In a small saucepan, combine the chopped mango, sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes until soft.

Blend the mango mixture until smooth in consistency. Stir in cornstarch and cook for an additional 2 to 3 minutes until thickened.

Refrigerate your mango filling until it’s firm enough to handle, about 30 minutes.

Once set, scoop into small balls and freeze for about 15-20 minutes.

In a microwave-safe bowl, mix glutinous rice flour, sugar, and water until smooth.

Microwave for 1 minute. Stir, then microwave for another minute. Finally, stir again and microwave for 30 seconds.

Let it cool until just warm and manageable to touch.

Dust your work surface and hands with cornstarch, then divide the dough into 8 equal portions.

Flatten a piece of dough in the palm of your hand, place a mango ball in the center, seal the edges, and roll it into a ball.

Repeat with the remaining dough and filling. Dust finished mochi with extra cornstarch to prevent sticking.

Store in an airtight container at room temperature or refrigerate.