Make the mochi dough

• Whisk the glutinous rice flour and sugar in a mixing bowl.
• Pour in the milk and whisk until smooth and lump-free.
• Cover and microwave in short bursts, stirring between each, until the dough is translucent and sticky.

Cool and dust

• Spread the dough onto a surface generously dusted with cornstarch.
• Let it cool until easy to handle.

Prepare the filling

• Whip the heavy cream until firm peaks form.
• Cut the mango into small pieces.

Shape the mochi

• Roll the dough out and cut into rounds.
• Place a spoon of whipped cream and mango pieces in the centre of each round.
• Pinch the edges together to seal and dust with cornstarch.

Chill and serve

• Chill the mochi until set, then serve.