Rice paper desserts are having a major moment on social media and rightfully so. This treat is creamy, fruity, and perfect for those hot summer days. Fresh mango and Good Culture cottage cheese come together to create the perfect protein-packed frozen dessert.
Servings: 2 large mochi pieces
Ingredients:
- 1 fresh champagne mango
- ½ cup Good Culture cottage cheese (110 grams)
- 1 tablespoon maple syrup (20 grams)
- 1 teaspoon vanilla extract
- 2 tablespoons sweet rice flour
- 1 tablespoon powdered sugar
- 2 round rice paper wrappers
Instructions:
- Peel the mango, slice off the cheeks on either side of the pit and cube them evenly. Slice off the remaining flesh around the seed and add it to a small blender.
- Add the cottage cheese, maple syrup and vanilla extract into the blender as well. Blend until smooth and creamy. Set aside.
- Mix the sweet rice flour and powdered sugar in a shallow bowl and set aside.
- Wet the rice paper wrappers one at a time by dipping it in in warm water briefly just to let it soften until pliable. Place the softened wrapper onto a large plate.
- Spoon a quarter of the mango onto the rice wrapper, then top with half of the cottage cheese mixture and finish it off by topping it off with another quarter of the mango chunks.
- Gather the edges of the rice paper and wrap it over to seal it like a ball.
- Roll each ‘mochi’ into the ‘mochi flour’. Repeat steps, 4, 5 and 6 for the second mochi.
- Place the assembled mochi in the freezer for about an hour. Don’t freeze for longer or you’ll end up with a very hard mochi instead.
- Slice it up and enjoy! If you like a softer texture, let it thaw for a few minutes! Enjoy