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Close-up of Mango Mochi on a wooden surface, showing the soft matte cornstarch texture and bright orange mango filling.

Mango Mochi: Easy Homemade Recipe with Fresh Fruit

This vibrant Mango Mochi features a soft, translucent golden-yellow glutinous rice skin wrapped around a large, juicy cube of fresh ripe mango. A simple, chewy, and refreshing tropical dessert perfect for Pinterest lovers.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Desserts, Snack
Cuisine: Asian, Japanese
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 ½ cups (180g) Glutinous Rice Flour Must be glutinous rice flour, not regular rice flour
  • ¼ cup (30g) Cornstarch Plus extra for dusting
  • ½ cup (100g) Granulated Sugar
  • 1 cup (240ml) Water or Mango Juice Use juice for better color
  • 1 tbsp (15ml) Neutral Oil Such as vegetable or avocado oil
  • 2 large Ripe Mangoes Cut into 1-inch cubes

Equipment

  • 1 Steamer Basket
  • 1 Heat-proof glass bowl
  • 1 Whisk

Method
 

Preparation
  1. Peel and cube the mango into large pieces. Blot with paper towels to ensure they are dry.
  2. Whisk glutinous rice flour, cornstarch, sugar, water/juice, and oil in a heat-proof bowl until smooth.
Cooking
  1. Cover the bowl and steam for 15-20 minutes until the dough is translucent and golden-yellow.
  2. Fold the hot dough with a spatula to develop elasticity, then let cool until handleable.
Assembly
  1. Dust surface with cornstarch. Divide dough into 8 pieces, flatten into circles, and place a mango cube in the center.
  2. Pinch the dough over the mango to seal and roll into a smooth ball. Dust with extra cornstarch.

Notes

Use fresh, non-fibrous mangoes for the best experience.
Work with the dough while it's still warm for better stretch.