In a medium, microwave-safe bowl, whisk to combine glutinous rice flour and sugar.

Add water and whisk until mixture is smooth.

Cover the bowl with a microwave-safe plate that is slightly larger than the bowl. Microwave mochi mixture for 1 minute, stir with a wet spatula, and return to microwave. Repeat two more times. The mixture will turn slightly translucent as it cooks. Allow mochi to cool.

Peel mango and remove flesh from pit into two pieces. Set aside.

Dust work surface with toasted glutinous rice flour. Transfer cooled mochi to work surface and dust the top of mochi with more toasted glutinous rice flour.

Divide the mochi into two equal portions.

Using a rolling pin, roll out mochi to a thin layer, about 1/8-inch in thickness. Adding more toasted glutinous rice flour if mochi is sticking to rolling pin.

Place a piece of mango to the centre of the rolled out mochi and wrap the mochi around the mango, using your fingers to pinch the mochi seams to create a seal. Repeat with second portion of mochi.

Enjoy the day the mochi is made.