This mango mochi bar is a soft, chewy dessert that takes inspiration from butter mochi and mango sticky rice, but reimagined with no butter, a gentle lift from baking powder, and a rich pandan-scented coconut sauce. It’s tropical, comforting and easy to make in one bowl.
If you’re after something that feels both familiar and fresh, these mango mochi bars hit the mark. The sweetness is balanced, the texture is satisfying, and the coconut drizzle brings everything together. Serve it warm or cold, dress it up with toppings, or keep it simple—it’s the kind of dessert that adapts to whatever mood you’re in.
Related: Mango Sticky Rice (Sugar-Free)
ingredients
Mochi:
Coconut Pandan Sauce:
directions
Preheat oven to 350 °F. Grease or line an 8×8-inch pan.
In a bowl, whisk together glutinous rice flour, sugar, and baking powder. Add eggs, coconut milk, and vanilla extract. Stir until smooth, then fold in the pureed mango.
Pour into the pan and bake for 25–35 minutes, or until the top is golden and set, and a toothpick comes out with a few sticky crumbs.
In a small saucepan, combine coconut milk, sugar, salt and pandan leaves. Simmer on low for 5–7 minutes to infuse. Remove the pandan, stir in the cornstarch slurry, and cook for 1–2 more minutes, until the mixture is thick and glossy.
Let the mochi cool for 10–15 minutes before slicing, it’s even better after refrigeration. Drizzle that glossy thick, fragrant coconut sauce over top or on the plate to dip and swipe.
Optional: add fresh mango slices or more mango puree to plate.
Notes:
A little baking powder goes a long way here, it gives the mochi just enough lift to keep it light and pillowy without losing that signature chew.
The pandan in the coconut sauce infuses the whole dessert with a soft, floral-rice aroma that instantly reminds me of childhood sweets. And even though there’s no butter in this recipe, the richness from the coconut milk and the juiciness of ripe mango more than make up for it.
If you’re looking to switch things up, you can swap the mango for other tropical fruits, such as lychee, pineapple, or even roasted banana, for a deeper, caramelized sweetness. More fruit will make a very moist mochi!
This dessert also holds up really well chilled, especially with the coconut sauce—it’s the kind of thing you’ll want to pack for a summer picnic. And if you’re after a little extra texture, sprinkle some toasted coconut or black sesame seeds on top before serving.