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This Mango Chichidango recipe was a great idea for a shower favor ! Everyone had eaten their take home favor soon after lunch; some of us simply could not wait. The hostess mentioned she always has ripe mango pulp in her freezer to surprise people with treats when it is not mango season.





Posted By: Deirdre K Todd
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Prep Time: 10 minutes | Cook Time: 55 minutes | Ready In: 65 minutes
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US Metric

Mango Chichidango

1 c. ripe mango, pureed

1 c. coconut milk

1 1/2 c. sugar

2 c. mochiko flour (sweet glutinous rice flour)

1 1/2 tsp. vanilla extract

½ c. kinako (yellow soy bean flour)

2 TB confectioner’s sugar


Click to order Hawaii's Best Mochi Recipes Cookbook

Hawaii's Best Mochi Recipes Cookbook


Cooking Process:

Preheat oven to 350 degrees; lightly spray a 13x9-inch baking pan with cooking spray. In a large mixing bowl; combine mango, coconut milk, sugar, flour and vanilla extract. Pour into prepared pan. Cover with aluminum foil, bake 55 minutes. Uncover; cool completely.

how to serve:

Cut with plastic knife in ¾-inch x 2-inch slices. In a shallow dish; combine kinako and confectioner’s sugar. Dredge slices in mixture. Makes approximately 50 pieces.

Nutritional Information:

There are no nutritional values recorded for this Mango Chichidango recipe.