While waiting, cut the mango into large rectangular cubes. Each mango should yield approximately 4 large pieces.
Place approximately ¼ cup of glutinous rice flour into a microwavable bowl and microwave for 10-15 seconds, or until warm. Set aside.
Prepare a small bowl with a round bottom for easy assembling and a nicer appearance. If you don't have one, it's okay.
Wear gloves. Remove the mochi dough from the fridge and the whipped cream from the freezer.
Divide the mochi dough into 55g portions and form each portion into a ball. Sprinkle the surface with the cooked glutinous rice flour and flatten it into a circular shape using a rolling pin.
Pipe whipped cream into the center of the mochi.
Place a piece of mango on top of the whipped cream.
Add a little more whipped cream on top to cover the mango.
Seal the mochi by carefully pinching the four corners together, then pinch the remaining edges to close.
Coat the mango mochi with more cooked glutinous rice flour, especially on the bottom. Place it in cupcake liners or aluminum foil. Place in an airtight container and chill in the fridge for 30 minutes before serving.