Mango Mochi | Source: Shutterstock
Mango Mochi | Source: Shutterstock

Mango Mochi Recipe for a Sweet Tropical Treat to Enjoy at Home

Christell Fatima M. Tudtud
Feb 20, 2024
12:30 P.M.
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Mango Mochi is a delicious combination of soft, chewy rice cake and tropical mango sweetness. Whether you're a seasoned chef or a kitchen novice, this recipe offers simplicity and satisfaction in every bite. Dive into the world of easy-to-make, delicious treats with our Mango Mochi guide.

Mochi, the beloved Japanese rice cake crafted from sweet glutinous rice, has captivated taste buds around the globe. Its versatility shines from the streets of the U.S. as a popular mochi ice cream to the festive New Year tables of Japan.

By adding tropical mango into mochi, this creates a fusion that tantalizes with its unique blend of textures and flavors. Perfect for any occasion, this Mango Mochi recipe invites you to indulge in the simple joy and deliciousness it offers.

Mango Mochi served on a plate | Source: Shutterstock

Mango Mochi served on a plate | Source: Shutterstock

Mango Mochi Recipe


  • 2 ripe mangoes
  • 1 cup glutinous rice flour
  • 3 tablespoons sugar
  • 1/2 cup coconut milk
  • 1/4 cup whole milk
  • 1-2 tablespoons cooked glutinous rice flour, to coat mochi
  • 4 paper muffin cups (optional)


  1. Heat approximately 2-3 tablespoons of glutinous rice flour in a pan over low heat without adding any oil. Heat it for 5 minutes, then set it aside to cool.
  2. Combine the cooled glutinous rice flour with sugar in a microwaveable bowl and mix them.
  3. Pour coconut milk into the bowl and mix.
  4. Gradually add whole milk until the mixture reaches a smooth, thick, runny consistency similar to yogurt.
  5. Cover the bowl with plastic wrap. With a fork or toothpick, poke several holes in the wrap to allow steam to escape.
  6. Microwave for one minute, stir, then microwave for another minute. The mixture should start to thicken. Continue microwaving in 30-second intervals, stirring between each, until you have a thick, stretchy dough. You'll know it's ready when the toothpick comes out clean after inserting it into the dough.
  7. Dust a clean surface with the toasted glutinous rice flour. Then, turn the dough out onto the surface, coating it with additional flour. Knead gently and flatten it into a thin sheet.
  8. Cut the mangoes into three parts lengthwise—two sides and a middle section around the seed. Use a spoon to scoop the mango flesh from the skin.
  9. Place a piece of mango on the mochi sheet. Cut the mochi around the mango to the desired size and fold the edges over the mango to encase it. Seal the edges well.
  10. Dust assembled mochi with more cooked glutinous rice flour to prevent sticking. If desired, place each mochi in a paper muffin cup for presentation.
Mango Mochi covered in shredded coconut toppings | Source: Shutterstock

Mango Mochi covered in shredded coconut toppings | Source: Shutterstock

A Few Tips:

1. For a vibrant touch, add a few drops of yellow food coloring to the dough before microwaving to achieve a yellow-colored mochi.

2. Use oven mitts or a kitchen towel when handling hot utensils or the bowl from the microwave.

3. Store the mango mochi in an airtight container at room temperature for 2 to 3 days, or in the refrigerator for 1 to 2 days. Note that mochi tends to dry out faster in the fridge.

Mango Mochi transcends being merely a dessert; it represents a delightful foray into the seamless blend of traditional Japanese cuisine with the exotic sweetness of mango. Suitable for seasoned chefs and culinary novices alike, this recipe invites you to explore a realm of easy-to-make, delectable treats!

Ready for another sweet adventure? Let this Lady Locks recipe be your next culinary delight!

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