Mango Mochi Ice Cream
I use glutinous rice flour, mango ice cream, and sugar to make these adorable, tasty mango mochi ice cream. There is nothing like the soft, chewy outer covering, with the cold, sweet, fruity center. There is a reason these delicacies went viral, and now you can make your own at home!
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
- My #1 Secret Tip for this mango mochi ice cream recipe is to work quickly once the ice cream and dough come together. The longer the ice cream sits out, the harder it becomes to seal the dough cleanly.
- Cook in stages: I microwave the dough in short bursts and stir each time to avoid uneven cooking.
- Dust generously: When rolling out the dough, dust the parchment and dough with a generous amount of corn starch. I even recommend rubbing some on the rolling pin before you begin.
- Check texture: I look for a stretchy, glossy finish before removing the dough from the microwave.
- Seal tightly: Pinching the edges firmly ensures that the ice cream stays fully enclosed during freezing, and does not leak out when eaten.
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