After Chocolate Mochi, it’s time to give mochi a tropical twist!
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!
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.
Then we have the passion fruit mochi dough, that 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 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 it requires some practice.
First, you want to cover each mango balls 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.
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!
Let me know in the comments if you try this recipe!
- 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
- 1 cup glutinous rice flour
- 2 tbsp sugar
- 1/2 cup passion fruit juice (from 7–8 passion fruits)
- 1 tbsp water
- 1/2 tsp coconut oil
- 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.
- 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.