Low Sodium Mango Mochi
Indulge in the sweet and chewy delight of **Low Sodium Mango Mochi**, a tropical twist on the classic Japanese treat. This guilt-free recipe combines the natural sweetness of fresh mango purée with glutinous rice flour, creating a soft, sticky dough that's perfectly balanced without the need for added salt. Unlike traditional mochi recipes, this version is made quickly and easily in the microwave, ready in just 30 minutes from start to finish. Each tender bite showcases the luscious flavor of ripe mango, while a light dusting of cornstarch ensures a perfectly smooth and non-sticky finish. Perfect as a low-sodium dessert or snack, these vibrant mango mochi squares are great for parties, afternoon treats, or simply satisfying your sweet tooth with a healthier option. **Gluten-free, low in sodium**, and irresistibly fruity, this simple recipe is a must-try for mochi lovers!
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Recipe Information
Ingredients
- 150 grams Glutinous rice flour
- 150 grams Mango puree (fresh mango blended)
- 100 ml Water
- 50 grams Granulated sugar
- 25 grams Cornstarch (for dusting)
Instructions
In a microwave-safe bowl, combine the glutinous rice flour and granulated sugar. Mix thoroughly to evenly distribute the sugar.
In a separate bowl, combine the mango puree and water, and stir until well-blended.
Gradually add the liquid mixture to the flour mixture, stirring continuously until a smooth batter forms without lumps.
Cover the bowl loosely with plastic wrap, leaving a small opening for steam to escape.
Microwave the mixture on high for 2 minutes. Remove from the microwave, stir the mixture with a wet spatula to ensure even cooking, and break up any clumps.
Return the bowl to the microwave and heat for another 1.5 minutes on high. The mochi should be more translucent and sticky at this stage.
Generously dust a clean surface with cornstarch and turn the mochi dough out onto it. Be careful as the dough may be very hot.
Dust your hands and a rolling pin with cornstarch to prevent sticking. Gently roll the dough to a thickness of about 1/4 inch.
Cut the mochi dough into 2-inch squares or use a cookie cutter for desired shapes.
Allow the pieces to cool completely before serving. Store any leftovers in an airtight container at room temperature.
Nutrition Facts
Calories |
930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 216.8 g | 79% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 70.5 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 304 mg | 6% | |
*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.
