I Tried the 3-Ingredient Viral TikTok Mango Mochi

+ to find the biggest, juiciest, mango you can:

✨ my advice is go to a Chinese or Mexican supermarket for your mangos! They will be in season starting May, and champagne mangos are my favorite variety ✨

+ The mango is best served CHILLED so pop it in the fridge after you buy it!

+ IT’S A STICKY BUSINESS! BUT manageable as long as you keep dusting starch on EVERYTHING (rolling pin, surface, mochi)

+ This mango mochi went viral from the Vancouver restaurant Rice-Holic. But I believe this style comes from Hong Kong eateries!

+ The ratio is 1:1 water to glutinous rice flour and add 1/4 c sugar for some sweetness, but you can add more to make it sweeter!

+ MAKE SURE TO GET *GLUTINOUS* RICE FLOUR!!

You can find it in Asian markets. Mochiko is the Japanese kind and there is brand from Thailand with green lettering that works really well. Even better imo from a finer grind.

Not sure if there’s one person to credit because this recipe has circulated and been reposted a bunch of times! But whoever it is THANK YOU!

kisses!!

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