Bites & truffles · Requires cooking

Mango Mochi-Style Bites

Name: Mango Mochi-Style Bites
Prep time: 30 min
Yield: 12 servings
Ingredients: 120 g Tapioca starch; 240 g Full-fat canned coconut milk; 60 g Maple syrup; 1.5 g Iodized salt; 200 g Mango flesh

Chewy cooked tapioca-coconut dough wrapped around mango, with ingredient swaps and adjustable nutrition estimates.

HANDS-ON30 minutes

REST / SET1 hr chill

MAKES12 mochi

Let’s make it

Adapted from our cookbook. About these recipes

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Makes 12 servings

Tapioca starch1 cup (120g) tapioca starch
Grams of Tapioca starchg
Full-fat canned coconut milk1 cup (240ml) coconut milk
Grams of Full-fat canned coconut milkg
Maple syrup3 tbsp (45ml) maple syrup
Grams of Maple syrupg
Iodized salt¼ tsp iodized salt
Grams of Iodized saltg
Mango flesh1 ripe mango, cut into 12 small cubes
Grams of Mango fleshg
Tapioca starchExtra tapioca starch, for dustingOptional · weigh to include in nutrition
Grams of Tapioca starchg

Weights are before soaking. Converted amounts are estimates. Unmeasured optional toppings start at 0 g and are excluded from nutrition. Changing servings scales every ingredient.

Ingredient label check

Always check your products’ labels and cross-contact information. Swapping an ingredient does not guarantee an allergen-free recipe.

A few simple steps

Let’s make something good.

Follow the updated ingredient weights and your swap notes above. The method keeps the original ingredient names; chilling and cooking times are guidance.

01
Whisk tapioca starch, coconut milk, maple syrup, and salt together until smooth with no lumps.
02
Cook the mixture in a saucepan over low heat, stirring continuously, until fully thickened into a cohesive, translucent dough. This starch dough must be cooked; it is not a raw dessert.
03
Cool until safe to handle. Use parchment or a silicone mat to roll the dough thin. If dusting, use only a heat-treated starch labeled suitable for ready-to-eat use.
04
Cut the dough into your chosen number of small squares. Divide the mango between them, place fruit in the center of each, and fold up the edges to seal.
05
Chill 1 hour before serving. Keep the bites separated with parchment; optional dusting starch is excluded from nutrition until you enter its weight.

Before you begin

Notes for this recipe

The source title called this raw mochi, but the tapioca dough is cooked. It is presented as mochi-style bites because the listed starch differs from traditional glutinous rice mochi. Uncooked dusting starch is not required.

A note from our kitchen

These recipes and swap suggestions are adapted from a supplied cookbook and have not been independently kitchen-tested. Check texture as you go, follow ingredient package instructions, and refrigerate perishable mixtures promptly.

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15 min prepBites

Mango Mochi-Style Bites

Make it yours.

A little more you.

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Notes for this recipe

A note from our kitchen

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