Homemade Mango Mochi Ice Cream
Create shop-quality mango mochi ice cream at home using a simple microwave method. This recipe features a soft, pillowy rice dough wrapped around a cold, creamy tropical center.
Ingredients
- 16 oz mango ice cream Or fresh mango pureed with cream and frozen
- 3/4 cup glutinous rice flour Mochiko or sweet rice flour; do NOT use regular rice flour
- 3/4 cup sugar Granulated white sugar
- 1/2 cup water Cool, filtered
- 1/2 cup corn starch For dusting
- 1-2 drops orange food coloring Optional
Instructions
- Scoop ice cream into 8 round balls and place into a muffin tin lined with cupcake liners. Freeze for at least 2 hours until rock solid.
- Whisk glutinous rice flour, sugar, and water in a microwave-safe bowl until smooth. Add food coloring if using.
- Cover bowl with plastic wrap. Microwave on high for 1 minute, stir with a wet spatula, then microwave for another 60-90 seconds until translucent and sticky.
- Dust a surface with cornstarch and roll dough to 1/4 inch thickness. Cut into 8 circles and chill in the fridge for 10 minutes.
- Work quickly to wrap each frozen ice cream ball in a dough circle, pinching the seams to seal. Freeze for 30 minutes before serving.
Notes
Always let the mochi sit at room temperature for 5 minutes before eating to ensure the dough reaches its signature pillowy texture. Never store in the fridge as the dough will harden.