If you’ve ever been to a Hong Kong bakery in summer, you’ve probably seen those giant mango mochis – soft, chewy, and stuffed with a fat slice of juicy mango. This homemade version of giant Hong Kong mango mochi is super easy to make, uses just a few ingredients, and makes the perfect refreshing dessert for a hot weather.

what is giant hong kong mango mochi?

While mango mochi has been a beloved dessert across many Asian cultures, Hong Kong’s giant version is definitely still one of my favourites.

This version first became popular in Cheung Chau, a small island in Hong Kong known for its street snacks and beachy vibes. This type of mochi features big, juicy slices of mango wrapped in soft, chewy mochi.

They aren’t tiny either! It’s chunky and almost the size of your palm. It’s one of those nostalgic desserts that never gets old and always hits the spot, especially in summer.

why you’ll love this recipe

Biiiig mangoes – Each mochi is stuffed with a thick, juicy slice of ripe mango that’s super refreshing and naturally sweet.
Easy to make at home – While the mochi dough can be a bit fiddly because of how sticky it is, this recipe doesn’t require any fancy equipments. Just a few ingredients and a steamer.
Soft, chewy & satisfying – If you love chewy desserts, you will love this chewy and stretchy mochi skin!

ingredients (makes 4 giant mochis)

2 ripe mango
75g glutinous rice flour
18g cornstarch
20g powdered sugar
65g coconut milk
100g milk (or plant-based milk)
5g vegetable oil
50g glutinous rice flour (cooked)

how to make giant hong kong mango mochi

Combine the glutinous rice flour, cornstarch, powdered sugar, coconut milk, milk (or plant-based milk), and vegetable oil and mix until the mixture is smooth without any lumps.
Transfer mixture to a heat-proof dish and steam on high heat for about 15 minutes. Poke the mochi using a fork to test if it’s done, if the fork comes out with no residue then it is ready.
While waiting for the mochi to cool down, prepare the mangoes by slicing them into thick-cut pieces, and cook the glutinous rice flour on a pan in low-medium heat (the flour should be cooked when it feels hot and you start to smell the aroma).
Divide the mochi dough into four pieces. Place one piece between two sheets of cling film to prevent it from sticking, then flatten out the dough with a rolling pin or jar. Wrap one slice of mango in the mochi dough, then cover it with the cooked glutinous rice flour. Repeat for the rest.
Refrigerate the mochi for a few hours before serving. Enjoy!

my top tips for making the best giant hong kong mango mochi

Pick a very ripe mango – This gives you natural sweetness and a softer, juicier bite. I recommend using the thickest part of the mango for the best texture and shape.
Steam it right – Steam the mochi on high heat for about 15 minutes, or until a fork or chopstick comes out clean with no sticky residue.
Roll with cling film – Flatten the mochi dough between two sheets of cling film instead of dusting with extra flour. This keeps the mochi chewy and sticky (in the best way!) without being overly powdery.
Chill before serving – Put them in the fridge for a few hours for the ultimate cold and refreshing dessert. But honestly? If you can’t wait, they’re delicious warm too.

check out more asian dessert recipes!