Mango Snow Skin Mooncake Recipe: Sweet and Creamy!

Invented in Hong Kong in the 1980s, snow skin mooncakes are made with glutinous rice flour. The outer skin is chewy and cool. The filling? Anything goes—fruit, chocolate, ice cream, mousse, and more.

Today, we’re making this summer queen: Mango Snow Skin Mooncake!

Features of Mango Snow Skin Mooncake

• Bright mango flavor

• Chewy, translucent skin

• No baking required

• Served cold – like a dessert mochi

• Lighter and less oily than baked mooncakes

• Modern colors – usually pastel yellow or orange

Mango Snow Skin Mooncake Recipe

Time Needed: 1.5 hours + chilling

• Skin prep: 30 min

• Filling: 15 min

• Assembly + chill: 30–45 min

Ingredients (Makes 8 small mooncakes)

Snow skin dough:

• 40g glutinous rice flour

• 30g rice flour

• 30g wheat starch (or cornstarch)

• 45g powdered sugar

• 200ml milk

• 30g condensed milk

• 25g vegetable oil

• Few drops yellow or orange food coloring (optional)

Filling:

• 200g mango purée (ripe mango blended smooth)

• 100g white bean paste (for body)

• 30g butter or coconut cream (optional, for richness)

• OR use mango ice cream for shortcut version

Dusting:

• Cooked glutinous rice flour (to prevent sticking)

Instructions

1. Make the Skin Dough

Mix flours and sugar. Whisk in milk, condensed milk, oil, and coloring.
Strain mixture to get rid of lumps.

Steam mixture over medium heat for 25–30 minutes until solid.
Let cool slightly, then knead until smooth. Cover and chill.

2. Make the Filling

Blend mango purée and bean paste until smooth.
Cook over low heat to reduce moisture and thicken, about 10 minutes.
Chill completely. Roll into 8 balls (~30g each).

3. Assemble

Divide skin dough into 8 pieces (~25g each).
Flatten dough into discs. Wrap around mango filling.
Roll into a ball and press into a mooncake mold.

Dust lightly with cooked glutinous rice flour to prevent sticking.

4. Chill

Refrigerate for at least 2 hours. Serve cold.
Consume within 2–3 days.

Flavor Profile

Each bite is tropical, cool, and melt-in-your-mouth. Like mango mousse wrapped in mochi.

Tips for Perfect Mango Snow Skin

🥭 Use ripe mangoes – Alphonso or Thai mangoes work best for sweetness and color.

❄️ Serve cold – Never at room temp. It melts and loses texture.

🍦 Mango ice cream filling? – Yes, just mold quickly and freeze to set.

🥣 Cooked flour for dusting – Don’t skip this or it’ll stick like crazy.

Variations

• Add mango chunks – For texture contrast

• Swap filling – Try mango + coconut, mango + pomelo, or mango + cream cheese

• Color swirl – Mix orange and white dough for visual flair

• Mini versions – Use smaller molds for bite-sized treats

Final Thoughts

Mango Snow Skin Mooncake is a modern mooncake for modern palates.

It’s sweet, light, refreshing—and no oven needed. Perfect for those who love tropical flavors, pretty desserts, and soft textures.