Mango Mochi

Delicately soft and satisfyingly chewy, this mango mochi wraps juicy, sun-ripened mango in a pillowy layer of sweet glutinous rice dough. Lightly dusted in coconut and chilled to perfection, each bite delivers a refreshing burst of tropical flavor with a melt-in-your-mouth finish — perfect for dessert lovers and mango fans alike! Visit groovyfoodiess.com for more of Sarah's recipes!

Instructions

1. 1

   Place the sugar, ⅓ cup of the water, and ⅓ cup of the flour in a microwaveable bowl. Using a small whisk or fork, whisk to fully combine the mixture. Cover the bowl with a microwaveable plate, and microwave on MEDIUM for 3 minutes, stopping every 60 seconds to uncover and stir the mixture.

2. 2

   While the mochi is cooking, peel the mango, and slice off the cheeks. Set aside.

3. 3

   Transfer the bowl of cooked mochi to the fridge, and chill until it’s cool enough to touch, about 10 minutes.

4. 4

   Sprinkle some of the remaining ⅓ cup flour over a cutting board or plate. Place the cooled mochi on top. Cut the mochi in half.

5. 5

   Lightly dust 1 mochi piece with some of the remaining flour, then roll it to about ⅛-inch thickness with your palms or a rolling pin. Place 1 of the mango cheeks on the center of the mochi piece, then wrap the mochi around it, and pinch closed. Repeat the process with the remaining mochi piece.

6. 6

   If desired, you can brush the remaining 1 tablesopon water on the mochi pieces, and roll them in coconut flakes.

7. 7

   Serve immediately, or place in the fridge, loosely covered, for up to 4 hours.

8. 8

   Enjoy!

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