, and repeat in 1-minute bursts until thick, stretchy, and mochi-like. Set aside to cool slightly.
- Slice the mango. Peel the mango and cut down either side of the pit to make two large slices.
- Roll it out. Dust a cutting board with the remaining tablespoon of sweet rice flour, coat the warm mochi, and roll to about 1/4 inch thick.
- Wrap and seal. Cut the mochi into two pieces, wrap each around a mango slice, and pinch the edges to seal.
- Serve. Enjoy right away while soft and fresh.
Notes
- Use a ripe, soft mango. A firm one will be sour and crunchy.
- Microwave in short bursts and stop as soon as it looks glossy and thick; overcooking makes it tough.
- No microwave? Stir over a double boiler for 10 to 15 minutes instead.
- Dust your hands, board, and rolling pin with extra sweet rice flour to fight stickiness.
- Best eaten the same day; the fresh mango does not keep well.
- Prep Time: 10
- Cook Time: 3
- Category: Dessert
- Method: Microwave
- Cuisine: Japanese
Nutrition
- Serving Size: 1 mochi
- Calories: 185 kcal
- Sugar: 20g
- Sodium: 5mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg