You can watch the video or see the photos above to see how these are made.

Prepare a large microwave safe bowl.

Peel and slice the mango. I like to slice a checkered pattern on each mango “cheek” and scoop the flesh out with a spoon. This way, I can easily mash the mangoes using a potato mashed to make a puree.

Add the mangoes to large bowl and mash until there are no longer any large chunks.

Add the sugar, pinch of salt, and water into the mango puree. Mix well.

Add in the glutinous rice flour and mix well to combine with the mango mixture. Once there are no signs of dry flour. Cover your bowl with a microwave safe cover.

See steps below if you don't have a steamer.

Microwave for 1 minute. Do note that some microwaves can vary in terms of settings. After 1 minute, carefully mix the mango mochi muxture.

Cover the bowl and microwave for 1 minute again. After microwaving, mix the mochi mixture again.

Cover and then microwave for another 1 minute until very thick and chewy.

The colour of the mixture will go from a creamy yellow (like ice cream) to a slightly translucent yellow with no more sign of any creaminess and flour.

Check the consistency of the dough, it should be thick, very stretchy, and bouncy. If it's still wet, see the notes below.

Once the mochi is cooked, You can transfer this to a plate or another bowl lightly dusted with corn starch (so it doesn't stick).

Cover the plate/bowl and then allow the mochi to cool for 30 minutes in a refrigerator. It’ll continue to thicken as it cools and will be a lot easier to work with.

Meanwhile, prepare the mochi filling. I simply used 1 fresh ripe mango and cut each side into 6-8 large chunks to use as filling. You can refrigerate or freeze these if you want these hard. I simply refrigerated mine.

Afterwards, dust your flat surface with a generous amount of corn starch. This will prevent the mochi from sticking. Add in the mochi to the corn starch and sprinkle on some corn starch on the top as well.

You can dust your hands or a spatula with some corn starch before checking underneath that the mochi has not stuck to your surface. If it does, carefully scrape it out and coat with more corn starch.

Lightly flatten the ball of mochi until around 0.5-inch (1.25 cm) thick. You can do this with your hands and dust with additional corn starch as needed.

Divide the mochi dough into 8.

Get a piece of dough, carefully flatten it more to stretch. I like to pinch the border/sides so that these are thinner and much easier to pinch together when sealing the mochi.

Place the mochi wrapper on your palm. Add a chunk of mango in the centre and bring the edges together. From there, pinch the sides together to seal the mochi well.

Flip over and then place on your palm or on a surface to flatten the base.

Place the finished mochi on a plate or surface dusted with some corn starch to prevent from sticking.

Repeat this for the rest. Garnish with a mint leaf, if desired.

These are best enjoyed freshly made and consumed within the day. Refrigerating these will cause the mochi to dry up so they won’t be as chewy compared to when they’re freshly made.