This easy, naturally flavored Mango Mochi Recipe is made with just four main ingredients and comes together quickly in the microwave. It’s a simple and delicious treat that is gluten-free and vegan, modified AIP compliant, and contains no added sugars, artificial flavors or dyes.
Table of contents
Mango Mochi Recipe
Traditional mochi is a Japanese rice cake made from short-grain glutinous rice that you cook and pound into a sticky paste and then mold into a chewy treat. While sweet mochi falls into the category of Japanese confections called wagashi, mochi can also be of the savory variety!
Quite popular in North America, sweet dessert mochi is commonly made with cornstarch or potato starch, sugar, and sometimes food colourings, flavored fillings or toppings.
This mango candy is a sweet and fruity treat without any dyes, added sugar, gluten or dairy. A cooling treat perfect for sunny summer days! It is a Modified AIP version of the Japanese confectionary, and a wonderful kid-friendly dessert.
In this recipe, I use glutinous rice flour to keep the recipe corn and nightshade-free while retaining its signature stickiness and stretchiness. Sweet and juicy mango and coconut milk form a puree. This gives the mochi its bright yellow color and imparts a creamy mango flavor into the dough. The inside of the mochi has a soft and chewy texture and is filled with cubes of fresh ripe mango for a juicy burst of flavor in each bite.
In this non-traditional microwave mochi recipe, we are going to microwave rather than steam or cook the dough on the stovetop. This easy mochi variation means less active cook time and more ease in handling the sticky dough. Win win!
Want some more refreshing fruit treats? Try my Watermelon Mochi, Gluten Free Lemon Blueberry Bars, Strawberry Matcha Latte, or Watermelon Fruit Jello recipes.
Mango Mochi Ingredients
- glutinous rice flour – also known as sweet rice flour or mochiko.
- fresh ripe mangoes – I like and use Ataulfo mangoes in this recipe, but any variety works! You’ll want to make sure the mangoes are very ripe because this recipe relies on them for sweetness. If your mangoes aren’t ripe enough, you can add a few tablespoons of maple syrup to the dough to sweeten it.
- full fat coconut milk – I like to use a canned variety. Whatever you use, ensure it’s full fat and not the “lite” variety
- avocado oil or dairy-free butter
- sea salt – you’ll just need a pinch to enhance the natural sweetness of the mango in the mochi dough
Ingredient Substitutions
- Glutinous rice flour: This key ingredient is not substitutable in this recipe. Despite its name, it’s a completely gluten-free flour and a key ingredient to this recipe. Regular white rice flour will not work as a substitute in this recipe!
- Fresh mango: You can substitute it with canned or frozen mango for the puree. For the filling, canned mango also works. However, I don’t recommend frozen mango here as it will get soggy as it defrosts and alter the dough.
- I don’t recommend any other substitutions but see the Tips and Tricks section below for alternative cooking methods
How To Make Mango Mochi
Step 1: Cube the Mangoes
If using fresh ripe mangoes, peel and slice into cubes for pureeing and filling the mochi.
Step 2: Make the Mango Puree
Combine coconut milk and 3/4 cup mango cubes in a food processor and pulse into a smooth puree.
Step 3: Mix the Ingredients
To microwave-safe bowl, add glutinous rice flour, sea salt, and mango puree, and stir until it combines into a smooth, loose mixture.
Step 4: Microwave the Mango Mochi
Cover the bowl with plastic wrap and poke holes in the top for steam to escape. Microwave on high power for 3 minutes.
Step 5: Add Avocado Oil
Remove plastic wrap, add in avocado oil and use a spatula to combine it into the dough.
Step 6: Divide the Mochi Dough
Once dough is cool, transfer to a clean surface sprinkled with glutinous rice flour. Knead dough for 2-3 minutes until smooth. Roll the dough out to about 1/2 inch thick and cut into 6 even pieces.
Step 7: Shape the Mango Mochi
Place a cube of mango in the centre of each piece of dough and fold all four edges of the dough over the mango and pinch together to seal.
Roll each piece of mochi between your palms to create a smooth round shape and enjoy!
Tips and Tricks
Alternative Cooking Method
This recipe uses the microwave as an easy hack to “steam” the dough. But you can also cook the mochi dough on the stove in a frying pan over low heat. If you don’t want to use a microwave, you can follow my pan-frying method as used here in my Watermelon Mochi Recipe.
Ensure Optimal Texture
I like to let the mochi sit for a few minutes after shaping and before serving to soften. However, avoid letting it sit out too long or storing in the fridge or the dough will dry out.
Frequently Asked Questions
I buy glutinous rice flour at my local gluten-free bakery. You can often find it at specialty health food stores, Japanese or Asian markets and potentially in the international aisle of groceries.
You might see it as sweet rice flour, mochiko, or shiratamako.
Leaving the cooked mango mochi dough out, uncovered, will cause it to get hard. I recommend filling and shaping the mochi as soon as the dough cools so that it’s the optimal texture. However, if this is not possible, store the dough in a sealed container at room temperature until ready to use.
Yes, but not too long! Spritz or lightly wet the surface of the mochi with water and cover with a paper towel. Microwave in 10 second increments until the dough is soft and springy the touch. Do not over-microwave. This will cause the dough to lose its shape and begin to break down.
Storage and Reheating
- Room temperature: Mochi is best eaten on the day it is made. Store in a sealed container at room temperature for up to a day.
- Fridge: Wrap each ball of mochi in a piece of plastic wrap and place in a sealed container in the fridge for 3-4 days. Allow to come to room temperature before eating. If the mochi has toughened a bit, microwave slightly to revive the dough’s soft texture as per the instructions in the FAQs above.
- Freezer: Alternatively, you can freeze the mochi. Wrap the mochi balls individually in plastic wrap. Then place in a freezer bag or sealed container for up to 3 months. When ready to eat, defrost the mochi in the fridge and then microwave per instructions above.
Mango Mochi Recipe (Sugar-free, Dye-free)
- Total Time: 23 minutes
- Yield: 6 pieces 1x
- Diet: Gluten Free
Description
This naturally flavored Mango Mochi Recipe is made with just four main ingredients and comes together quickly in the microwave for a fun treat that is gluten-free and vegan and free of added sugars, artificial flavors and dyes.
Ingredients
Mochi Dough
- 3/4 cup coconut milk
- 3/4 cup diced ripe mango*
- 3/4 cup glutinous rice flour
- pinch sea salt
- 1/2 TBSP avocado oil or dairy-free butter
Mochi filling
- 1 small fresh ripe mango, peeled and diced into 3/4” cubes
Instructions
- Add coconut milk and diced mango to a food processor and pulse until combined into a smooth puree.
- In a large glass or microwave-safe bowl, add glutinous rice flour, sea salt and mango puree and stir until it combines into a smooth, loose mixture. If the mixture is too dry, add a few splashes of coconut milk, 1 TBSP at a time until the mixture is smooth.
- Cover the bowl with plastic wrap or a microwave safe lid. If using a lid, leave a small vent for steam to escape. If using plastic wrap, poke holes in the top of the wrap with a toothpick for steam to escape. Microwave on high power for 3 minutes.
- Use a kitchen towel to carefully remove the hot bowl from the microwave.
- Remove the cover/plastic wrap.
- Add in avocado oil and use a spatula to combine it into the dough. Dough should be very sticky.
- Allow the dough to cool 5-10 minutes.
- Once the dough has cooled a bit, sprinkle a clean surface with some glutinous rice flour and transfer dough on top.
- Knead the dough for 2-3 minutes until smooth and then use a rolling pin to roll the dough out to about 1/2″ thick.
- Divide the dough into 6 even pieces. Place a 3/4” mango cube in the centre of each piece of dough.
- Fold all four edges of the dough over the mango filling and pinch them together to seal.
- Roll each piece of mochi between your palms to create a smooth round shape.
- Serve within 3 hours of making.
Notes
* Ripe mangoes are key to the success of this recipe as it relies on the sweetness from the mangoes to sweeten the dough. If your mangoes aren’t ripe enough the dough will not be sweet. If necessary, feel free to add 1-2 TBSP maple syrup to the dough.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Desserts
- Method: Microwave
- Cuisine: Japanese-Inspired
As the creator of an online dairy-free and gluten-free baking school, I understand how challenging it is to find dairy and gluten-free goods that taste as delicious as their conventional counterparts. So I wanted to ensure this vegan and gluten-free mochi tastes just as good as the popular Japanese confection while keeping it allergen-friendly. If you try it, I would appreciate it if you would give it a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
Can you make this with another fruit?
Thanks!
I’ve linked a watermelon mochi recipe in this post 🙂