Filling

1. Line a cupcake tin with 4 paper liners and scoop a round scoop of ice cream into each liner
2. Place the scooped ice cream into the freezer until you are ready to assemble

Mango Mochi

1. Put the ice cream in a medium-sized microwave-safe bowl and heat at 30-second intervals until just melted
2. Add the glutinous rice flour and whisk until smooth
3. Cover with plastic wrap and microwave for 2 minutes and stir
4. Recover with plastic wrap and microwave for another 2 minutes, or until the mochi is no longer milky
5. Allow the mochi to cool to room temperature
6. Prepare a bowl of cornstarch to dust your mochi with when assembling 
7. Wearing disposable gloves or with well-oiled hands knead the mochi until smooth
8. Divide the mochi into 4 portions 
9. Flatten one portion between your palms and place a ball of pre-scooped mango ice cream ball in the center
10. Pull the sides of the mochi over the ice cream to enclose it
11. Lightly dust the mochi ball with cornstarch and dust off any excess with a pastry brush
12. Repeat with the remaining mochi and ice cream
13. Place them in an airtight container in the freezer for 15 minutes or so to set before enjoying!
14. If you're eating them later make sure you allow the frozen mochi ice cream to defrost for 10 minutes before eating