If you’re obsessed with mango, you are gonna fall in love with this coconut mango mochi! These soft and chewy mango mochis are a popular Hong Kong street food that is so incredibly addicting. They have the perfect sweetness and QQ bounce, and the best part is, it only takes 10 minutes to make!
I really wanted to do this sweet dessert justice by incorporating the mango flavor all throughout and it ended up turning out so fruity and delicious. The mochi is traditionally flavored with coconut milk but I used mango nectar to add a mango flavor instead. I personally like the mango flavor better so if you’re a mango lover like me, I know you’ll love it too!
The steps for preparing this recipe are pretty straightforward, so this recipe is perfect for when you’re craving a tasty snack or dessert!
Why you’ll love this recipe
If you’re a fan of sweet and chewy treats then this Hong Kong-style mango is for you!
When done right, the mango mochi is a refreshing treat that’s perfect for on the go or whenever you want to satisfy your sweet tooth. The soft QQ mochi is filled with a slice of juicy, succulent fresh mango and rolled in shredded coconut for a touch of nuttiness and crunch. The result is a burst of tropical flavors in every single bite. The natural sweetness from the mango coupled with the soft and chewy mochi truly makes this a mango lovers paradise.
Mango mochi can also be made a day in advance so you can have them ready in your fridge to snack on whenever you desire!
How do I prepare Mango Mochi?
Whether you’re an experienced cook or a novice in the kitchen, this mango mochi recipe is incredibly easy to make! Just follow these simple steps below:
Step 1: Combine the ingredients
In a microwave-safe bowl, combine glutinous rice flour, mango nectar, sugar, and oil. Stir until mixed well.
Step 2: Microwave the mixture
Cover the bowl with plastic wrap and microwave the mixture for 3 ½ minutes in 1-minute intervals. Make sure to mix the mochi in between each interval so it cooks evenly. Once you’re done, set the mochi aside to cool down.
Step 3: Prepare the mango
While the mochi is cooling down, cut the mango into square pieces, about 1 ½ inches thick pieces. They should fit in the middle of the mochi so you don’t want them to be too big otherwise, it can be challenging to form the mochi.
Step 4: Starch the mochi
Dust some potato starch on a clean work surface or cutting board. Then, transfer the mochi onto your flat surface and sprinkle some potato starch on top. Be sure to coat the rolling pin with a generous amount of potato starch to prevent the mochi from sticking.
Step 5: Roll and cut the mochi
Carefully roll the mochi out until it reaches ¼ inch thickness. Using a 3-inch ring mold or lid, cut the mochi into 4 pieces.
Step 6: Assemble the mochi
Once the mochi has been cut out, place one piece of mango in the center of the mochi. Then, fold the sides towards the center to seal them. Be sure to crimp the mochi so it sticks together. Repeat the steps for the rest of the mochi.
Step 7: Brush on mango nectar
Once all of the mochis have been shaped and formed to your liking, brush each piece with mango nectar. This will help the coconut flakes stick to their surface.
Step 8: Cover with coconut flakes
Toss the coated mochi into the coconut flakes, making sure each side is fully covered.
Step 9: Serve
The mochi is now ready to enjoy! You can also make them in advance and keep them in the fridge until they’re ready to serve. The mango mochi tastes exceptionally good when chilled 🙂
Cooking Tips for Mango Mochi
Here are some tips and tricks to keep in mind to make the tastiest mango mochi at home every time:
- Make sure to use glutinous rice flour. Glutinous rice flour is commonly confused with regular rice flour, which will not give you the same bouncy and chewy texture.
- Use ripe and sweet mangoes! Pick mangoes that are slightly soft to the touch, fragrant, and vibrant in color.
- Be careful not to overcook the mochi since this will result in a rubbery consistency. You’ll know it’s ready when the dough is sticky but can hold its shape.
- Don’t skimp on the potato starch. Mochi is unforgivingly sticky and the potato starch will prevent the mochi from sticking to your work surface or rolling pin.
- Don’t get discouraged if your first few attempts at shaping the mochi aren’t perfect. It takes a few tries and practices to get them right!
Ingredients & Substitutions
Glutinous rice flour: the glutinous rice flour is what gives the mochi its chewy and bouncy texture. This texture is hard to replicate with other flours, so I recommend sticking with glutinous rice flour for this recipe.
Mango nectar: the mango nectar carries the mango flavor of the mochi, but you can also use mango puree or juice.
Sugar: I prefer to use white sugar for this recipe since brown sugar can darken the pale yellow color of the mochi.
Neutral oil: any neutral oil will be suitable for this recipe, including vegetable, canola, or avocado oil.
Mango: mango mochi tastes best with ripe mangoes, so make sure to get the sweetest ones you can find! I personally like using champagne or ivory mangoes but any mango will work for this.
Shredded coconut: the shredded coconut adds texture and a nutty and tropical element to the mochi. If you’re not a fan of coconut, you can skip this!
Potato starch: the potato starch will prevent the mochi from sticking to your surface and rolling pin. You can also substitute it with cornstarch.
Frequently Asked Questions
What is mango mochi made of?
Mango mochi is made with a mango-flavored mochi that has been flattened and encased with a fresh slice of mango. The mochi is then sealed into a round circular shape then coated in shredded coconut for texture and flavor. It’s a refreshing and delicious treat that’s commonly sold by street vendors in Hong Kong in the summer when mangoes are in peak season.
What does mochi mean?
Mochi is a type of Japanese rice cake that’s mostly composed of glutinous rice flour. It’s traditionally made by pounding and molding the rice dough, but with a few adjustments, you can now easily prepare them at home! While mochi originated from Japan, this recipe is actually a Hong Kong-style mochi recipe. As different cultures were introduced in Hong Kong, locals created their own version of Japanese mochi by incorporating tropical fruits like mango.
Its sweet flavor and soft and chewy consistency are what make mochi completely addictive. They’re also available in a variety of flavors and colors, but I think mango mochi is the best!
What is glutinous rice flour made of?
Glutinous rice flour is made from grounded long or short-grain glutinous rice. Also known as sticky rice or sweet rice, it contains high levels of amylopectin starch and low levels of amylose starch – which gives it its chewy texture. Aside from mochi, glutinous rice flour is also used in other Asian desserts, including boba pearls, dango dumplings, and sweet rice cakes.
You can find glutinous rice flour in Asian grocery stores, and can sometimes be labeled as mochiko or shiratamako. Take note that rice flour is different from glutinous rice flour since it’s made from long or medium-grain white rice. It won’t give the mochi the same sticky and chewy consistency compared to using glutinous rice flour so always double the labels to be sure!
How do you know when mochi is cooked?
When microwaving, you’ll know the mochi is fully cooked when it’s able to hold its shape. You can also check by sticking a toothpick through the center. If the toothpick comes out clean, you’ll know it’s ready. If not, mix the mochi and microwave it for another minute until it’s fully cooked.
How long can you store Mango Mochi?
You can store mango mochi in the fridge for up to 2 days. Make sure to store them in an airtight container so they stay fresh. Do take note that the mochi will harden the longer you leave them in the fridge. I recommend wrapping each individual piece in plastic wrap to prevent them from drying out. To prolong their freshness, you can store the mango mochi in the freezer for up to 2 weeks. You just need to thaw them in advance when you’re ready to eat them!
Looking for more easy and delicious dessert recipes?
If you’re looking for more desserts to satiate your sweet tooth, check out these recipes below:
1. Nutella Tang Yuan – if you can’t get enough of the chewy consistency of mochi, you’ll love this unique spin on the classic Lunar New Year dessert. Instead of peanut butter or sesame, this tang yuan is filled with a healthy dose of Nutella and hazelnuts and served with a sweet and spicy ginger soup to balance the flavors.
2. Easy Banana Pudding – if you’re in the mood to impress, this sweet and creamy banana pudding is the way to go. It’s a certified crowd-pleaser that only requires 7 ingredients to make!
3. Hong Kong Egg Waffle with Ice Cream – if the hot weather is making you crave something cold, you have to try this waffle and ice cream dessert. Once you have a taste of the crisp and fluffy egg waffles, all that’s left is to top it with your choice of ice cream and toppings!
4. Mango Pancake – if you’re looking for another mango recipe, you’ll adore this mango pancake. Its soft exterior is filled with a delicate and luscious cream and a burst of sweet mango in every bite.
5. French Tuile Cookies – if you’re craving something sweet and crisp, you’ll want to try making my French Tuile cookie recipe. It’s a sweet and delicate treat that’s topped with nuts and will have you coming back for more!
10 Minute Hong Kong Mango Mochi
- 1/2 cup glutinous rice flour
- 1/2 cup mango nectar substitute with mango juice or puree
- 2 tbsp sugar adjust to taste
- 1 tsp neutral oil
- 1 ripe mango
- 1/4 cup coconut flakes
- 1/4 cup potato starch more for dusting
- In a microwave-safe bowl, combine glutinous rice flour, mango nectar, sugar, and oil. Stir and mix well.
- Cover with plastic wrap and microwave for 3 1/2 minutes in 1-minute intervals, followed by the last 30 seconds. Be sure to mix the mochi in between each interval so it cooks evenly throughout.
- While the mochi is cooling down, cut the mango into square pieces, about 1 1/2 inches thick. The pieces should fit in the middle of the mochi so you don't want them to be too big otherwise, it'll be challenging to form.
- Dust potato starch on a clean work surface area or cutting board. Transfer the mochi onto the cutting board and sprinkle potato starch on top. Coat the rolling pin with potato starch as well.
- Carefully roll the mochi out to 1/4 inch thickness. Using a 3-inch ring mold or lid, cut the mochi out into 4 pieces.
- Place one piece of mango in the center of the mochi and fold the sides towards the center. Be sure to crimp the mochi so it sticks together. Repeat for the rest of the mochi.
- Once the mochi is formed and shaped to your liking, brush the mochi with mango nectar. This will help the coconut flakes stick to the mochi. Toss the coated mochi into the coconut flakes and enjoy!
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