Mango mooncake recipe

The rich and fragrant mango-filled snowskin mooncakes have a large and thin skin, and are loved by children. Because the fillings are a bit soft, it takes a lot of work to wrap them up. After demolding, some places have a faint yellow filling.


  • 120g premix powder
  • 300g mango stuffing
  • red yeast powder


  1. Prepare all materials, pour out the boiled water immediately and weigh, basically above 85℃.

  2. Pour the water into the pre-mixed flour and cut it into dough.

  3. After cooling, knead well, divide the dough into 2 parts, 1 part is white, and the other part is made pink with a little red yeast powder.

  4. Divide evenly into 10 doughs, each about 24g.

  5. Because the filling is relatively soft, it is not suitable for pushing by hand. Use a rolling pin to roll it into a round cake before wrapping it, and seal it into a round shape.

  6. Put it into the mold and compact it by hand.

  7. Extrusion molding, if it is not easy to demould, you can brush a thin layer of cooked oil or salad oil, and the mold pattern can be changed as you like.

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