Mango daifuku is a fun mango mochi dessert that takes a creative spin on traditional Japanese sweets. Mango is wrapped in white bean paste and stuffed inside a chewy mochi shell. While a traditional Japanese daifuku consists of mochi and bean paste, you’re more likely to find mango mochi bites like these in Hawaii. They’re not as difficult as they seem, so keep reading to bring these tropical chewy bites to your own kitchen.
Fresh Fruit Mochi and a Story of Unnecessarily Confusing Labels
Hello again from the Mochi Mommy kitchen! I’m back again with another fruity twist on traditional Japanese sweets, also known as wagashi. Traditionalists, avert your eyes! For I am about to destroy everything you hold dear in the world of Japanese desserts.
Just kidding. This mango daifuku is not actually that far off from a typical daifuku, which normally has red bean paste stuffed in a glutinous rice ball. I’ve definitely taken greater liberties with daifuku before (see my birthday cake daifuku or mint chocolate daifuku).
But by now you may be asking… what IS daifuku? Is this not mochi?
Mochi vs. Daifuku
If you’re wondering what the difference is between mochi and daifuku, I suggest you read my Ultimate Guide to Mochi. Long story short, in Japan, mochi refers to JUST pounded glutinous rice cake. No sugar, no flavors added. Mochi with stuff inside is called daifuku.
Although technically, the chewy rice dough that’s in daifuku? That’s not really mochi either. That’s called gyuhi. (Remember, mochi is JUST rice cake with nothing added).
However, in America, it’s become really common to describe anything made with glutinous rice flour as mochi. It’s technically incorrect, and it drives my Japanese friends bonkers. As someone with a degree in linguistics, I find these sociolinguistic changes fascinating. Out of respect for my Japanese friends, however, I attempt to use more labels accurate in Japan.
Can You Find Mango Mochi in Japan?
The answer is… maybe? Clearly, as I’ve stated before, mango mochi would not be considered a historically traditional dessert in Japan. In fact, mango-flavored mochi desserts probably originated in Southern California or Hawaii. I actually just recently got back from a family trip to my hometown in Socal, where we made a pit stop at a very famous mochi shop in Gardena that sells mango mochi. I bought some. It was delicious.
However, with the rise of Instagram food culture and global travel, I feel like I’ve seen more and more wild and creative twists on traditional desserts in Japan as well. So…. maybe? If any of you out there have been able to find mango daifuku or mochi in Japan, please let me know!
Where to Find Ingredients for Mango Daifuku
These daifuku are really not that hard. The ingredient list isn’t even very long! First off, you’ll need a mango. I feel like that’s pretty decently easy to find.
The other ingredient you’ll need for the filling is the white bean paste. I buy mine from my local Japanese market, as I am much too lazy to make my own. Unfortunately, I have not found this for sale on Amazon, so if you don’t live near a Japanese market, you may have to go homemade. Naomi at Just One Cookbook (the Queen of all Japanese food blogs), has a white bean paste recipe, of course.
For the mochi/gyuhi shell, you really only need glutinous rice flour, water, and sugar. Plus some katakuriko (potato starch) for dusting.
The glutinous rice flour I use is shiratamako, which is milled in a way to make it absorb water better and results in a softer mochi. However, it is expensive and can be hard to find if you don’t have a Japanese market nearby. You absolutely can substitute mochiko or another glutinous rice flour.
As for the water, you can actually substitute mango juice, if you have it! Then you’d have a DOUBLE MANGO flavor. That sounds exhilarating.
Mango Mochi Variations
Besides mango juice for mango flavored gyuhi, you could also make a coconut mango daifuku! Substitute coconut milk for the water instead. I’ve seen some people also dip the entire daifuku in shredded coconut.
If you’re feeling REALLY ambitious, you could even substitute cooked mochi rice for the white bean paste. Then, it’d be like a mango sticky rice daifuku! That would be a mind blowing cultural mashup, wouldn’t it?
If you’re thinking to yourself, “This lady is getting out of hand. I just wanted an easy fruity mochi to snack on,” fret not. Check out my coconut mango chi chi dango recipe. It’s much less fussy than daifuku, and it will feed a huge crowd.
Steaming vs. Microwaving Mochi
You can use either method to cook your mochi. I always use microwave because it’s faster and more convenient. Pro tip: mochi will not stick to a wet cloth. I always line my microwave safe dish with a damp towel (I use a baby bamboo face towel. It is not a a diaper cloth, as a Tiktok commenter had once thought.). The cooked mochi plops right out.
Aaaand that’s really all I have to say on this recipe. Thoughts, questions, comments, concerns? Let me know in the comments below or find me on social media! Happy snacking!
Mango Daifuku (Mango Stuffed Mochi)
Ingredients
- 6 cubes of mango about one inch each
- 180 g white bean paste (shiroan)
- 100 g shiratamako can substitute mochiko
- 20 g sugar 2 tbsp
- 100 g water or mango juice
- 1 drop orange and yellow food coloring optional
- katakuriko (potato starch) for dusting
Instructions
- Divide white bean paste into 6 balls.
- Using your hands, flatten a ball of shiroan and wrap it around a cube of mango. Repeat for all six pieces. If the mango is very juicy, the bean paste may get sticky. In that case, dust with katakuriko to keep it from sticking to your hands and dishes.
- Set aside while you prepare the mochi.
- Add shiratamako, sugar, water, and food coloring (if using) in a bowl. Mix to combine.
- Transfer mochi batter to microwave safe bowl (I line my bowl with a damp washcloth) and cover well with plastic wrap, another dish, or other cover. Microwave for 2 minutes and 30 seconds.
- Carefully dump cooked mochi onto a surface lightly dusted with katakuriko. Divide into six pieces. While you work with one piece, keep the others covered with a damp cloth so they don't dry out.
- Flatten one piece (either with a small rolling pin or your hand), and place wrapped mango in the center.
- Wrap the mochi around the mango ball, pinching the edges to seal them. Dust in katakuriko and you're done! Daifuku should be eaten the day they are made.
More Creative Mochi Desserts
If you thought this was a fun mochi recipe (and not a complete travesty of Japanese culture), then check out these other creative mochi desserts: