While waiting, cut the mango into big rectangular cubes. Each mango can give you approximately 4 big pieces.
Put approx. ¼ cup glutinous rice flour into a microwavable bowl. Microwave for 10-15 seconds, or until the powder is warm. Set aside.
Prepare a small (the smallest one you can find) bowl with a round bottom for easy assembling and nicer appearance. If you don't have one, that's okay too.
Wear your gloves. Remove the mochi dough from the fridge and whipped cream from the freezer.
Split the mochi dough into 55g each. Form the dough into a ball. Sprinkle the surface with the cooked glutinous rice flour. Flatten it into a circular shape using a rolling pin.
Pipe the whipped cream in the center.
Place a piece of mango on top.
Add a little more whipping cream on top covering the mango.
Seal it by carefully pinching the four corners of the mochi. Then pinch the remaining corners together.
Coat the mango mochi with more cooked glutinous rice flour, especially more on the bottom. Place it in a cupcake liners, or simply aluminum foil. Place in an airtight container and chill in the fridge for 30 minutes before serving.