Fresh Mango Mochi is an incredibly delicious summertime dessert recipe that only requires 3 ingredients and the microwave – easy and perfect for family gatherings. What makes mango mochi so special is the creamy custard center surrounded by a layer of chewy mochi that has a stunning texture. To make mango mochi, you need to create a puree out of fresh mangoes, use it as the tangy filling, and then wrap it with sticky rice flour dough. If you’re looking for an amazing summer treat, give this easy 3-Ingredient Fresh Mango Mochi a try – it’s guaranteed to be an unforgettable experience!
Ingredients Used to Make 3-Ingredient Fresh Mango Mochi
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Glutinous Rice Flour – this goes by many names. You’ll see Glutinous Rice Flour and Mochiko Flour (my favorite brand) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
- Mango Puree – we’ll need fresh mango puree for this recipe. The sweet ripe fruit puree helps to replace the water and sugar that’s usually added to the mochi dough. More details on how to make it on the step by step guide below!
What I used for Filling
For the photos I’m using my Microwave Custard Recipe (link here), but my Vegan Almond Milk Custard also works terrifically with this mango mochi.
If custard is not your favorite, you can use other mochi filling of choice such as store-bought red bean paste, white bean paste, or homemade mung bean paste. For a comprehensive list of mochi-filling ideas, visit this post!
Step by Step
How to Make Easy 3-Ingredient Mango Mochi
Prepare mango puree by blending the diced mango in a mini blender until creamy.
In a microwave-safe bowl (preferably glass, like pyrex), mix the sweet rice flour with the mango puree
Microwave the combined dough in the microwave for 90 seconds.
Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mochi so that the cooked and uncooked parts are evenly mixed
Return to microwave and heat for additional 1 minute. You’ll know when it is ready when the dough is slightly translucent
Scrape the hot mochi dough onto a baking pan greased with olive oil.
NOTE: Handle with care, or use vinyl gloves, as the mochi dough will be HOT. Unfortunately, you have to work quickly to shape the mochi before they cool.
Use kitchen shears/ scissors to cut the mochi into 6 pieces
Wrap the mochi dough around the prepared filling.
Different Mochi Filling Options
If you want to enjoy mochi with a variety of fillings, there are many fun and delicious mochi filling options to choose from. Here are some ideas!
- Shiro-an (sweetened white bean paste) – on Amazon, here, or here’s a Shortcut White Bean Paste Recipe I make when I’ve run out of Shiro An
- you can also wrap the shiro-an with cubes of mango like below!
- Mung Bean paste – sweet and delightfully yellow, homemade mung bean paste is a perfect mochi filling for those who are looking for a healthier bean paste alternative. Here’s my 2-Ingredient mung bean paste recipe here
How to Store Easy 3-Ingredient Fresh Mango Mochi
- The mochi can be kept covered at room temperature for up to 12 hours, and 24 hours in the fridge. For longer storage, I would freeze the mochi in a plastic freezer bag or an airtight container, then defrost at room temperature when ready to eat.
- The reason I don’t recommend storing them in the fridge more than a day is that mochi usually tend to develop a weird waxy, hard texture when stored in the fridge. So eat within a day or freeze for best results.
Final Tips for Microwave Mochi
- Use a solid metal spoon (wooden spoons might break!) to stir the cooked mochi mixture so that the cooked and uncooked parts are evenly mixed
- Use a microwave-safe bowl, preferably glass like pyrex
Easy 3-Ingredient Mango Mochi with Custard Filling
- 1/2 cup mochiko flour, sweet rice or glutinous rice flour (70 g)
- 2/3 cup ripened mango (5 oz) diced, will yield about 1/2 cup of mango puree
- 2/3 cup pastry cream, vanilla pudding or ice cream of choice , read notes*
- Prepare mango puree by blending the diced mango in a mini blender until creamy.
Make the Mochi Dough
- In a microwaveable glass bowl (like Pyrex), mix the glutinous rice flour and mango puree.
- Microwave the mochi mixture for 90 seconds
- Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mochi so that the cooked and uncooked parts are evenly mixed
- Microwave the mochi mixture again, this time for 60 seconds.
- Pour the cooked mochi onto the baking pan lightly greased with oil, and flatten using the palm of your hands once it cools enough to handle. The mochi dough will be HOT. Either use gloved hands, or wait until it cools enough to handle.
- Cut the mochi into 6 pieces using kitchen shears or scissors
Wrap with Filling
- Use a small cookie scoop to portion out about 1-2 Tablespoon portions of the mochi filling and wrap the mochi dough around it, pinching the end of the dough with your fingers to seal.
Frozen mango alrite?
All Purpose Veggies says
Yes, frozen mango will work just as well once it’s thawed