Easy, Mango Mochi Made in Microwave or Steamed Recipe (Lo Mai Chi 芒果糯米糍)

Mango Mochi (also known as Mango Lo Mai Chi 芒果糯米糍) is a classic Hong Kong sweet treat made with soft, chewy coconut mochi wrapped around a fresh, juicy mango chunk. These are best eaten the day they are made, which makes them an ideal same-day project when you want a fresh, handmade dessert without a long commitment.

Mango lo mai chi is built on glutinous rice flour, which is what gives the dough its stretch and chew. Cooked with full fat coconut milk, the wrapper turns silky and tender, and it pairs deliciously with the bright sweetness of a ripe champagne mango, which is smaller, less fibrous, and easier to wrap than a standard variety. This is a short recipe that’s easy once you understand the texture of properly cooked mochi dough, stretchy and cohesive rather than wet or stiff.

Measure your ingredients, slice your mango, and dust your work surface with rice flour before you begin so that assembly moves smoothly from start to finish.

⏰ Make-Ahead & Flexible Timeline (Day-by-Day Guide)

Do you feel overwhelmed or have a busy schedule but still want to make this recipe?! This recipe can be made in one day or broken into steps across several days depending on your schedule. ٩(^ᗜ^ )و ´- 

˗ˏˋ ★ Option 1: Same-Day Bake ★ ˎˊ˗ 

Follow the recipe card below for directions on preparing the treat the same day. 

˗ˏˋ ★ Option 2: Make Ahead★ ˎˊ˗ 

Day 1: prep ingredients/tools

Make sure you have all the ingredients and tools needed! Measure all your mochi ingredients and mix into a container then store in the fridge. Peel and cut your mangoes, cover, and keep in the fridge.

Day 2: make mango mochi 

Pour mixed mochi ingredients into a microwave safe bowl and heat according to recipe instructions. Let cool and roll out to cover mango slices according to recipe instructions.

˗ˏˋ ★ ˎˊ˗ woohoo, you did it!!! ٩>ᴗ<)و I hope this was fun and it helped you become a more confident baker ˗ˏˋ ★ ˎˊ˗ 

Main Ingredients

Mochiko or glutinous rice flour: This is the foundation of the dough, giving mochi its signature soft, chewy, and stretchy texture once cooked.

Granulated sugar or sugar alternative: Adds just enough sweetness to the dough to complement the fresh mango without overpowering it.

Unsweetened full fat coconut milk: Provides richness and a subtle coconut flavor to the dough, and helps create a smooth, pliable texture.

Neutral oil: Keeps the mochi dough soft and prevents it from becoming too sticky or dense as it cools.

Champagne mango: A small, fiberless variety with an exceptionally sweet, creamy flavor that makes it ideal for wrapping whole in mochi. You can use bigger mangoes or your favorite variety as well! You just might need to cut it a little smaller to fit in the mochi wrapper.

See recipe card below for ingredient measurements! This is for those that want a more in-depth idea of what each ingredient is and what they do. ٩(^ᗜ^ )و ´-

🥄TOOLS YOU’LL NEED

• Kitchen scale, measuring flour and sugar
• Measuring spoons
• Microwave-safe bowl with lid or cover, cooking and cooling mochi
• Mixing spoon or spatula, stirring and mixing mochi
• Cutting board, prepping mango
• Sharp knife, cutting and peeling mango
• Rolling pin, flattening mochi dough
• Alternative: A smooth, flat-bottomed glass or mug works just as well.

OPTIONAL UPGRADES

• Food-safe gloves, handling sticky mochi dough cleanly

HOW TO MAKE (STEP-BY-STEP) 

Step 1: Combine the glutinous rice flour, sugar, coconut milk, and oil in a microwave-safe bowl or steamer like in picture and stir until smooth. Cover the bowl with a plate or plastic wrap.

Step 2: Microwave for 30 seconds, then uncover and stir well. Cover again and microwave for another 30 seconds. Keep repeating this process, stirring between each interval, until the dough looks opaque, feels stretchy, and no longer appears liquidy or wet.

If steaming, steam until toothpick or chopstick poked in doesn't come out wet.

Cover and let it cool completely at room temperature, about 30 minutes to 1 hour.

If you make a big portion like we did (HAHA!) you can separate into smaller portions so it cools faster.

Step 3: Wash the mango well and peel the skin. Slice down each side of the pit to remove both cheeks, then carefully cut away any remaining fruit around the seed.

Step 4: Take one mochi portion and use your hands or a small rolling pin to flatten it into a round disc just wide enough to wrap around your mango piece.

Step 5: Place one piece of mango in the center of the disc. Bring the edges of the dough up and around the mango, pinching the seams firmly to seal everything inside. Repeat with the remaining dough and mango.

🔄Substitutions & Flavor Ideas

Want to switch it up? Here are some variations and substitutions you can try✧ദ്ദി( ˶^ᗜ^˶ ): 

• Try another fruit! Whole strawberries or kiwis would be a delicious alternative!

Enjoy! ദ്ദി ˉ͈̀꒳ˉ͈́ )✧ Please tag @sparklecakerie if you make this! I’d love to see and share your creations ♡⸜(˶˃ ᵕ ˂˶)⸝♡⋆˚✿˖°

💕More Recipes You’ll Love

If you love this recipe, try pairing it with these next!

❄️STORAGE INSTRUCTIONS

Room Temp

Mango mochi is best enjoyed the day it is made. Keep it at room temperature in an airtight container for up to a few hours, and expect the dough to stay soft and pleasantly chewy.

Fridge

You can refrigerate leftovers in an airtight container for up to one day, though the dough will firm up and become a little denser when chilled. Let it sit out at room temperature for 10 to 15 minutes before eating to soften back up or enjoy it chilled. (I love eating it cold actually!) 

Freezer

Freezing is not recommended for this recipe, as the fresh mango does not thaw well and the dough texture will suffer.

❓FAQ