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