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If you want a chewy little tropical treat in a hurry, this 3-ingredient mango mochi is just right. You only need mango puree, sugar, and glutinous rice flour—no special tricks needed. Each bite packs a smooth mango punch wrapped up in that classic chewy dough. Whip them up in almost no time, whether you want a quick snack, something cute for friends, or a sweet bite after dinner.
INGREDIENTS- Sugar: 1/4 cup, makes the dough sweet and tasty.
- Fresh mango puree: 1/2 cup, blitzed until completely smooth for that real mango flavor.
- Glutinous rice flour: 1 cup, gives your dessert its signature chewy bite.
- Step 6:
- Eat your mango mochi right away, or tuck them into a sealed box for eating later—just not for more than a couple days.
- Step 5:
- Sprinkle some cornstarch or potato starch on your table so nothing sticks. Dump out the mochi, let it cool a smidge, then roll into small balls or even stuff it with extra mango goodness if you're feeling fancy.
- Step 4:
- Grab the bowl, give everything another good mix, and put it back in the microwave for another one or two minutes. You want it to look clearish and sticky at this point.
- Step 3:
- Pop plastic wrap over the bowl (leave it a little open so steam can get out). Microwave on high for 2 minutes.
- Step 2:
- Toss your powdered glutinous rice flour, sugar, and mango puree into a microwave bowl. Mix till it looks totally smooth, not lumpy at all.
- Step 1:
- Chop up fresh, ripe mango and puree until it's silky. Measure out half a cup and set aside.
- For the best chew and taste, eat while still fresh and soft.
- Leftovers keep well for 2 days if sealed tight at room temp. Don't pop them in the fridge—they'll go hard.
- Toss in a little salt if you think it's too sweet for you.
- You can jazz these up with some coconut flakes or mix in matcha if you want a different vibe.
Pro Chef Tips
- If the dough sticks when rolling, get your hands wet first—much easier.
- Always use mangoes that are ripe and juicy so your puree tastes awesome.
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