A refreshing tropical dessert drink, this Mochi Mango Smoothie combines creamy mango milk, chewy glutinous rice balls, and a stretchy mochi paste base for the ultimate summer treat.
Mochi Mango Smoothie with Glutinous Rice Balls
This recipe is very similar to Mango Sticky Rice Balls, and if you’ve made those before, you’ll find the process quite familiar.
You can even follow that recipe as a base for preparing the chewy rice balls.
The only difference is that instead of using tapioca pearls, I went with a mochi-like dough to give this dessert a softer, more elastic bite.
What makes this version stand out is the flour choice.
Normally, when making mochi, I rely on glutinous rice flour, which gives that classic soft and chewy texture you find in desserts like Strawberry Mochi.
For this recipe, though, I decided to use tapioca starch. The result isn’t a firm mochi ball—it comes together more like a mochi batter, smooth and stretchy, with a slightly glossy finish. It pairs beautifully with the creamy mango smoothie and the soft glutinous rice balls, creating layers of texture in every spoonful.
Why You‘ll Love This Recipe
- Combines tropical mango sweetness with creamy milk for a rich smoothie.
- Chewy glutinous rice balls make every sip fun.
- Mochi paste adds a unique stretchy, dessert-like texture.
- Easy to make at home with just a few simple ingredients.
- Can be served chilled for an ice-cream-like treat.
Ingredients
For the Mango Base:
350g mango flesh (250g for blending, 50g diced for texture)
360g whole milk (160g for the smoothie, 200g for the mochi paste; use coconut milk for a tropical twist)
For Chewy Elements (Mochi)
Glutinous rice balls: to taste (store-bought mini rice balls, or homemade: 100g glutinous rice flour + 80ml whole milk, knead into dough, divide, and roll into balls)
20g tapioca starch (for chewy, stretchy mochi texture—don’t substitute)
20g granulated sugar (adjust +/– 5g depending on mango sweetness)
Instructions
Step 1. Make the Mango Smoothie
Add 250g mango flesh and 160g milk to a blender, then blend until smooth and creamy. Pour the mango mixture into a serving bowl. (If you don’t have a blender, simply mash the mango into a puree and mix with milk.) Reserve a few mango cubes for topping.
Step 2. Cook the Glutinous Rice Balls
Bring water to a boil. Add rice balls, stirring to prevent sticking. Cook until they float, then boil for 1–2 more minutes. Remove and place into cold water for a chewier texture. Set aside.
Step 3. Prepare the Mochi Paste
In a saucepan, combine 200g milk, 20g tapioca starch, and 20g sugar. Stir until dissolved. Heat on low, stirring constantly until thick, sticky, and semi-transparent. Remove from heat.
Step 4. Assemble the Smoothie
Pour the warm mochi paste into the mango smoothie base. Stir in the rice balls and diced mango. Serve immediately—or chill for an even more refreshing flavor.
Frequently Asked Questions
Can I make this dairy-free?
Yes! Replace whole milk with coconut milk for a tropical and lactose-free version.
Can I prepare the rice balls in advance?
Yes, but keep them in cold water to prevent sticking. For best texture, add them right before serving.
Can I use frozen mango?
Absolutely! Just thaw it slightly before blending, or blend while frozen for a chilled smoothie effect.
What if I don‘t have tapioca starch?
Tapioca starch is essential for the stretchy mochi paste texture. Cornstarch or potato starch won’t give the same result.
Mango Smoothie with Mochi and Mini Rice Balls
Ingredients
For the Mango Base:
- 350 g mango flesh 250g for blending, 50g diced for texture
- 360 g whole milk 160g for the smoothie, 200g for the mochi paste; use coconut milk for a tropical twist
For Chewy Elements (Mochi)
- Glutinous rice balls: to taste store-bought mini rice balls, or homemade: 100g glutinous rice flour + 80ml whole milk, knead into dough, divide, and roll into balls
- 20 g tapioca starch for chewy, stretchy mochi texture—don't substitute
- 20 g granulated sugar adjust +/– 5g depending on mango sweetness
Instructions
Step 1. Make the Mango Smoothie
- Add 250g mango flesh and 160g milk to a blender, then blend until smooth and creamy. Pour the mango mixture into a serving bowl. (If you don't have a blender, simply mash the mango into a puree and mix with milk.) Reserve a few mango cubes for topping.
Step 2. Cook the Glutinous Rice Balls
- Bring water to a boil. Add rice balls, stirring to prevent sticking. Cook until they float, then boil for 1–2 more minutes. Remove and place into cold water for a chewier texture. Set aside.
Step 3. Prepare the Mochi Paste
- In a saucepan, combine 200g milk, 20g tapioca starch, and 20g sugar. Stir until dissolved. Heat on low, stirring constantly until thick, sticky, and semi-transparent. Remove from heat.
Step 4. Assemble the Smoothie
- Pour the warm mochi paste into the mango smoothie base. Stir in the rice balls and diced mango. Serve immediately—or chill for an even more refreshing flavor.
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