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!
Servings: 1-2
How to Make Korean Mango Bingsu
INGREDIENTS:
- 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
INSTRUCTIONS:
- 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)
INSTRUCTIONS:
- 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.