Viral Rice Paper Mango Mochi
Ingredients
- 1 cup cold heavy whipping cream
- ½ 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.
- 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.