Japanese
Mango Mochi Ice Cream
by Chef in Camicia · 306K subscribers on YouTube
A homemade mango mochi ice cream recipe with a creamy mango and chocolate filling wrapped in a soft, chewy glutinous rice dough. Optional food coloring for a vibrant look.
- Prep
- 1h
- Difficulty
- medium
Ingredients
10 items- MangoFresh mango for compote
- Sugar
- Lemon
- ChocolateFor filling
- CreamHot cream and semi-whipped cream
- Gelatin
- Glutinous Rice FlourFor the mochi dough
- Water
- Colorante Alimentare(optional) — Optional, for color
- Corn StarchFor dusting and kneading
Method
- Cook mango with sugar and lemon for a few minutes to make a mango compote.
- For the filling, create a first layer with the mango compote.
- Add chocolate and hot cream to the mango layer and mix.
- Add gelatin and semi-whipped cream, then assemble the second layer.
- For the dough, mix glutinous rice flour, sugar, and water. Add optional food coloring.
- Cook the dough in a pan until it becomes thick and translucent.
- Knead the cooked dough with cornstarch to prevent sticking.
- Shake off excess cornstarch and brush well.
- Wrap the frozen filling with the dough to form mochi.
- Enjoy the mochi immediately.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
