Soft & Chewy Mango Mochi Recipe for Fruity Dessert Lovers

If you’re looking for a dessert that’s sweet, chewy, fruity, and fun to make, this Mango Mochi Recipe is the one to try. Whether you’re new to Asian desserts or a mochi-lover looking for a tropical twist, this recipe brings a soft, melt-in-your-mouth texture with a fresh burst of mango flavor in every bite. Plus, it’s naturally gluten-free and can be made 100% vegan with the right ingredients.

Inspired by traditional Japanese mochi, but with Hawaiian and tropical dessert vibes, this recipe is a great introduction to the world of fruity Asian sweets. And don’t worry—it’s easier than it looks!

Let’s walk through how to make vegan mango mochi from scratch using simple ingredients you may already have at home.

What Is Mango Mochi? A Delicious Asian-Inspired Dessert Explained

Mango mochi is a tropical take on traditional mochi, a chewy rice cake made from glutinous rice flour (also known as mochiko). This version infuses mango puree into the dough, giving it a naturally sweet flavor and soft orange hue. It’s part of a larger family of Asian desserts that focus on texture—soft, chewy, gooey—and fruity desserts made with fresh or tropical fruit.

The filling can be fresh mango chunks or mango jam, and the outer mochi layer is steamed or microwaved, then rolled into soft bite-sized pieces. It’s popular in Hawaiian desserts and can be found at specialty dessert shops, but you can easily make it at home with this step-by-step guide.

Why This Vegan Mango Mochi Recipe Is a Must-Try

There are countless mango dessert recipes, but this one truly stands out. Here’s why:

It requires no gelatin or eggs, making it easy to veganize.

Only a few ingredients are needed—no fancy tools.

You can customize the sweetness and texture to your preference.

It’s naturally gluten-free, making it allergy-friendly.

It’s visually stunning and perfect for gifting or parties.

Best of all, this mango mochi recipe is beginner-friendly. So even if it’s your first time working with rice flour, you’ll end up with something delicious.

Ingredients for Mango Mochi Recipe

Here’s what you’ll need to make this mango dessert at home:

Dough:

• 1 cup glutinous rice flour (mochiko) – 120g
• ¾ cup mango puree – 180g (from fresh or canned mango)
• ¼ cup sugar – 50g
• ¼ cup water – 60ml
• 1 tablespoon cornstarch or potato starch (for dusting)

Filling (Choose One):

• ½ cup diced fresh mango (peeled and chopped small), or
• ½ cup mango jam or preserves

Optional:

• 1 teaspoon lemon juice (brightens the mango flavor)
• 1 teaspoon coconut milk (for a creamier taste)

To make it vegan: ensure your sugar is vegan-friendly and your filling contains no dairy.

How to Make Mango Mochi: Step-by-Step Instructions

Follow these steps for perfect homemade mango mochi.

Step 1: Prepare the Mango Purée

If using fresh mango, peel and dice 1 large ripe mango. Blend until smooth in a food processor or blender. Strain to remove any fibers, if necessary.

Step 2: Mix the Mochi Batter

In a medium bowl, add glutinous rice flour, mango purée, sugar, and water. Whisk until smooth and lump-free. Optional: Add coconut milk or lemon juice here for extra depth.

Step 3: Steam or Microwave the Mochi

Option 1: Steaming (Traditional)
Pour the mixture into a heatproof bowl. Cover with foil or a lid to prevent condensation. Steam over boiling water for 20–25 minutes. Stir halfway through to ensure even cooking.

Option 2: Microwave (Faster)
Pour into a microwave-safe bowl. Cover loosely and microwave for 1 minute. Stir, then microwave in 30-second bursts until thick and sticky (2.5 to 3.5 minutes total). The final dough should be translucent, thick, and stretchy.

Step 4: Cool and Dust the Mochi

Lightly dust your work surface with cornstarch. Transfer the hot mochi dough onto it. Let cool for 5–10 minutes until safe to touch. Dust the top with more starch and roll into a rectangle.

Step 5: Assemble the Mochi Balls

Cut dough into equal pieces (about 8–10). Flatten each piece into a small disc. Place 1 tsp of mango filling in the center. Pinch the edges closed and roll into a smooth ball. Dust lightly with starch to prevent sticking.

Kitchen Equipment You’ll Need

• Blender or food processor
• Mixing bowl and whisk
• Heatproof bowl for steaming or microwave use
• Steamer basket or microwave
• Rubber spatula
• Knife and cutting board
• Cornstarch for dusting

Optional: Cookie scoop or kitchen scale for even portions

Tips for Working with Mochiko

Use mochiko (glutinous rice flour), not regular rice flour—they are NOT interchangeable.

Don’t skip the dusting starch—it prevents sticking and tearing.

Steam with a lid or foil to avoid water drops falling into the dough.

Always let mochi cool slightly before shaping.

Looking for other recipes that use mochiko? Check out Coconut Milk Cake — a tender, tropical dessert that’s naturally gluten-free and deliciously moist.

Serving Suggestions for Mango Mochi

Serve chilled for a firmer, refreshing bite. Garnish with a dusting of powdered sugar, toasted coconut, or sesame seeds. Pair with green tea or fruit tea for an Asian-inspired dessert plate. Store in cupcake liners for a cute presentation at parties.

Need another fruity bite-sized treat? Try our Cranberry Brie Bites for an elegant sweet-savory appetizer.

How to Store Mango Mochi

Mango mochi is best enjoyed fresh, but here’s how to store it:

At room temperature: Up to 1 day, loosely covered.

In the refrigerator: 2–3 days in an airtight container (may harden slightly).

In the freezer: Store individually wrapped pieces for up to 1 month. Thaw at room temperature before eating.

Tip: Avoid humidity or excessive heat—it can make the mochi too sticky or soggy.

Tropical Variations and Fun Add-Ins

Want to mix things up? Try these variations:

Coconut Mango Mochi – Add coconut milk to the dough and roll in shredded coconut.
Strawberry Mochi – Swap mango purée for fresh strawberry purée.
Lychee or Pineapple Mochi – Use canned fruit and purée for unique flavors.
Mango Cheesecake Mochi – Add a dollop of vegan cream cheese in the center.

You might also love our Strawberry Balsamic Chicken for a savory dish that complements fruity desserts beautifully.

Common Mistakes to Avoid

Using the wrong flour – Only glutinous rice flour (mochiko) will give the correct chewy texture.

Overfilling – Leads to tearing when shaping.

Skipping the dusting – Mochi is extremely sticky without starch.

Cooking unevenly – Stir during microwaving or steaming for even texture.

For another soft, chewy Asian-inspired dessert, check out Taro Pudding — naturally vegan and packed with comfort.

FAQs About Mango Mochi and Fruity Desserts

Can I use frozen mango?
Yes! Thaw and purée before using. Drain excess liquid if needed.

Can I make mango mochi without a steamer?
Absolutely. The microwave version is just as tasty and faster.

Can I make it less sweet?
You can reduce the sugar or use an unsweetened filling if desired.

Is this recipe gluten-free?
Yes! Mochiko (glutinous rice flour) is gluten-free despite its name.

How do I keep the mochi soft?
Store in an airtight container and avoid refrigeration for too long.

Conclusion + Call to Action

There’s something truly special about homemade mochi—it’s soft, chewy, and bursting with natural flavor. This mango mochi recipe is perfect for anyone who loves tropical fruit, unique desserts, or simply wants to try something new in the kitchen.

It’s vegan, customizable, and fun for kids and adults alike. Whether you’re planning a summer dessert table, exploring Hawaiian desserts, or celebrating Asian sweets, this one is sure to impress.

If you loved this fruity treat, don’t forget to share the recipe, pin it to your favorite board, and subscribe to our blog for more delicious desserts and easy tutorials!

Print