Mango Cream Mochi
User Reviews
5
Mango Cream Mochi
Description
The Mango Cream Mochi recipe features a luscious filling blending whipped heavy cream with powdered freeze-dried mango, balanced with sugar and optional vanilla, to create a smooth, fruity cream center. The mochi dough is made from glutinous rice flour, water, and sugar, cooked in the microwave until translucent and pliable. After chilling the mango cream in spherical molds or scoops to firm it up, it's wrapped in the mochi dough, which is then coated with starch to prevent sticking. Fresh mango can also be used by wrapping peeled mango halves inside the dough for a juicy, natural filling variation.
The texture contrast between the soft, chewy mochi skin and the cool, creamy mango filling defines this sweet. The microwaving method allows an easy way to make mochi dough without steaming or stove-top pounding. The freezing step in the filling preparation lets the cream hold shape during assembly. This dessert suits those who enjoy light, refreshing sweets with a hint of tropical fruit sweetness and creamy richness.
When serving, the mango cream mochi can be enjoyed chilled and is delicate, requiring gentle handling. The starch coating makes them easier to handle and prevents sticking during storage or serving. This dessert is enjoyable on its own or paired simply with green tea or a light beverage to balance the creaminess.
The notes suggest that using fresh mango involves peeling, halving, and wrapping the cold mochi dough around it. Rolling the dough evenly with a rolling pin ensures good coverage and sealing. The entire batch of dough can cover one Ataulfo mango. Freezing the mango cream helps maintain filling shape and texture prior to assembly.
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 glutinous rice flour aka mochiko
- 120 ml water
- 15 g granulated sugar
For coating:
- 15 g corn starch for coating, or cooked glutinous rice flour (koh fun
Fresh mango option:
- 1 Mango peeled and cut in half, pit removed, fresh
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
- Freeze the mango cream filling for at least 2 hours to firm it before wrapping with mochi dough.
- Use cornstarch or cooked glutinous rice flour to coat the mochi to prevent sticking when handling.
- For fresh mango mochi, flatten mochi dough evenly with a rolling pin to wrap peeled mango halves fully.
- The full batch of mochi dough can cover one Ataulfo mango when making fresh mango mochi.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 8mg | 0% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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