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Mango stuffed mochis stacked and served on a rustic metal platter. Chopped mangoes in a small wooden bowl at the background
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5 from 2 votes

Mango Mochi

These mango filled mochis are a treat on a hot summer day. Served chilled, these are mildly sweet, naturally vegan and gluten free desserts that are great for summer parties and get togethers.
Prep Time10 mins
Cook Time10 mins
Resting and Chilling Time4 hrs
Course: Dessert
Cuisine: Japanese
Servings: 12 mochis
Calories: 103kcal


  • 2 Mixing bowls
  • 1 plastic wrap
  • 1 Balloon whisk
  • 1 Tall trivet
  • 1 Instant Pot 6 quart or regular stove top steamer
  • 1 set measuring cups and spoons
  • 1 plate


  • ¾ cup glutinous rice flour
  • ½ cup powdered sugar
  • ¼ cup corn starch
  • cup unsweetened coconut milk please read blog post for more details
  • ½ cup unsweetened almond milk
  • 1 teaspoon Mango essence
  • 1 tablespoon vegan butter softened
  • 3 tablespoon chopped ripe mango
  • 4 tablespoon unsweetened shredded desiccated coconut


Making the batter

  • In a mixing bowl, add ¾ cup glutinous rice flour, ½ cup powdered sugar along with ¼ cup corn starch.
  • Mix well using a balloon whisk.
  • Now, add the vegan butter, almond milk, coconut milk and mango essence.
  • Stir well to make a smooth and lump-free batter.
  • The batter will be runny and look almost beige in color.

Steaming in the Instant Pot

  • Insert the inner pot into the Instant Pot.
  • Add 2.5 cups of water to the inner pot and place a tall trivet into the pot.
  • Now, place the batter bowl on the trivet.
  • Ensure that the sealing ring has been fitted properly into the lid.
  • Close the Instant pot with the lid and keep the VALVE in VENTING position.
  • Alternatively, you can do the steaming WITHOUT THE VALVE too.
  • Plug in the Instant Pot and press STEAM.
  • Remember that the timer does not function in the  STEAM preset mode in Instant Pot.
  • Start a kitchen timer for 10 minutes and allow the steaming to complete.
  • Once complete, press CANCEL and wait for 2 minutes before opening the lid.

Checking for doneness

  • To check whether the batter is cooked fully, insert a skewer or a toothpick into the center.
  • If it comes out without any liquid, its done fully.
  • If there is any liquid stuck to the skewer, continue to steam the batter for another 2 to 3 minutes.
  • Transfer the cooked dough to another mixing bowl.
  • Cover with a plastic wrap and allow it to cool completely.

Shaping the Mochi

  • Wet your hands and pinch a lemon size ball from the dough.
  • Spread it out to a thick flat disc on your palms.
  • Place a cube of mango in the center.
  • Now, bring together the edges and pinch them together to seal the Mochi.
  • After pinching the edges shut, even them out by rolling them slightly on your palms.
  • Roll the shaped Mochi in the desiccated coconut.
  • Repeat with the remaining dough and mangoes.
  • After shaping all the mochis, refrigerate them for at least 2 to 4 hours before serving.


  1. Mixing the batter thoroughly and without any lumps is crucial in making some fabulous Mochis. I recommend using a balloon whisk to mix the batter for best results.
  2. You can steam the batter in a regular steamer or in the Instant Pot. I used the Instant pot since you can use glass bowls in the Instant pot safely.
  3. To check if the batter is cooked, insert a skewer or a toothpick in the middle. If it comes out without any liquid, it is done.
  4. The batter can take anywhere between 10 to 13 minutes for cooking fully. Keep an eye out after the tenth minute. Do not steam the batter for a long time since this will affect the texture of the mochi.
  5. Transfer the steamed dough to another glass mixing bowl once it has cooked. This will help it to cool down evenly without drying out. This will also help in preventing the dough from getting cooked further in the residual heat.
  6. After transferring the dough to another bowl, keep it covered with a plastic wrap to prevent the surface from drying out.
  7. The dough has to cool down fully before making the Mochis.
  8. To make shaping easier, wet your hands and work with the dough on a silicon baking sheet.
  9. While shaping the Mochis, keep the dough covered at all times to prevent drying out.
  10. Chop the mangoes into small ½ inch cubes. If you use bigger cubes, the mochi may not seal fully and may tear.
  11. Allow the mochis to chill in the fridge for at least 2 hours before serving.
  12. Nutrition values are provided here as a courtesy. Kindly consult a health care practitioner if you have any health issues.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.


Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.


Calories: 103kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 23mg | Potassium: 41mg | Fiber: 1g | Sugar: 6g | Vitamin A: 85IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg
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