Mango bingsu, the delicious korean mango dessert taking the world by storm

Dessert
Very Easy
5 h 19 m
342 Kcal

Korea is not only setting trends with K-pop and the dramas we watch on streaming platforms; it is also doing so at the table. Mango bingsu is a Korean dessert reminiscent of a slushie, made with finely shaved ice, fresh mango and condensed milk. It is often served with ice cream and has become one of the most sought-after Korean recipes outside Asia. In Korea, it has been a summer tradition for decades, and today modern versions appear on café menus, made with cheesecake, tiramisu or cookies. The good news: you can make it at home without a special machine.

Ingredients

3

Materials

  • Electric blender
  • Zip-top freezer bag (or flat container)
  • Grater, fork or rolling pin
  • Bowl

Preparation

Preparation15 min
Waiting time5 hours
Cook time4 min
  • Mango bingsu, the delicious Korean mango dessert taking the world by storm - Preparation step 1Prepare the milk base:
    Mix the milk, water and condensed milk in a blender.
  • Mango bingsu, the delicious Korean mango dessert taking the world by storm - Preparation step 2Freeze:
    Pour the mixture into a freezer bag and seal it tightly.
  • Mango bingsu, the delicious Korean mango dessert taking the world by storm - Preparation step 3Lay the bag flat in the freezer (I used a tray) and leave it to freeze for at least 5 hours (overnight is even better).
  • Mango bingsu, the delicious Korean mango dessert taking the world by storm - Preparation step 4Prepare the mango coulis:
    Mash the pulp of 1 mango with the sugar, lemon juice and a little water to a fine puree.
  • Mango bingsu, the delicious Korean mango dessert taking the world by storm - Preparation step 5Transfer it to a saucepan and cook for 3–4 minutes over medium heat, without letting it come to a vigorous boil. Let it cool in the refrigerator for 1 hour.
  • Mango bingsu, the delicious Korean mango dessert taking the world by storm - Preparation step 6Cut the other mango into small cubes and set aside.
  • Mango bingsu, the delicious Korean mango dessert taking the world by storm - Preparation step 7Scrape the ice:
    Take the milk base out of the freezer and scrape it with a grater or fork into very fine flakes. You can also crush it with a rolling pin inside the bag to break it into slush. If you have a shaved ice machine, even better.
  • Mango bingsu, the delicious Korean mango dessert taking the world by storm - Preparation step 8Assembly:
    Place the ice in a chilled bowl (we recommend putting the bowl in the freezer at least 1 hour beforehand). Add the diced mango and a scoop of vanilla ice cream (optional), drizzle the mango coulis over the top, and finish with sliced almonds.

Rate this recipe

FAQ ❓

Can mango bingsu be made with frozen fruit?

Yes, frozen mango can be used to make bingsu. It is best to thaw it slightly or blend it so that it remains juicy and does not make the dessert too firm.
The most common toppings are condensed milk, whipped cream, shredded coconut, almonds, vanilla ice cream and tapioca pearls. They all enhance the mango's sweet, fresh flavor.
The traditional version contains condensed milk, but it can easily be adapted with plant-based milk, agave syrup and vegan ice cream, making it suitable for a vegan diet.
In Korea, red bean patbingsu, green tea, strawberry, coffee and Oreo cookie bingsu are popular. Each has an ice base with different toppings.
Traditional bingsu gets its texture from a machine that shaves the ice very finely, but at home you can achieve something similar by grating or crushing ice by hand. Although the result is not as fluffy as Korean bingsu, it provides a light, refreshing base that is perfect for enjoying this dessert.

Nutrition

for 1 serving / for 100 g
Calories: 342Kcal
  • Carbo: 61.2g
  • Total fat: 5.4g
  • Saturated fat: 2.7g
  • Proteins: 8.5g
  • Fibers: 4.9g
  • Sugar: 59.5g
  • ProPoints: 9
  • SmartPoints: 17
Nutritional information for 1 serving (467g)

Cookware

burner

Attributes

Suitable for freezing
PetitChef_OfficialPetitChef_Official

You may like

Questions

Photos of members who cooked this recipe

Patricia GonzálezPatricia González
Passionate about cooking and good food, my life revolves around carefully chosen words and wooden spoons. Responsible, yet forgetful. I am a journalist and writer with years of experience, and I found my ideal corner in France, where I work as a writer for Petitchef. I love bœuf bourguignon, but I miss my mother's salmorejo. Here, I combine my love for writing and delicious flavors to share recipes and kitchen stories that I hope will inspire you. I like my tortilla with onions and slightly undercooked :)

Comments

Rate this recipe:
3.5/5, 2 votes