Korean Mango Bingsu is a famous chilled dessert in Korea. Beat the blistering Summer heat with a unique kind of dessert! To make it just like the Korean Bingsu, you need to achieve shaved ice made with ultra-fine, powder-like, shaved milky ice, beautifully topped with assorted ingredients. You may add additional toppings like diced cheesecake and colourful small sago pearls.
Let’s go Beat the heat! Happy cooking!
How to Make Korean Mango Bingsu
- 750ml full cream milk (any fresh liquid milk you like)
- 75ml glucose syrup (available in baking store, lazada or supermarket)
- For Toppings:
- 1 large fresh mango, cubed
- 1/2 cup Mango Compote, recipe below
- Scoop of Ice cream on top or cream
- In a bowl, mix glucose syrup and milk. Stir it well to dissolve the glucose syrup. The glucose syrup is used to prevent ice crystals from forming.
- You can freeze this mixture in a plastic rectangular container or use an “Ice Water” plastic packaging/ziplock bag. Seal it well.
- Freeze the milk mixture overnight or at least 5 hours.
- Once frozen, if you use a rectangular container just scrape the ice milk using a fork/scraper. If you use a plastic ice bag, you can shave this using a large standing steel grater to shave the ice milk. (Or use blender/any halo halo shaver you have)
- To Assemble: Transfer the shaved ice milk in a serving bowl. Add some layer of mango compote, and decorate with diced mangoes around/on the side of the bowl.
- Top it with a scoop of Ice cream/whipped cream and mint leaves.
- Serve and enjoy!
For the Mango Compote:
- ½ cup chopped mango flesh
- 1 tbsp sugar (or honey/syrup)
- ½ tsp lime juice (or lemon/calamansi)
- To make the compote: simply place the chopped mango, sweetener and lemon/lime juice in a saucepan and bring to a simmer.
- Simmer for 10-15 minutes or until the fruit has broken down and the compote has thickened slightly.
- Keep in mind that it will continue to thicken as it cools.
- Remove the compote from the heat and let it cool.