Mango Smoothie with Mochi and Mini Rice Balls
This mango smoothie with mochi paste and chewy glutinous rice balls is a deliciously unique dessert drink—refreshing, creamy, and fun to sip!
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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