Mango Mochi Ice Cream Recipe

Mochi,ice,cream,with,mango,,traditional,japonese,rise,sweets

This Japanese dessert is a delicious sweet treat that's extremely easy to make.

5 from 1 vote

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Prep Time 1

Cook Time 3

Freeze Time 7

Total Time 8 3

Course Dessert

Servings

Calories 143 kcal

Equipment

Muffin tin
Cupcake liners
Cookie dough scoop
Rolling pin
Cookie sheets
Cookie cutter
Mixing bowls
Measuring cups
Measuring spoons

Ingredients

¾ cup glutinous sweet rice flour
¾ cup water
¼ cup sugar
1 tsp vanilla extract
½ cup cornstarch
1 pint mango ice cream
3-4 drops yellow food coloring

Instructions

Line your muffin tin with twelve cupcake liners and scoop the mango ice cream into each cup. Place the mango ice cream balls in the freezer for 2-3 hours until they are frozen solid.
When the mango ice cream has frozen solid, whisk the glutinous sweetened rice with the granulated sugar in a bowl. Stir in the water, vanilla extract, and yellow food coloring until it is well combined.
Cover the mochi with plastic wrap, then heat it in the microwave at full power for 1 minute. Partially remove the plastic wrap and mix it with a wet rubber spatula.
Cover the mochi and cook it for another minute, then give it a stir, cover it and cook the mochi for an additional 30 seconds until it is slightly translucent.
Arrange a layer of parchment paper on your work surface, generously dust it with cornstarch, place the mochi on top of the parchment paper, and dust the mochi with more cornstarch.
When it is cool enough to handle, dust your rolling pin with cornstarch and roll the mochi into a thin dough. Pick the parchment paper up, transfer the mochi to a cookie sheet, and chill it for 15 minutes.
Dust the cookie cutter with cornstarch and cut out eight circles, and remove the excess cornstarch with a pastry brush and place the mochi onto a plastic wrap-lined plate.
Place another piece of plastic wrap on top of the mochi circle and repeat. Next, roll the scraps of mochi dough into a ball, roll it out and cut more mochi circles out.
Place the plastic wrap with the mochi on top of your workstation, add a mango ice cream ball and bring the corners of the mochi dough together to encase the ice cream ball.
Cover the mochi ball in the plastic wrap, place it back into the muffin pan, and freeze it for 2-4 hours. Allow the mochi to sit out for 3-5 minutes to soften the outer layer before serving.

Notes

When wrapping the mochi around the mango ice cream, wrap them individually one at a time to prevent the mango ice cream from melting.
Store your mochi balls in an airtight container for 1-2 weeks if you are not using them immediately.

Nutrition

Serving: 72gCalories: 143kcalCarbohydrates: 31.42gProtein: 2.42gFat: 1.22gSaturated Fat: 0.324gPolyunsaturated Fat: 0.329gMonounsaturated Fat: 0.38gCholesterol: 3mgSodium: 57mgPotassium: 25mgFiber: 0.4gSugar: 8.83gVitamin A: 121IUCalcium: 14mgIron: 0.25mg

Keyword Mochi Ice Cream