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All-natural boba, sustainably produced in Portland, Oregon USA!

Pumpkin-Shaped Mango Boba Mochi

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Soft, chewy, and almost too cute to eat! These Pumpkin-Shaped Mango Boba Mochi are a fun Halloween twist on traditional Japanese mochi. Each little pumpkin is filled with fluffy mango cream and chewy Better Boba mango pearls, combining tropical sweetness with a festive fall look. Perfect for Halloween parties, autumn gatherings, or a creative homemade treat!

Prep: 30 min
Cook: 5–7 min
Makes: 8 mini mochi

Ingredients

For the Mochi Dough

  • 1 cup glutinous rice flour (sweet rice flour)

  • ¼ cup granulated sugar

  • ¾ cup milk or coconut milk

  • 2 tbsp mango purée

  • 1 tbsp neutral oil

  • A few drops of orange food coloring (optional)

  • Cornstarch or potato starch, for dusting

For the Mango Boba Cream Filling

  • ½ cup heavy whipping cream, cold

  • 2 tbsp powdered sugar

  • ¼ cup thick mango purée

  • ½ cup cooked Better Boba mango pearls, cooled and finely chopped

For Decoration

  • Small pieces of green fondant or matcha-colored mochi for pumpkin stems

  • A little extra cornstarch for shaping

Instructions

Step 1: Prepare the Mango Boba Filling

  1. Cook Better Boba mango pearls according to the package instructions. Drain and allow them to cool completely.

  2. Chop the cooked pearls into small pieces so they fit easily inside the mochi.

  3. In a chilled mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.

  4. Gently fold in the mango purée until combined.

  5. Refrigerate the mango cream while preparing the mochi dough. Keep the pearls separate until assembly to preserve their texture.

Step 2: Make the Mochi Dough

  1. In a microwave-safe bowl, combine glutinous rice flour, sugar, milk, mango purée, and oil. Whisk until smooth.

  2. Add a few drops of orange food coloring if you want a brighter pumpkin color.

  3. Cover loosely with a microwave-safe lid or plastic wrap, leaving a small opening for steam.

  4. Microwave for 1 minute, then stir thoroughly.

  5. Continue microwaving in 30-second intervals, stirring between each, until the dough becomes thick, sticky, and slightly translucent, with no raw flour remaining. This typically takes about 3–5 minutes total, depending on the microwave.

  6. Allow the dough to cool until warm enough to handle.

Step 3: Shape the Pumpkin Mochi

  1. Lightly dust a clean surface with cornstarch.

  2. Transfer the warm mochi dough onto the surface and divide it into 8 equal pieces.

  3. Flatten each piece into a circle approximately 4 inches wide, keeping the center slightly thicker than the edges.

  4. Place about 1 tablespoon of mango cream in the center, followed by 1–2 teaspoons of mango boba.

  5. Carefully gather the edges together and pinch to seal, forming a small round ball.

  6. Place the sealed side down on a lightly dusted surface.

Step 4: Create the Pumpkin Design

  1. Gently shape each filled mochi into a slightly flattened pumpkin.

  2. Using a clean piece of kitchen string or the blunt edge of a small spatula, carefully create 5–6 shallow vertical grooves around the mochi to resemble pumpkin ridges. Avoid pressing too deeply or the filling may escape.

  3. Roll a tiny piece of green fondant or matcha-colored mochi into a short stem.

  4. Attach the stem to the top of each pumpkin using a tiny dab of water.

Step 5: Serve and Enjoy!

Arrange the pumpkin-shaped mochi on a serving plate and enjoy! The soft orange mochi, creamy mango filling, and chewy mango boba create a delicious combination of textures in every bite.

Tips for the Perfect Pumpkin Mochi

  • Use thick mango purée: A thicker purée helps the whipped cream filling hold its shape without becoming runny.

  • Don’t overfill: Too much cream or boba can make the mochi difficult to seal and shape.

  • Keep the dough soft: Use just enough cornstarch to prevent sticking. Too much can make the surface dry.

  • Chill briefly before shaping: If the filled mochi feels too soft, refrigerate for 10–15 minutes to help the cream firm up.

  • Enjoy fresh: Mochi is best eaten the same day. Refrigeration can make the dough firmer, and cooked boba gradually loses its ideal chewy texture.

A Sweet Little Halloween Treat

Who says pumpkins have to taste like pumpkin spice? These adorable Mango Boba Mochi bring a tropical twist to Halloween with sweet mango cream, soft mochi, and Better Boba’s chewy mango pearls. They’re fun to make, festive to share, and a delicious way to celebrate spooky season!