Simple 3-Ingredient Mango Mochi Recipe

Introduction

This simple 3-ingredient mango mochi is a delightful treat that combines the chewy texture of mochi with the sweet, tropical flavor of mango. Perfect for a quick dessert or snack, it’s easy to make and requires minimal ingredients.

Ingredients

• 1 cup glutinous rice flour (also called mochiko or sweet rice flour)
• 3/4 cup mango purée (freshly blended ripe mangoes or canned mango pulp)
• 1/4 cup white sugar (adjust to taste)

Instructions

1. Step 1: In a heat-safe mixing bowl, whisk together the glutinous rice flour, mango purée, and sugar until the mixture is smooth and lump-free with a consistency like thick pancake batter.
2. Step 2: Choose your cooking method:
   1. Microwave Method: Cover the bowl with microwave-safe plastic wrap. Microwave on high for 2 minutes, stir with a wet spatula, then microwave for 1 more minute until the mochi is sticky, shiny, and slightly translucent.
   2. Steaming Method: Pour the batter into a greased, heat-proof dish. Steam in a steamer or large pot for 15–20 minutes until glossy and fully cooked through.
3. Step 3: Let the mochi cool for 10 minutes. Dust a surface or parchment paper with cornstarch or potato starch, turn the mochi onto it, dust the top, then cut into small squares or roll into bite-sized balls. Optionally, roll pieces in extra starch or shredded coconut to prevent sticking.

Tips & Variations

• Use Alphonso mango pulp for the most intense mango flavor.
• Adjust sugar based on the sweetness of your mangoes; try coconut sugar for a richer flavor.
• If you don’t have cornstarch, potato starch or tapioca starch work well for dusting.
• For a fun twist, add small chunks of fruit or a dusting of matcha powder on top.

Storage

Store the mochi in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Mochi tends to harden when cold; let it come to room temperature before serving. Reheat gently in the microwave for a few seconds if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute regular rice flour for glutinous rice flour?

No, regular rice flour will not provide the characteristic chewy texture of mochi. It’s important to use glutinous rice flour for the right consistency.

Can I use frozen mangoes to make the purée?

Yes, frozen mango chunks can be thawed and blended into a smooth purée. Make sure they are well-drained to avoid excess water in the batter.

Simple 3-Ingredient Mango Mochi Recipe

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This Simple 3-Ingredient Mango Mochi recipe offers a delightful chewy dessert made with glutinous rice flour, sweet mango purée, and sugar. It features an authentic stretchy mochi texture and a fresh mango flavor, perfect for a quick and easy treat. Whether cooked in the microwave or steamed, this recipe yields glossy, tender mochi pieces that can be shaped into squares or bite-sized balls and dusted with starch or shredded coconut to keep them from sticking.

• Author: Lily
• Prep Time: 5 minutes
• Cook Time: 3 minutes (microwave) or 20 minutes (steaming)
• Total Time: 25 minutes
• Yield: 8–10 pieces 1x
• Category: Dessert
• Method: Steaming
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• 1 cup glutinous rice flour (mochiko or sweet rice flour)
• 3/4 cup mango purée (fresh ripe mangoes blended or canned mango pulp, ideally Alphonso)
• 1/4 cup white sugar (adjust to taste)
• cornstarch or potato starch, for dusting
• optional: shredded coconut, for rolling

Instructions

1. Mix the Batter: In a heat-safe mixing bowl, whisk together the glutinous rice flour, mango purée, and sugar until smooth and free of lumps. The consistency should resemble a thick pancake batter.
2. Cook the Mochi: Choose your preferred cooking method:
• Microwave Method: Cover the bowl with microwave-safe plastic wrap, microwave on high for 2 minutes, stir with a wet spatula, then microwave for another minute until the mochi becomes sticky, shiny, and slightly translucent.
• Steaming Method: Pour the batter into a greased heat-proof dish and steam in a steamer or large pot for 15–20 minutes until the mochi is glossy and fully cooked through.
3. Cool and Shape: Let the cooked mochi cool for 10 minutes. Dust a surface or parchment paper with cornstarch or potato starch. Turn the mochi onto the surface and dust the top as well. Cut into small squares or roll into bite-sized balls. Optionally, roll the pieces in more starch or shredded coconut to prevent sticking.

Notes

• Do not substitute glutinous rice flour with regular rice flour to maintain the chewy mochi texture.
• Adjust sugar according to the sweetness of your mango purée.
• Using Alphonso mango pulp enhances the mango flavor.
• Dusting with starch or shredded coconut prevents mochi from sticking together.
• Both microwave and steaming methods yield delicious results; choose based on your convenience and equipment.

Keywords: mango mochi, simple mochi recipe, 3 ingredient dessert, glutinous rice flour dessert, steamed mochi, microwave mochi