Soy-Free Mango Mochi
Indulge in the tropical delight of Soy-Free Mango Mochi, a sweet and chewy Japanese-inspired treat that’s entirely free from soy and full of luscious mango flavor. This easy-to-make recipe combines the fragrant creaminess of coconut milk with the vibrant sweetness of fresh mango purée to create a silky smooth mochi dough, perfectly complemented by a juicy mango filling. Prepared in just 35 minutes, this dessert is naturally gluten-free and ideal for sharing at gatherings or enjoying as a snack. A light dusting of cornstarch ensures a mess-free experience while shaping the mochi into its signature soft, bite-sized form. Perfect for mango lovers and those seeking allergy-friendly treats, this recipe is sure to become a favorite in your dessert rotation!
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Recipe Information
Ingredients
- 160 grams Sweet rice flour
- 50 grams Granulated sugar
- 200 milliliters Coconut milk
- 100 grams Fresh mango purée
- 30 grams Cornstarch (for dusting)
- 150 grams Fresh ripe mango, diced
Instructions
In a medium mixing bowl, combine sweet rice flour and granulated sugar.
Gradually add coconut milk to the dry ingredients, stirring constantly to prevent lumps, until a smooth batter forms.
Mix in the fresh mango purée until fully incorporated.
Cover the bowl with plastic wrap, leaving a small gap for steam to escape, and microwave the mixture on high for 2 minutes.
Stir the mixture thoroughly, then cover again and microwave for an additional 2 minutes or until the dough becomes firm and slightly translucent.
Once done, let the mochi dough cool for a few minutes until it's cool enough to handle.
Spread cornstarch over a clean, flat surface and dust your hands with it to prevent sticking.
Transfer the mochi dough onto the cornstarch-dusted surface. Knead gently to ensure an even consistency, adding more cornstarch as necessary to prevent sticking.
Divide the dough into 8 equal parts. Flatten each part into a circular shape with the center being thicker than the edges.
Place a small portion of diced fresh mango in the center of each dough circle.
Carefully gather the edges of the dough circle over the mango to form a ball, pinching the ends together to seal the filling.
Repeat with the remaining dough and mango until all mochi balls are formed.
Dust any excess cornstarch off the mochi and serve immediately, or store in an airtight container at room temperature for up to 24 hours.
Nutrition Facts
Calories |
1112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 38 mg | 2% | |
| Total Carbohydrate | 260.9 g | 95% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 98.8 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 656 mg | 14% | |
*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.
