Mango Mochi Balls

Place the mango on a cutting board, hold it upright and slice it in half lengthwise, carefully avoiding the pit.

Remove the flesh from each half, cutting the mango into two large, bite‑size pieces; keep the peel intact for later use as a decorative holder.

Transfer the mango flesh to a wide glass cup or shallow bowl; set the peel aside.

In a large microwave‑safe bowl, whisk together 1/3 cup glutinous rice flour and 1.5 tbsp granulated sugar until evenly combined.

Gradually pour 1/3 cup water into the flour mixture, stirring continuously with a silicone spatula until a smooth batter forms with no lumps.

Cover the bowl loosely with microwave‑safe plastic wrap and microwave on high in 1‑minute intervals, stirring after each interval, for a total of 3–4 minutes until the mixture turns translucent and thickens.

While the batter cooks, prepare the dusting flour: place about 1/3 cup glutinous rice flour in a smaller microwave‑safe bowl, microwave for 20‑30 seconds, whisk lightly, then microwave an additional 30 seconds until dry and slightly toasted; set aside.

When the batter is done, lightly oil your hands (using a thin coating of oil) and knead the hot mochi dough on a clean surface until it becomes smooth, glossy, and stretchy, about 1–2 minutes.

Dust a cutting board generously with the prepared dusting flour, then transfer the kneaded dough onto it.

Divide the dough into two equal portions, shaping each into a smooth ball and then flattening each ball into a disc about 1/4‑inch thick.

Place one mango slice in the center of each disc, then gently wrap the dough around the fruit, pinching the edges to seal completely and form a ball.

Arrange the finished mochi balls on a plate, cover loosely with plastic wrap, and refrigerate for 15–30 minutes to firm the exterior before serving.