Soft, chewy, and bursting with tropical flavor, this Mango Mochi is a delightful treat! With a tender rice flour exterior and a juicy mango center, each bite is a perfect balance of natural sweetness and chewiness.
Mango is such a staple ingredient in Filipino recipes like Mango Sago, Green Mango Shake, and of course the ultimate favorite Filipino dessert - Mango Float!
What is Mango Mochi?
The Mango Mochi recipe is a soft, chewy dessert made from glutinous rice flour and filled with sweet, juicy mango. While not a traditional Filipino recipe, this yummy rice cake blends well with Filipino flavors since the mango flavor and rice-based treats like tikoy are widely loved.
Originating from Japan, mochi has evolved into many variations across Asia, with fruit-filled versions becoming popular in Hong Kong and Taiwan.
Substitutions
- Granulated white sugar - Coconut sugar, maple syrup, or honey (for a natural sweetener).
- Milk or water - Coconut milk (for a richer flavor), almond milk, or oat milk (for a dairy-free option).
- Glutinous rice flour - Mochiko (Japanese sweet rice flour) or tapioca flour (though the texture will be slightly different).
- Cornstarch - Potato starch or arrowroot powder (for dusting and thickening). Shredded coconut flakes for dusting before serving.
- Mango jam - fresh mango puree, apricot jam, or peach preserves (for a similar fruity filling).
Variations
- Creamy - Add a small scoop of mango sorbet or ice cream inside for a cold, creamy filling. Freeze for an ice cream mochi treat!
- Chocolate - Add cocoa powder to the mochi dough for a chocolate twist. Fill with mango jam and a small piece of dark chocolate for a rich contrast.
- Spiced - Mix a pinch of cinnamon or cardamom into the mochi dough for a warm, spiced flavor. Garnish with crushed pistachios or almonds for texture.
Storage
- Room Temperature: Store freshly made mochi in an airtight container at cool room temperature for up to 1 day. Keep them lightly dusted with cornstarch to prevent sticking.
- Refrigerator: For longer storage, place mochi in an airtight container and refrigerate for up to 3 days. However, refrigeration can make the mochi slightly firmer, so let it sit at room temperature for a few minutes before eating.
- Freezer: To freeze, wrap each mochi individually in plastic wrap and store them in an airtight container for up to 1 month. Thaw at room temperature for 10-15 minutes before enjoying.
Ingredients
Listed below are all the ingredients you will need:
See the recipe card for quantities.
Instructions
In a bowl, whisk together the milk and sugar until the sugar is fully dissolved.
Stir into the liquid the glutinous rice flour and mix until a rough dough forms.
Transfer the dough mixture to a heatproof container. Steam for about 10 minutes until fully cooked.
Remove the steamed dough from the steamer and allow it to cool slightly.
Sprinkle cornstarch on a clean working surface to prevent sticking.
Transfer the mochi mixture onto the cornstarch-dusted surface. Knead slightly and coat fully with cornstarch.
Divide the dough into 8 equal portions and roll each into a ball.
Flatten each dough ball slightly and place 1 teaspoon of mango jam in the center. Fold the edges together to seal, then roll back into a smooth ball.
Repeat the process with the remaining dough. Serve chilled for the best texture!
Hint: Lightly dust with extra cornstarch to prevent sticking before serving.
⭐ Top Tip
Choose mangoes that are sweet and ripe but still firm to prevent excess moisture from making the mochi too soft or watery. Overly juicy mangoes can cause the filling to seep out, affecting the texture of the mochi.
Freezing or refrigerating the mango pieces for at least 30 minutes before wrapping helps them hold their shape inside the mochi. This also makes them easier to work with and prevents the warm mochi dough from softening them too quickly.
FAQ
More Recipes
Here's a list of a few more of my favorite Mango recipes!
- Banana Mango Smoothie
- Peach Mango Pie (Jollibee Style!)
- Filipino Mango Ice Cream
- Vegan Mango Ice Candy
Mango Mochi
Ingredients
- ⅓ cup granulated white sugar
- ¾ cup milk or water as a substitute
- 1¼ cups glutinous rice flour
- ½ cup cornstarch for dusting
- ½ cup mango jam
Instructions
Prepare the Dough:
- In a bowl, whisk together the milk and sugar until the sugar is fully dissolved.
- Stir in the glutinous rice flour and mix until a rough dough forms.
Steam the Dough:
- Transfer the dough mixture to a heatproof container.
- Steam for about 10 minutes until fully cooked.
Cool and Prepare the Work Surface:
- Remove the steamed dough from the steamer and allow it to cool slightly.
- Sprinkle cornstarch on a clean working surface to prevent sticking.
Shape the Mochi:
- Transfer the dough onto the cornstarch-dusted surface.
- Knead slightly and coat fully with cornstarch.
- Divide the dough into 8 equal portions and roll each into a ball.
Fill the Mochi:
- Flatten each dough ball slightly and place 1 teaspoon of mango jam in the center.
- Fold the edges together to seal, then roll back into a smooth ball.
Final Touches:
- Repeat the process with the remaining dough.
- Serve chilled for the best texture.
Watch The Recipe Video!
Claire M says
In time for mango season here in PH!
Julius says
anytime PH! 😁
Liz says
I didn't realize how easy this is to make! Thanks, Lainey!
Janie says
I have been wanting to make your recipe for the longest but everytime I go to the filipino store, I keep forgetting to buy the glutinous rice flour. Well I finally did and so happy I made it! Love the jam in the middle too.
Sweet says
Ooooh! I love mango and this is an interesting take on the Japanese mochi. I can't wait to try it!
Mae says
This is a perfect treat to satisfy any sweet cravings! Thanks for this recipe, Lainey! 🙂
Sonja says
I had just gotten some glutinous rice flour and was wondering how to make mochi at home when I stumbled over your recipe. They came together so easily and where super fruity from the mango.
Lex says
Looks absolutely delicious!
Ani says
Can't wait to try this recipe! Looks delicious!
Sheen says
Yum!! Will definitely try this one soon!
Aira C says
I absolutely loved this Mango Mochi recipe! 😍 The step-by-step instructions were super easy to follow, and the result was a perfectly chewy, slightly sweet mochi with a vibrant mango flavor. I appreciate the helpful tips, especially on handling the sticky dough—it made the process so much smoother!
The combination of fresh mango and glutinous rice flour creates a tropical treat that’s both refreshing and satisfying. Plus, the recipe is simple enough for beginners like me to try without feeling overwhelmed. I’ll definitely be making this again! 🍡🥭💛
Thank you for sharing such a fantastic recipe!
Dimple says
I love this! Perfect!
Sheen says
The softness together with the flavor is everything!!