This viral rice paper mango mochi is the frozen summer treat everyone needs to try. It’s creamy, fruity, soft & chewy, and so addicting.
I’ve been seeing them all over my feed for a while, so I finally caved and gave them a try.
I seriously could not stop eating them.
They’re so freaking amazing – the filling is light, creamy, and packed with sweet mango. The rice paper becomes soft and pleasantly chewy. Not exactly the same as real mochi, but close enough.
And because you donāt have to make actual mochi, this recipe is easy – even kids can make it. Just whip the filling, wrap everything in rice paper, and freeze. That’s it.
What Is Rice Paper Mango Mochi?
Rice paper mango mochi is a viral dessert made by wrapping a creamy filling and fresh fruit in softened rice paper instead of traditional mochi dough.
After a short time in the freezer, the filling becomes cold and creamy while the rice paper turns soft and pleasantly chewy, creating a texture similar to mochi without the need for glutinous rice flour.
This version is filled with whipped cream, mango Greek yogurt, and fresh diced mango for a light, fruity dessert that’s easy to make.
Ingredients You’ll Need
- Heavy whipping cream. Use cold heavy whipping cream as it whips up faster and holds stiff peaks better.Ā Ā
- Mango Greek yogurt. Use your favorite brand, or swap it for another Greek yogurt flavor like strawberry, peach, vanilla, or blueberry.Ā
- Fresh mangoes. Use sweet, low-fiber varieties like Manila or Ataulfo mangoes.Ā
- Rice paper wrappers. Don’t oversoak them. They will continue to soften after they’re removed from the water.Ā
- Potato starch and powdered sugar. Mix them together for dusting to prevent sticking.Ā
How to Make Rice Paper Mango Mochi
1. Whip the Cream Filling.
Beat the cold heavy whipping cream until stiff peaks form, then beat in the mango Greek yogurt until smooth and fully combined.
2. Soften the Rice Paper.
Dip one rice paper wrapper in room-temperature water for about 3 seconds, then transfer it to a clean work surface. Let it continue softening for a few seconds before filling.
3. Fill the Rice Paper.
Place a generous spoonful of diced mango in the center of the rice paper, then spoon 2 to 3 tablespoons of the whipped mango cream on top.
4. Fold the Rice Paper Mango Mochi.
Fold the bottom edge over the filling, then fold in the left and right sides. Fold the top edge down and gently press to seal, creating a square parcel.
5. Dust the Mochi.
Lightly coat each piece with a mixture of potato starch and powdered sugar to prevent sticking.
6. Freeze and Serve.
Freeze the rice paper mango mochi for 1 hour, or until the filling is firm but still creamy. Dust with more of the potato starch and powdered sugar mixture, and serve immediately. Enjoy!
Tips for the Best Rice Paper Mango Mochi
- Use cold heavy cream. It whips faster and holds its shape better.
- Choose ripe but firm mangoes. They should be sweet, but not too soft or watery.
- Don’t oversoak the rice paper. Dip it just until it starts to soften, about 3 seconds. It will continue softening as it rests.
- Try different fruit. Swap the mango for strawberries, blueberries, raspberries, peaches, kiwi, or diced pineapple.Ā
- Use a different yogurt flavor. Strawberry, peach, vanilla, coconut, or blueberry Greek yogurt all work well with matching fresh fruit.
- Try a different cream filling. Get creative with flavors like strawberry, cookies and cream, chocolate, matcha, ube, or Biscoff.Ā
- Add extra flavor. Mix shredded coconut, lime zest, or a drizzle of honey into the whipped filling.
Storage
To Store: Place the mochi in a single layer in an airtight container, separating layers with parchment paper if needed. Store in the freezer for up to 1 month.
To Serve: Let the mochi sit at room temperature for 5 to 10 minutes before serving so the filling softens slightly. Dust with more of the potato starch and powdered sugar mixture if needed.
Try These Desserts Next
White Chocolate-Covered Strawberries
Viral Rice Paper Mango MochiĀ
Ingredients
- 1 cup cold heavy whipping cream
- Ā½ cup mango Greek yogurt
- 2 ripe mangoes diced
- 8 rice paper wrappers
- Equal parts potato starch and powdered sugar for dusting
Instructions
- In a large bowl, beat the cold heavy whipping cream with an electric mixer until stiff peaks form. Beat in the mango Greek yogurt until fully combined.
- Fill a shallow dish with room-temperature water. Dip one rice paper wrapper into the water for about 3 seconds, just until it starts to soften. Transfer it to a clean work surface. (The wrapper will continue to soften as it sits.)
- Place a generous spoonful of diced mango in the center of the wrapper. Spoon 2 to 3 tablespoons of the whipped mango filling on top.
Notes
- Nutrition information is automatically calculated and should be used as an estimate only. Actual values may vary depending on the brands of ingredients used, the size of the mangoes, and any substitutions made.Ā
- Use cold heavy whipping cream so it whips to stiff peaks.
- Use ripe but firm mangoes for the best flavor and texture.
- Don’t soak the rice paper for too long. It will continue to soften after it’s removed from the water.
- Store leftover mochi in an airtight container in the freezer for up to 1 month. Let them sit at room temperature for 5 to 10 minutes before serving if they become too firm.
