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Mango Mochi Ice Cream Recipe

This Japanese dessert is a delicious sweet treat that's extremely easy to make.
5 from 1 vote
Prep Time 1 hr
Cook Time 3 mins
Freeze Time 7 hrs
Total Time 8 hrs 3 mins
Course Dessert
Servings 12
Calories 143 kcal



  • 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


  • 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. 


  • 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.


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
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