Low Fat Mango Mochi
Delight your taste buds with the tropical sweetness of Low Fat Mango Mochi, a healthier twist on the beloved Japanese dessert. This guilt-free recipe combines glutinous rice flour and cornstarch to create a soft, chewy dough infused with vibrant mango puree, offering a burst of fresh, fruity flavor in every bite. Each mochi is lovingly filled with juicy, diced mango, making it a refreshing treat that’s perfect for summer or any time you crave a sweet escape. With minimal added sugar and a dusting of potato starch for effortless handling, this easy microwave method ensures your mochi is ready in just under an hour. Great for sharing or enjoying as a solo indulgence, Low Fat Mango Mochi is a delightful way to savor mango in a fun and portable form.
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Recipe Information
Ingredients
- 150 grams Glutinous rice flour
- 30 grams Cornstarch
- 50 grams Granulated sugar
- 200 milliliters Mango puree
- 100 milliliters Water
- 100 grams Fresh mango, diced
- 50 grams Potato starch (for dusting)
Instructions
In a mixing bowl, combine the glutinous rice flour, cornstarch, and granulated sugar. Stir to mix evenly.
Slowly add the mango puree and water to the dry ingredients, stirring continuously until a smooth batter forms with no lumps.
Cover the bowl with plastic wrap, making sure it's microwave-safe, and microwave the mixture on high for about 2-3 minutes. Remove, stir, and repeat until the mixture becomes a sticky and translucent dough, usually around 6-8 minutes total, depending on the microwave.
Let the mochi dough cool slightly, just until it's safe to handle.
Dust a flat surface with potato starch and turn the dough out onto it. Sprinkle some additional potato starch on top of the dough to prevent sticking.
With a well-coated rolling pin or your hands, flatten the mochi dough gently to about 1/4 inch thickness.
Use a round cookie cutter or a cup to cut circles from the dough, re-rolling scraps if necessary to use all the dough.
Place a small spoonful of diced fresh mango onto the center of each dough circle. Gather the edges of the dough up around the filling and pinch them together to seal.
Roll the filled mochi balls in potato starch to prevent sticking.
Repeat the filling process for each mochi piece. Once all pieces are filled and shaped, let them rest at room temperature to slightly set before serving.
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9 mg | 0% | |
| Total Carbohydrate | 286.2 g | 104% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 91.5 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 559 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
