1

Lege ein Blech oder eine kleine Backform mit Backpapier aus und stell es in den Gefrierschrank.

2

Place the banana and mango in a food processor; process until very finely chopped, 40 seconds to 1 minute. Stop and scrape down the sides of the bowl. Process until the mixture is smooth, 1 to 2 minutes more. Divide the mixture into 4 equal portions, shaping each into a rounded shape using an ice cream scoop. Arrange the scoops on the prepared plate or pan and return to the freezer. Freeze for 2 hours or until very firm.

3

Combine the rice flour, sugar, and 85 ml water in a small microwave-safe bowl. Microwave on High for 1 minute. Remove the bowl from the microwave and stir the mixture (it will be thick). Return to the microwave and microwave on High for 40 seconds. Remove the bowl from the microwave and stir again (mixture will be very thick and very sticky). Microwave on High for 30 seconds. (Times are based on using an 1100-watt microwave.)

4

Divide the mochi dough in half, if desired to make 2 colors, placing the other half in a small bowl. Add 2 to 4 drops of food coloring to each dough portion; stir well with a sturdy silicone spatula or a spoon to distribute the color evenly. You can also moisten your hands and knead the dough in the bowl to combine.

5

Sprinkle the cornstarch over a large piece of wax or parchment paper. Divide the dough into 4 equal pieces and place on the cornstarch. Turn the dough over to coat both sides with cornstarch. Roll each portion into an 11- to 12-cm circle, adding more cornstarch as needed to prevent the dough from sticking. Try to roll the dough more on the outer edges so that the center of the circle doesn’t get too thin. Once all of the dough is rolled out, brush the excess cornstarch off. Working quickly, place 1 “nice” cream ball in the center of 1 dough circle; press the edges of the dough around the “nice” cream, squeezing and pinching the seams to seal. Place the wrapped “nice” cream on a piece of cling wrap and twist to shape the mochi-ice into an even sphere. Place in the freezer. Repeat the process with the remaining “nice” cream and mochi dough. Freeze the mochi-ice until re-firmed, about 1 hour. Let stand at room temperature for a few minutes to soften slightly before eating.