These little summer delights are refreshing, light and tropical. Featuring juicy mangoes dipped in a tangy coconut lemon sauce, coated in shredded coconut and lovingly pillowed in soft and chewy mochi. This Coconut Mango Mochi is vegan, gluten-free and oil-free!
I’ve always loved soft and chewy food, with onde-onde, tapioca pearls and taro balls being just a few of my favourites. And, of course, mochi! The thing I love about mochi is that I can customise the fillings, or even the flavour of the dough itself. The first mochi variation I ever made were these Tahini Chocolate Truffle Daifuku Mochi (head on to her blog for a lot more tips on making mochi!).
Now this variation highlights the harmonious pairing of mango and coconut! To amp it up a little, I dipped each mango piece in my Coconut Lemon Sauce. Similar to yogurt, it has a tangy and fresh hint which I believe makes this mochi extra special 🙂 .
Tips to Make Vegan Coconut Mango Mochi:
- use parchment paper as your work surface. It makes transferring the mochi dough to the fridge much easier.
- make sure the mochi dough, mango, coconut lemon sauce and shredded coconut are chilled.
- flour your work surface, hands and whatever tools you use generously with cornstarch because the mochi dough is extremely sticky.
- cut the mochi dough into squares, not circles. It’s a lot easier to wrap IMO, and there’s no wastage too!
- work quickly when wrapping the mochi dough over the mangoes. heat from your hand will cause the sauce to start melting.
The mochi is best eaten chilled within 3 days, as the coconut lemon sauce and shredded coconut is pretty rich. Though I doubt they’ll last that long because they’re super refreshing and light. Believe me when I say I’ve eaten 5 of ’em in one sitting!
Check out these delightful treats:
- Onde-Onde/Klepon (Pandan Glutinous Rice Balls With Coconut Palm Sugar)
- 5-Ingredient Vegan Checkerboard Cookies (Biskut Dam)
If you’ve made this Vegan Coconut Mango Mochi, let me know! Leave a comment and rating below, tag me on Instagram @eatwkriss or Facebook @Eatwkriss. Remember to use the hashtag #eatwkriss so that I can see your amazing recreations!
Vegan Coconut Mango Mochi (Gluten and Oil-Free)
Ingredients
- ½ cup glutinous rice flour
- 2 tbsp sugar*
- ½ cup warm water
- 1 mango peeled
- ¼ cup coconut lemon sauce**
- 1¼ cup shredded coconut
- cornstarch for dusting
Instructions
- Combine flour, sugar and water together with a whisk/fork to form a liquid mixture. Steam for 15 minutes or until the dough has become firmer and more opaque. Transfer to a parchment paper dusted with cornstarch and let cool until warm to touch. Roll out into a 6 x 9-inch rectangle. Refrigerate for 15 minutes, or until completely cool.
- Scoop out 12 balls of mango flesh with a teaspoon. Pat dry with a kitchen towel to remove excess mango juice. Dip each piece in coconut lemon sauce, then coat with shredded coconut. Refrigerate until ready to assemble.
- Cut the rolled out dough into 12 equal squares. Working quickly with floured hands, place a coconut mango piece in the center and fold the corners of the dough inwards. Pinch the folds to secure, then gently roll the dough into a ball. Repeat with the other pieces.
- Refrigerate for at least 15 minutes before serving chilled. Best eaten fresh, enjoy!
Notes
SAVE THIS PIN FOR LATER ⇓
