Mango Mochi Ice Cream is a sweet and chewy Japanese dessert that combines the refreshing flavor of mango with the soft, stretchy texture of mochi and the creaminess of ice cream. This dessert is perfect for hot summer days or anytime you want a sweet treat that is both refreshing and satisfying.
How To Make
To make Mango Mochi Ice Cream, you start by making the mochi dough. Mochi is made from sweet rice flour, sugar, and water, which are mixed together and microwaved until they form a sticky, stretchy dough. The dough is then rolled out into small circles and wrapped around small scoops of mango ice cream.
The ice cream-filled mochi balls are then dusted with cornstarch or potato starch to prevent sticking and frozen for a few hours until they are firm. Once frozen, the mochi balls are ready to be served.
This dessert is a perfect combination of flavors and textures. The juicy sweetness of the mango ice cream pairs perfectly with the chewy and slightly sweet mochi dough. The frozen texture of the ice cream and the soft texture of the mochi also create a fun and interesting mouthfeel.
Mango Mochi Ice Cream can be enjoyed as a light dessert or snack on its own, or it can be served alongside other Japanese treats such as green tea mochi or daifuku. Overall, this dessert is a delicious and unique way to enjoy mango and ice cream in a fun and creative way.
Here are some tips and variations for making Mango Mochi Ice Cream:
Use high-quality ingredients: To get the best flavor and texture in your Mango Mochi Ice Cream, be sure to use high-quality mango ice cream and sweet rice flour. Using fresh, ripe mangoes in the ice cream can also add a boost of natural sweetness and flavor.
Keep the mochi dough thin: When making the mochi dough, be sure to keep it thin so that it doesn't overwhelm the ice cream filling. You can use a rolling pin to roll out the dough to an even thickness of about 1/8 inch.
Use cornstarch or potato starch: To prevent the mochi from sticking, dust your hands, work surface, and the finished mochi balls with cornstarch or potato starch. This will also give the mochi a slightly sweet taste and a matte finish.
Add toppings: Sprinkle chopped toasted almonds, coconut flakes, or sesame seeds over the finished mochi balls for added texture and flavor.
Use different ice cream flavors: While mango ice cream is traditional for Mango Mochi Ice Cream, you can use other ice creams flavors like green tea, strawberry, or vanilla. Just make sure the ice cream is firm and not too soft so that it holds its shape inside the mochi dough.
Make it vegan: Use a vegan ice cream or sorbet and swap the butter for vegan butter or margarine to make this recipe vegan-friendly.
Add fruit chunks: Add small chunks of fresh or canned fruit, like mango or pineapple, to the ice cream filling for added texture and flavor.
Make different shapes: You can shape the mochi into different shapes, like triangles or rectangles, to make them look more interesting and unique. Use a cookie cutter or a knife to shape the dough before wrapping it around the ice cream filling.
Ingredients:
- 1 cup sweet rice flour
- 1/4 cup sugar
- 1 cup water
- 1 tbsp cornstarch or potato starch
- 1-pint mango ice cream
Instructions:
In a microwave-safe bowl, whisk together the sweet rice flour, sugar, and water until well combined.
Cover the bowl with plastic wrap and microwave on high for 2-3 minutes, or until the dough is cooked and sticky.
Let the dough cool for a few minutes before dusting a clean work surface with cornstarch or potato starch.
Scoop out small balls of mango ice cream and set them aside.
Roll out the mochi dough to an even thickness of about 1/8 inch. Use a round cookie cutter or a small glass to cut out circles from the dough.
Place a scoop of mango ice cream in the center of each mochi circle.
Gently pull up the edges of the mochi circle and pinch them together to enclose the ice cream filling. Make sure to seal the edges tightly so the ice cream doesn't leak out.
Dust each mochi ball with cornstarch or potato starch to prevent sticking, and place them on a parchment-lined baking sheet.
Freeze the mochi balls for at least 2 hours or until they are firm.
Once the mochi balls are frozen, they are ready to serve. Let them sit at room temperature for a few minutes before eating to allow the mochi dough to soften.
Enjoy your homemade Mango Mochi Ice Cream!