Bite size ice cream bundled in sweet rice dough. Sweety mochi is a traditional Japanese treat, with a Golden State twist. We use farm fresh California milk to craft our creamy, deeply-flavorful ice creams, then bundle them into soft, chewy, sweet rice dough. We never cut corners, and always insist on the best quality ingredients. Our story began in 1978, when we opened a mom-and-pop ice cream parlor in Monterey Park, California. We couldn't find authentic Asian-flavored ice creams, so we decided to make them ourselves. As our frozen treats grew in popularity, the entire family gathered on the weekends to help pack orders. Soon, Sweety ice cream was in markets across the country. We love what we do, and are proud to share our family's recipes with you! Alphosno Mango: Mango A Go Go: We use Alphonso mangoes to make our mango mochi ice cream. Prized for their rich flavor and supreme sweetness, Alphonsos are known as the king of mangos, and we couldn't agree more. Mochi Magic: Mochi means pounded rice-in traditional old-style Japanese shops, mochi masters pummel the dough with a heavy wooden mallet until it's smooth and tender (i.e. most delicious stress reliever ever).