Microwave Mango Mochi

Did you know you can make mochi without any fancy equipment—just a microwave? Simply heat the ingredients in a bowl, and you will get a smooth, translucent dough. Roll it out, add a juicy mango slice, and you’ve got homemade mochi! It’s silky soft with a burst of fruity flavor. Try this easy microwave mango mochi recipe using the microwave method!

Mochi Origin

Mochi is a traditional Japanese food made from glutinous rice, which is pounded into a soft, stretchy dough. Its origins date back over 1,000 years. Originally used in Shinto rituals, mochi became a sacred food for celebrations like New Year’s and is still often featured in these traditions today. Now, it is enjoyed worldwide in forms like mochi ice cream, daifuku, and other mochi-based desserts.

Ingredients

1 cup mochiko (glutinous rice flour)
1/4 cup cornstarch (plus more for dusting)
1/3 cup sugar (adjust to taste)
3/4 cup water
1/4 cup milk
Mangoes

Click on the images for the direct link to the ingredients I used:

Microwave Mango Mochi Instructions

Peel the mangoes. Cut large slices from the front and back of the seed. Set aside.
In a microwave-safe bowl, combine mochiko, cornstarch, sugar, water, and milk. Mix until smooth.

Microwave the mixture for 2 minutes. Stir well, then microwave again for another 1–2 minutes until the dough turns translucent and sticky.

Let the dough cool slightly.
Dust your work surface generously with cornstarch.

Transfer the dough to the board and divide it into two equal portions.
Knead each portion lightly and roll.

Flatten one dough ball and place a mango slice in the center.

Pinch the edges of the dough together to seal, then flip it seam-side down.

Slice the mochi in half to reveal a beautiful mango cross-section before serving.

Enjoy!

Microwave Mango Mochi Mango Mochi Tips

• Use ripe but firm mangoes. Overripe mangoes may be too mushy and difficult to work with.
• If you have excess mochi dough, trim it off to help the mango mochi fit snugly and look neat.
• Dust your hands and workstation generously with cornstarch to prevent the dough from sticking.
• Seal the dough tightly to keep the mochi from breaking or leaking.

Substitutes

Mango –> Other types of fruits like strawberries or sweet red bean paste

Sugar –> Honey, 0 calorie sweetener, agave syrup

Milk –> Other plant-based milk like soy or oat milk

If you enjoyed this mango mochi dessert, you might also like my rice cooker mango sticky rice recipe.

Rice Cooker Mango Sticky Rice