Soft, chewy mango mochi with a tender glutinous rice exterior and a sweet, fruity mango filling a refreshing and delightful Asian-inspired dessert.

Scale

1 cup glutinous rice flour

1/4 cup granulated sugar

3/4 cup water

1/2 cup mango purée

1/4 tsp salt

Cornstarch or potato starch for dusting

1/2 cup fresh mango, finely diced

1. In a bowl, whisk together glutinous rice flour, sugar, and salt.

2. Add water and mango purée; mix until smooth.

3. Cover loosely and microwave for 1 minute.

4. Stir well, then microwave for another 1–2 minutes until thick and sticky.

5. Dust a surface generously with cornstarch.

6. Turn dough out and let cool slightly.

7. Divide dough into portions and flatten each piece.

8. Fill with diced mango and pinch edges to seal.

9. Roll gently into smooth balls.

10. Dust lightly with starch and serve.

Work with the dough while warm for easiest shaping.

Fresh mango provides the best flavor.

Store refrigerated and consume within 24 hours.

Keywords: mango mochi, fruit mochi, rice cake dessert, chewy mochi