Mango Mochi Ice Cream
Mango mochi ice cream combines sweet rice dough with a creamy mango filling, creating a soft and chewy dessert. Perfect for anyone who loves fruity treats, I'll guide you through making this easy, no-special-equipment-needed dessert at home. In just about 30 minutes, you'll master making this Japanese mango ice cream dessert that might just become your new favorite!
Servings: 8
Calories: 275kcal
Ingredients
- 16 oz Mango ice cream or fresh mango, pureed with cream and frozen until solid
- ¾ cup Glutinous rice flour
- ¾ cup Sugar
- ½ cup Water
- ½ cup Corn starch or cornflour
- Orange food coloring optional
Instructions
- Using a 12 hole muffin tray, line 8 holes with muffin liners, set aside.
- Using an ice cream scoop, scoop out 8 balls of ice cream and place each ball into prepared muffin liners.
- Place the ice cream balls into the freezer.
- In a medium mixing bowl whisk together the rice flour and sugar. Pour in the water and mix until smooth. If using food coloring add a drop and mix until well combined.
- Cover with plastic wrap and microwave on high for 1 minute. Remove and stir with a rubber spatula, cover and heat again for another minute to a minute and 30 seconds. (Total cooking time will depend on the strength of the microwave.)
- Remove and stir. The mochi will turn from white to almost translucent in color.
- Sprinkle corn starch over a silicone sheet or parchment paper. Place the cooked mochi dough onto the corn starch (corn flour).
- Using a rolling pin, roll the dough out thin, dusting with cornflour if it’s a little sticky.
- Using a circular cookie cutter, large enough to cover the icecream balls, cut the dough into 8 circles.
- Cover a tray with plastic wrap and place the dough circles on to it with a piece of wrap in between each layer.
- Chill the cut circles in the fridge for 10 minutes.
- When the dough is cold and the ice cream balls are frozen hard you can start to put it all together.
- Start by placing one dough circle on your work surface, add an ice cream ball into the center of the dough.
- Encase the ice cream ball with dough, pinching the ends together. Place the dough covered ice cream ball back into the muffin liner with the seam side down.
- Repeat with remaining ice cream balls and dough.
- Once complete, place the muffin tray with mochi ice creams back into the freezer and freeze until ready to serve, at least 2 hour before serving.
Notes
- To make these ice cream mochi balls vegan friendly simply use vegan ice cream.
- Do not over cook the dough as this will produce a rubbery dough, making it difficult to work with.
- Cooking time will vary based on the strength of the microwave being used.
- Be sure to chill the dough before wrapping the ice cream balls to ensure it doesn’t melt the ice cream.
- Store prepared mochi ice creams in the freezer in a airtight container for up tp 3 months.
- Remove the ice cream mochis from the freezer 5 minutes before serving to allow the mochi skin to soften slightly.
- If you want to make this with fresh mango, first blend 1 ripe mango (peeled and diced) + 1-2 cups heavy cream in a blender until smooth (you can add sugar to taste if you like), transfer to ice cube trays and freeze until hardened. Then use that as your mochi filling!
Nutrition
Serving: 1mochi | Calories: 275kcal | Carbohydrates: 51g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 47mg | Potassium: 125mg | Fiber: 1g | Sugar: 31g