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Mango & Passion Fruit Mochi (Vegan + GF)

After Chocolate Mochi, it’s time to give mochi a tropical twist! Introducing Mango & Passion Fruit Mochi!

This mochi features fresh mango enclosed in a white chocolate coconut cream and wrapped with a soft and chewy passion fruit skin! The perfect summer mochi!

Mango & Passion Fruit Mochi

First, we start by preparing the white chocolate coconut ganache. It requires just 2 ingredients! Coconut milk and vegan white chocolate. We simply bring the coconut milk to a boil and then pour it over the white chocolate. Whisk until melted and fully combined, and chill in the refrigerator until firmer.

In the meantime, scoop out small balls of fresh mango using a measuring teaspoon. Place on a plate and transfer to the freezer. You don’t want your mango to be too ripe, or you won’t be able to make nice balls.

Mango & Passion Fruit Mochi (Vegan + GF)

Then we have the passion fruit mochi dough, which also needs to be refrigerated for a few hours or overnight. Cold dough is much easier to work with as it’s less sticky.

To make it, combine glutinous rice flour, sugar, passion fruit juice, and half a teaspoon of coconut oil. Mix everything until well combined and transfer to a bowl. Steam for about 20 minutes, let it cool, wrap it in plastic film, and chill in the refrigerator.

Once the dough is cold, the ganache firmer, and the mango balls are frozen, it’s time to assemble! I’m not going to lie; this is the hardest part of the recipe and requires some practice.

Mango & Passion Fruit Mochi (Vegan + GF)

First, you want to cover each mango ball with the white chocolate ganache. To do that, use a spoon to spread some of the ganache around the mango ball, a bit like a frosting. Once fully covered, wrap it in plastic film to smooth the ganache. Repeat with the remaining balls and keep each one wrapped in plastic film. Freeze again.

Next, it’s wrapping time! Scoop out about one tablespoon of mochi dough and roll it into a ball. Flatten and wrap the white chocolate-covered mango. This step can get sticky so make sure you dust your hands with cornstarch.

Mango & Passion Fruit Mochi (Vegan + GF)

If you like mochi, you are going to love this one! It’s super chewy on the outside, with a creamy white chocolate ganache and a fresh and juicy mango heart! The balance of passion fruit with mango and coconut is a match made in heaven!

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Mango & Passion Fruit Mochi (Vegan + GF)
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Recipe
Mango & Passion Fruit Mochi (Vegan + GF)

Mango & Passion Fruit Mochi

5 from 1 vote
Author: Thomas Pagot
Vegan mochi full of tropical flavors! A juicy mango heart covered with a creamy white chocolate coconut ganache, and wrapped with a chewy passion fruit layer!
Servings 6 Mochi (depending on the size)

Ingredients
 

  • 1 mango not too ripe

White Chocolate Coconut Cream

  • 1/2 cup vegan white chocolate chunks
  • 1/4 cup full-fat coconut cream

Passion Fruit Mochi

Instructions
 

  • Cut the mango in half and scoop out about 1 teaspoon balls using a measuring teaspoon. Try to make the balls as round as possible. Depending on the size of your mango, you should end up with 6-8 balls. Use the leftover mango in smoothies or for other desserts. Transfer the mango balls to a plate lined with parchment paper and place in the freezer.

White Chocolate Coconut Cream

  • Place the vegan white chocolate chunks in a small mixing bowl. Heat the coconut cream over medium heat until it comes to a boil. As soon as it boils, remove from heat and pour over the white chocolate chunks. Whisk until the chocolate is melted and fully combined with the coconut cream.
  • Let it cool at room temperature and then refrigerate for about 3 hours, or until firmer.

Passion Fruit Mochi

  • In a mixing bowl, whisk together the glutinous rice flour, sugar, passion fruit juice, water, and coconut oil. The mixture will be liquid but will thicken once cooked. Transfer to a glass or ceramic bowl/dish.
  • Steam for about 20 minutes. To steam, I recommend filling a large pot with about 2 cups of water, then place a metal basket inside the pot and place your bowl on it. Cover with a lid wrapped with a kitchen towel (to prevent water from dropping into the mochi dough). You can also use a bamboo basket to steam, if you have one.
  • After 20 minutes, you should end up with a very sticky dough. Let it cool a few minutes, then cover with plastic film to touch and refrigerate for about 2 hours, or until cold. If the dough is warm it will not be easy to work with and could melt the white chocolate ganache.

Assemble

  • To assemble: remove the white chocolate ganache from the refrigerator. Use a spoon to spread a thin layer of ganache around the frozen mango ball, just like if you were trying to frost it. Wrap the chocolate covered mango ball in plastic wrap and slightly roll/shape it to make an even ball. Transfer to a plate (still wrapped), repeat with the remaining mango balls and ganache, and freeze for another 15-20 minutes.
  • Dust a cutting board with cornstarch. Scoop out about 1,5 tbsp of mochi dough and place it on the cornstarch surface. Slightly flatten into a round and dust with more cornstarch so it’s not too sticky.
  • Place a ball of chocolate-covered mango in the center of the mochi round. Wrap the dough around the ganache and pinch the edges to seal. You can use plastic film to handle the dough if it’s too sticky. Dust off excess cornstarch, and place your mochi on a plate line with parchment paper. Repeat with the remaining dough and mango balls. Transfer the mochi to an airtight container and refrigerate for at least 1 hour before enjoying!
  • You can enjoy mochi straight from the refrigerator or leave it out for 5-10 minutes before eating. Mochi is best eaten the same day but will keep for up to 2 days in the refrigerator. Make sure to keep them covered, or store in an airtight container to prevent them from drying.
Course : Dessert, Sweets
Cuisine : Asian, Japanese
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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O suco de maracujá é com a sementes tudo junto?

Pra cozinhar no microondas até quantos minutos?

5 stars
Thank Japan for inventing mochi, and this recipe. Mango is my favorite fruit, the mochi was amazing. As a person in United States, it’s hard to get mochi, non of the stores sell it. I don’t just want to hop from stores, then to towns I’ve never been too, so making is the easiest option, of course.