Name: Mango Milk with Rice Balls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 big bowls
Cuisine: Chinese
Ingredients: 2 medium mangoes; 1 carton (about 1 cup / 250 ml) whole milk; 1¼ cups (150 g) glutinous rice flour; warm water, as needed

Why You'll Love It

Your resident accidental cooking genius is back!
As someone who takes mango far too seriously, there is no way I'm missing mango season — mango rice balls, getting sorted right now!

Ingredients

Ingredients
2 medium mangoes	1 carton (about 1 cup / 250 ml) whole milk
1¼ cups (150 g) glutinous rice flour	warm water, as needed

Ingredient Notes

Choose small Taiwanese mangoes or Jinhuang — higher sugar, less fibre.
Use whole milk for a thicker smoothie.
Knead the flour with warm water: cold water won't hold together, boiling water kills it.
Keep the balls small — one-bite size tastes better.
Chill an hour before eating for the cleanest flavour.

Instructions

1

Add warm water to the glutinous rice flour a little at a time, stir until shaggy, then knead into a smooth dough.
2

Pinch off small balls. Drop them into boiling water, and once they float cook another 1–2 minutes. Lift them out and rinse in cold water, then set aside.
3

Dice the mango. Blend one and a half mangoes' worth of dice with the milk into a mango smoothie.
4

Pour the smoothie into a bowl, add the mango cubes and rice balls, and that's it. Chill an hour in the fridge if you like it properly cold.

Recipe Notes

Mango Milk with Rice Balls

Mango milk with chewy rice balls: glutinous rice flour kneaded into little balls, boiled and rinsed cold, then served with fresh mango cubes in a mango-milk smoothie. Chilled, refreshing, and wildly good value.

Time Needed

Prepabout 20 minutes (dicing mango, boiling the balls)

Boiling the rice ballsabout 3–5 minutes

Assemblingabout 5 minutes

Totalabout 30 minutes

Prep Ahead

Refrigerate the diced mango beforehand so it's extra refreshing.
Roll the rice balls ahead and freeze them; boil them straight from frozen.

【Yield】1¼ cups (150 g) glutinous rice flour makes 2 big bowls.
【Key ratios】glutinous rice flour : warm water ≈ 150:120 — add it gradually and knead until it doesn't stick.
【Heat】drop the balls into boiling water; once they float, cook 1–2 minutes more and rinse in cold water.
【Blending】blend 1½ mangoes with the milk for the smoothie; dice the remaining half.
【Storage】best eaten the same day; the raw balls freeze well for 1 month.
【Common failures】balls that crack means the dough was too dry; cloudy water means you added them before it boiled.

Nutrition (per 100 g, estimated)

Calories	about 114 kcal
Protein	about 2 g
Fat	about 1.5 g
Carbohydrates	about 23 g
of which sugars	about 13 g
Fiber	about 0.9 g
Sodium	about 25 mg

Estimated from the recipe amounts, not lab tested. One serving is about 300 g, about 342 kcal. Energy converted at 4 kcal/g protein, 9 kcal/g fat, 4 kcal/g carbohydrate.