Mango Sticky Butter Mochi

There’s something magical about the first bite of Mango Sticky Butter Mochi — that delightful chewiness, the lush tropical flavor, and the way it practically melts in your mouth. This recipe takes just under an hour to prepare and bake, making it a perfect dessert to impress guests. The combination of sweet mango with rich coconut and buttery mochi creates a satisfyingly unique treat that’s sure to please anyone.

This recipe is ideal for mango lovers and anyone looking to try a new dessert. It’s perfect for gatherings, potlucks, or a special family treat. You can make the butter mochi ahead of time, and it stores beautifully, so you can enjoy it throughout the week.

Why You’ll Love This Recipe

• It features a delightful chewy texture that’s incredibly satisfying.
• The sweet coconut and ripe mango make it an unforgettable flavor combination.
• It’s a straightforward mix-and-bake recipe, perfect for beginner bakers.
• You can customize it with added chunks of fresh mango or toppings.

What You’ll Need

Here are the ingredients for this delicious dessert.

For the Base

• 1 box (16 oz) mochiko, sweet rice flour
• 1 ½ cups granulated sugar
• 2 tsp baking powder
• ½ tsp salt

For the Wet Mixture

• 4 large eggs
• 1 can (13.5 oz) full-fat coconut milk
• ½ cup unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract
• 1 ½ cups ripe mango, pureed (fresh or frozen-thawed)
• ½ cup diced mango (optional, for texture)

For Topping

• Toasted sesame seeds or shredded coconut (optional)

Use light coconut milk for a lower-fat version.

Substitutions & Swaps

• Use regular flour for a gluten-free option.
• Replace butter with coconut oil for a dairy-free option.
• Swap mango with another fruit puree.
• Use non-dairy milk instead of coconut milk.

How to Make It

Get ready for a delicious culinary adventure with these simple steps!

Preheat the oven

Preheat your oven to 350°F (175°C) to ensure it’s hot enough for baking your dessert.

Mix the dry ingredients

In a large bowl, whisk together the mochiko, granulated sugar, baking powder, and salt until evenly combined.

Blend the wet ingredients

In another bowl, beat the eggs before adding in the coconut milk, melted butter, vanilla extract, and pureed mango. Blend until smooth.

Combine wet and dry

Pour the wet mixture into the bowl with dry ingredients. Stir gently until just combined, avoiding over-mixing to keep the texture right.

Pour and bake

Pour the batter into a greased baking dish and spread evenly. Bake in the preheated oven for 45-50 minutes or until the top is set and lightly golden.

Cool and cut

Once baked, allow the mochi to cool completely in the pan before cutting into squares or bars for serving.

How to Store It

Fridge: Store it in an airtight container for up to 5 days.
Freezer: Yes, freeze for up to 3 months for best texture.
Reheat: Microwave for 15-30 seconds to warm.

Tips for Best Results

• Ensure that the butter is cooled to avoid cooking the eggs when mixed.
• Use ripe mango for maximum sweetness and flavor.
• Cut into squares only after it’s fully cooled for the cleanest cuts.
• Serve at room temperature for the best texture.

Serving Suggestions

• Enjoy it topped with toasted coconut or sesame seeds for extra crunch.
• Pair with a scoop of coconut ice cream for a delightful dessert combo.
• Serve at summer gatherings for a tropical flair.