Peel and cube one or two ripe mangoes into bite-sized chunks.

If you prefer a soft mango center, reserve some mango puree mixed with a little sugar and chill until firm. For a whole-fruit surprise, use the fresh cubes.

In a microwave-safe bowl, whisk together mochiko, sugar, salt, mango puree, water, and oil (add coconut milk if using).

Cover with plastic wrap (poke a small vent). Microwave on high for 1 minute, stir, then microwave another 1 minute.

Stir again. The mixture should begin to look glossy and slightly translucent. Microwave an additional 30–45 seconds if still doughy.

If using stove/steamer: steam the mixture in a heatproof bowl over boiling water for 12–15 minutes, stirring once halfway.

Dust a clean surface generously with potato/cornstarch. Turn the hot mochi dough onto the surface.

Dust the top and your hands with starch and press the mass slightly to cool.

Divide the dough into 8–12 equal pieces and flatten each piece into a 3–4 inch disc, dusting with more starch to prevent sticking.

Place a mango cube or a spoonful of chilled mango puree in the center of a disc.

Bring the edges up and pinch to seal, rolling gently in your palms to create a smooth ball.

Dust off excess starch with a soft brush or tap lightly.

Optionally roll each mochi in toasted sesame seeds or shredded coconut.

Place mochi seam-side down on a tray lined with parchment.

Let the mochi rest in the refrigerator for 20–30 minutes to firm up, then serve.