Mango Mochi Ice Cream Recipe and Its Ingredients
Mango Mochi Ice Cream is a type of mango flavoured ice cream that is wrapped with mochi. It bears an amazing taste and is one of the most demanded sweets in Japan. Owing to its popularity it has as well started making its presence in international food markets, especially in cultural hub like Toronto.
If you are gifted with culinary skills and wish to try preparing a Mango Mochi Ice Cream at home, the recipe is right here –
2 ripe mangoes – peeled, pitted and diced
Cornstarch or potato starch – for handling dough
1 cup granulated sugar (Use more if you want more sweet)
¾ cup sweet rice flour, also known as “mochiko”
6 drops of yellow food dye (optional, as per preference)
Sprinkle a pinch (or more, according to taste preference) of sugar over the mangoes and cook in a skillet for around seven minutes, over medium heat. Keep stirring it until it turns tender and soft.
If desired, use lemon juice with additional sugar.
Remove everything from the skillet and prepare a smooth puree out of the mangoes.
In a medium bowl, mix egg yolk, cream and ½ cup sugar.
Combine the mango puree with the cream mixture and allow it to chill at 40 degree Fahrenheit.
When ready, use an ice cream scoop to roll 3 – 4 golf ball-sized mounds of ice cream. Prepare a tray lined with parchment paper, place the ice cream balls and again allow them to freeze until very firm.
In the meantime, add rice flour to a bowl that is safe to be used in a microwave. Mix water and the remaining ½ cup sugar along with it to make it smooth. If you wish you can as well add food dye. Cover the bowl with a plastic wrap and microwave it on HIGH for five minutes.
Dust a work surface either with potato starch or cornstarch. Reheat the rice flour mixture for around 20 seconds and turn it out on the prepared work surface. When the mixture is touchable, divide it into 3 – 4 portions, either with a dough cutter or a ceramic knife.
With cornstarch dusted fingers, shape each mochi portion into a ball and then into a flat disc. When the discs cools further, stretch them and make a depression in the centre. Place the frozen ice cream balls into them. Cover the ice balls completely with mochi. Place them in paper cupcake liners and let them freeze another one hour.
Your Mango Mochi Ice Cream is ready to be relished!
The Original Source is Here: https://mangolikedessert.wordpress.com/2020/02/18/mango-mochi-ice-cream-recipe-and-its-ingredients/