If having a brunch, impress your friends with this unique, delicious and healthy entrée. Mochi has a wonderful flavor that comes in a variety of flavors from plain to others that have raisins and cinnamon. It can be found in the gluten free section of your grocery store. It is refrigerated as well. The texture is crunchy on the outside, but chewy on the inside. Not only is it delicious and versatile, but it is gluten free and dairy free. Champagne mangos have a sweeter flavor and are smaller in size than a regular mango. If you can’t find these, substitute a regular mango. If you can’t find the sweet mascarpone, use the plain kind and blend in sugar or honey. The ingredient amounts will make two servings. Adjust the amounts to accommodate the number of guests serving. It can also be served as a dessert. The sheet of mochi can be cut into 8 squares, making 8 servings. Choose to fill each puffed mochi with this filling or try myother option Baked Mochi with Sweet Mascarpone Cream, Berries and Pistachios.
2 – 2” x 2” inch squares of mochi
2 tablespoons of sweet mascarpone cheese
1 Champagne Mango or regular mango if needed see How to cut a Mango
1 kumquat finely chopped including the rind
Juice of half of a lime
1 sprig of mint, stem removed and finely chopped
Sprinkle of kosher salt
Drizzle of simple syrup
2 kumquat thinly sliced (1 per plate)
10 mint leaves (5 leaves per plate)
Place mochi onto a cookie sheet sprayed with non-stick spray. Bake in a preheated oven at 450 degrees for 8 – 10 minutes until puffed and golden brown. While mochi is baking, in a small bowl, combine mango, kumquat, lime juice, mint leaves, and kosher salt. Mix and set aside. Remove mochi from oven and with a sharp knife cut into the side and fill with the the mascarpone cheese, and mango mixture. Place onto a small plate garnished with sliced kumquats and mint leaves, as shown and drizzle with simple syrup.