Mango and Lime Sorbet Mochi

A chewy Japanese sweet made from glutinous rice flour. The coconut flavoured dough marries well with the zesty filling.

Hands-on time 1hr, plus cooling, freezing and softening. Cooking time

about 10min. Makes 12 FOR THE SORBET 75g caster sugar Finely grated zest and juice ¼ lime 200g ripe mango flesh, roughly chopped FOR THE MOCHI 350g sweet glutinous rice flour (see GH Tip) 150g caster sugar 475ml coconut water Cornflour, to dust

1 For the sorbet, in a small pan, heat the sugar, lime zest and juice and 75ml water, stirring until the sugar dissolves. Bring to boil and bubble for 2min. Cool.

2 Whizz the mango and cooled sugar syrup in a blender until smooth. Empty into a freezerproof container. Cover and freeze until solid.

3 Allow sorbet to soften at room temperature until you can spoon it into a blender or food processor. Whizz until smooth, then return to the container and freeze again until solid.

4 Allow to soften again at room temperature just until scoopable. Working quickly, scoop 1tbsp portions on to clingfilm squares; wrap tightly to make individual balls and freeze until solid (you should have 12).

5 For the mochi dough, put the sweet rice flour and sugar into a microwave-safe bowl. Gradually mix in the coconut water until smooth. Cover with clingfilm. Microwave for 3min at 800W power. Whisk, making sure to scrape down the sides, then re-cover and microwave again at 800W for 3min. Stir to bring together to a soft dough.

6 Put a large sheet of baking parchment on a work surface and sift over a solid layer of cornflour to cover. Scrape on ½ the dough and sift over more cornflour. Dust a rolling pin with cornflour and roll out the dough to 3mm thick. Line a baking sheet with baking parchment and transfer the rolled dough on to it. Chill for 15min. Meanwhile, repeat the process with the remaining ½ of the dough, dusting with more cornflour initially.

7 Working with ½ the dough at a time, stamp out 6 x 10cm circles. Pick up a circle, brush off excess cornflour with a dry pastry brush. Unwrap a sorbet ball and place in the middle of the brushed circle. Carefully seal the dough around the sorbet, as you would a dumpling

(if the dough is not sticking, dab with a little water).

Place on a baking sheet lined with baking parchment and freeze. Repeat process to make 12 mochi. Freeze for 2hr.

8 Allow the mochi to soften at room temperature for 5min before serving.

PER MOCHI 217cals, 2g protein, <1g fat (<1g saturates), 51g carbs (23g total sugars), 1g fibre

TO STORE Freeze for up to 1 month. Complete recipe to serve.