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Mango Mochi Ice Cream Recipe

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Let’s make Mango Mochi Ice Cream, ice cream wrapped with mochi. The unique texture makes this one of the most popular sweets in Japan. It takes many steps to make the mochi ice cream but the taste is really amazing!

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Mochi Ice Cream
Votes: 16
Rating: 3.75
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Course Dessert
Cuisine Japanese
Cook Time 25 minutes
Time for allowing mochi sit to cool and chilling in the freezer to firm up is not included in cook time.
Servings
pieces
Translator Get Francis Mug
Course Dessert
Cuisine Japanese
Cook Time 25 minutes
Time for allowing mochi sit to cool and chilling in the freezer to firm up is not included in cook time.
Servings
pieces
Translator Get Francis Mug
Votes: 16
Rating: 3.75
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
  • 50 g Sweet Rice Flour (Glutinous Rice) mochiko or shiratamako
  • 75 g Granulated Sugar
  • 100 ml Water
  • 1 tbsp Mango Jam
  • 1 tsp Mizuame a type of Japanese sweetener, substitute: 25g/0.9 oz granulated sugar for 1 tsp mizuame
  • 100 g Potato Starch or corn starch
  • 300 ml Mango Gelato
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
  1. Let’s shape the mango gelato into balls. Use an ice cream scoop to make the gelato into balls and place them into foil baking cups.
    Let’s shape the mango gelato into balls. Use an ice cream scoop to make the gelato into balls and place them into foil baking cups.
  2. Let the cups and tray cool in a freezer before use. Work very quickly to avoid melting and firm up 8 gelato balls in the freezer completely.
    Let the cups and tray cool in a freezer before use. Work very quickly to avoid melting and firm up 8 gelato balls in the freezer completely.
  3. Let’s purée the mango jam. Spoon the jam onto a flat, or uragoshi strainer. Press the jam with a wooden paddle and continue scraping toward you. Removing the lumps from the jam will prevent the mochi from breaking later.
    Let’s purée the mango jam. Spoon the jam onto a flat, or uragoshi strainer. Press the jam with a wooden paddle and continue scraping toward you. Removing the lumps from the jam will prevent the mochi from breaking later.
  4. Flip the strainer over. Gather 1 tablespoonful of the mango purée with a spatula.
    Flip the strainer over. Gather 1 tablespoonful of the mango purée with a spatula.
  5. Let’s make the mochi, pounded sticky rice. Combine the sticky rice flour and sugar in a microwave-safe bowl and mix well with a spatula.
    Let’s make the mochi, pounded sticky rice. Combine the sticky rice flour and sugar in a microwave-safe bowl and mix well with a spatula.
  6. Add a little water at a time and mix just enough to get rid of the pockets of flour.
    Add a little water at a time and mix just enough to get rid of the pockets of flour.
  7. Add the mango jam to the mixture and continue to mix.
    Add the mango jam to the mixture and continue to mix.
  8. Finally, add the mizuame, a type of Japanese sweetener. Mizuame will also moisten the mochi but if it is not available, add extra sugar.
    Finally, add the mizuame, a type of Japanese sweetener. Mizuame will also moisten the mochi but if it is not available, add extra sugar.
  9. Loosely cover the bowl with plastic wrap. Heat the mixture in a microwave at 600 watts for 2 minutes. Cooking time depends on the wattage of the microwave so adjust the time accordingly.
    Loosely cover the bowl with plastic wrap. Heat the mixture in a microwave at 600 watts for 2 minutes. Cooking time depends on the wattage of the microwave so adjust the time accordingly.
  10. Remove the plastic wrap and mix with a spatula until smooth.
    Remove the plastic wrap and mix with a spatula until smooth.
  11. Loosely cover the bowl with the plastic wrap again. Microwave the mochi for additional 40 seconds.
    Loosely cover the bowl with the plastic wrap again. Microwave the mochi for additional 40 seconds.
  12. Remove the plastic wrap and thoroughly mix the mochi with the spatula.
    Remove the plastic wrap and thoroughly mix the mochi with the spatula.
  13. When the surface becomes glossy, place the mochi onto a tray that is generously covered with potato starch. This thick layer of starch will prevent the mochi from sticking.
    When the surface becomes glossy, place the mochi onto a tray that is generously covered with potato starch. This thick layer of starch will prevent the mochi from sticking.
  14. Sprinkle more starch on top with a mesh strainer.
    Sprinkle more starch on top with a mesh strainer.
  15. Lightly pat the mochi, spreading it into a 16x32cm (6.3"x12.6") sheet. Allow it to sit and cool and then place it in the fridge for about 30 minutes.
    Lightly pat the mochi, spreading it into a 16x32cm (6.3"x12.6") sheet. Allow it to sit and cool and then place it in the fridge for about 30 minutes.
  16. Let’s prepare 8 pieces of mochi for the mochi ice cream. Cut the sheet of mochi in half lengthwise and then cut it crosswise into 8 square pieces.
    Let’s prepare 8 pieces of mochi for the mochi ice cream. Cut the sheet of mochi in half lengthwise and then cut it crosswise into 8 square pieces.
  17. With a scraper, place each mochi onto your palm. Remove the excess starch with a pastry brush. Flip it over and remove the starch on the other side.
    With a scraper, place each mochi onto your palm. Remove the excess starch with a pastry brush. Flip it over and remove the starch on the other side.
  18. Place the mochi onto a plate covered with plastic wrap and then cover it with another sheet of plastic wrap. Repeat the process and layer each mochi and plastic wrap one after the other. Cover the plate and place it in the freezer for 30 minutes to 1 hour.
    Place the mochi onto a plate covered with plastic wrap and then cover it with another sheet of plastic wrap. Repeat the process and layer each mochi and plastic wrap one after the other. Cover the plate and place it in the freezer for 30 minutes to 1 hour.
  19. Let’s make the mochi ice cream. Remove one gelato ball from the freezer and place it onto the chilled mochi with the rounded side facing down.
    Let’s make the mochi ice cream. Remove one gelato ball from the freezer and place it onto the chilled mochi with the rounded side facing down.
  20. Place the gelato along with the plastic wrap into a small cup.
    Place the gelato along with the plastic wrap into a small cup.
  21. Gather the mochi up to the center around the gelato. Put starch on your fingertips to prevent the mochi from sticking.
    Gather the mochi up to the center around the gelato. Put starch on your fingertips to prevent the mochi from sticking.
  22. Wrap the gelato with plastic wrap, hold it with a bag clip and then quickly place it in the freezer to firm up. You should work on only one filling at a time to avoid melting.
    Wrap the gelato with plastic wrap, hold it with a bag clip and then quickly place it in the freezer to firm up. You should work on only one filling at a time to avoid melting.
  23. We’ve shown the recipe with the mango today but we had also tried the blueberry and strawberry ones with the same procedure.
    We’ve shown the recipe with the mango today but we had also tried the blueberry and strawberry ones with the same procedure.
  24. Now, the gelato is completely firmed up. Remove the clip and plastic wrap and place the mango mochi ice cream onto a plate. Put the blueberry and strawberry mochi ice cream next to it.
    Now, the gelato is completely firmed up. Remove the clip and plastic wrap and place the mango mochi ice cream onto a plate. Put the blueberry and strawberry mochi ice cream next to it.
Recipe Notes

Ice cream will easily melt so please finish each process as quickly as possible.
You can choose your favorite jam and ice cream and enjoy the variations in color and taste.

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Cooking with Dog

Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed.
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Evee

Hi Francis,
Thank you for this delicious recipe! I really enjoy learning from your show. I live in Canada and it’s hard to come by these delicacies otherwise 🙂
I also enjoy your costume every time! You have impeccable tastes (in food and clothes).
Keep up the good work!

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Cooking with Dog

Happy to know that you are learning from the show. Chef is flattered to hear you like her food and clothes. Thank you for the message from Canada! 🙂

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