A delicious recipe for refreshing Korean mango Bingsu made with shaved ice and mango to recreate the atmosphere of Korean coffee shops at home
Bingsu has become a classic of Korean cuisine. With the rise of K-Dramas, this Korean dessert, initially in its classic version of melon bingsu, has convinced the entire world of its well-deserved place on the beautiful Instagrammable wooden table of Korean cafés.
What is Bingsu?
Bingsu (빙수) is a Korean dessert made with shaved ice, sometimes described as a Korean sorbet or “snow cones” topped with various garnishes. Traditionally, it is prepared by covering the ice with condensed milk, fruits, syrup, and increasingly, more original toppings such as pieces of cheesecake, tiramisu, or cookies.
One of the most popular chains for enjoying a “fancy” presentation bingsu is Sulbing.
Patbingsu (팥빙수), the classic version
The oldest and most traditional form of bingsu is patbingsu (팥빙수), which is prepared with sweet red beans, called danpat (단팥). Red beans are undoubtedly the key ingredient of a classic Korean bingsu, in addition to shaved ice.
Afterwards, misugaru (미수가루, a multi-grain powder) and sweetened condensed milk are often added to bring more flavor and texture.
The success of mango bingsu (망고빙수)
While bingsu (빙수) is not new, the mango version became particularly trendy starting in 2007. That year, the Jeju branch of the Shilla Hotel introduced a mango bingsu prepared with local Irwin mangoes, known for their very sweet and rich taste.
The success was such that when the Shilla Hotel in Seoul added mango bingsu to its menu in 2011, this version became firmly established in the collective palate. Many cafes and restaurants began offering their own versions, and it became a classic
A multitude of variations
Nowadays, there are countless types of bingsu.
In addition to the classic patbingsu and mango bingsu, there’s kwail bingsu (과일빙수) with various fruits, nokcha bingsu (녹차빙수) made with matcha, as well as versions with coffee, chocolate, cookies, etc.
The possibilities are endless and continuously evolving, making bingsu one of the most creative and beloved desserts in Korea.
Mango Bingsu Korean café-style
Ingredients
Shaved ice
- 600 ml of whole milk
- 4 tablespoons of condensed milk
Toppings
- 1 of mango, cubed
- Condensed milk
- Vanilla ice cream
- Mango coulis
Mango coulis
- 200 g of mango, diced
- 120 g powdered sugar
- 145 ml water
Procédé
Mango coulis
- Add the diced mango for the coulis, sugar, and water to a small saucepan.200 g of mango, diced, 120 g powdered sugar, 145 ml water
- Heat over medium heat for 5 minutes or until the mango has softened and the sugar has completely dissolved.
- Blend until smooth.
- The mixture should be syrupy and watery as it will need to be poured. It will thicken as it cools.
Shaved ice
- Mix the milks in a bowl600 ml of whole milk, 4 tablespoons of condensed milk
- Put everything in a sealed bag. Place it FLAT in the freezer for at least 4 hours.
- The bag is now completely frozen
- Remove the bag from the freezer and use a rolling pin to roll and crush the ice.
Assembly
- In a nice bowl, cup, or deep plate, place the shaved ice to form a fluffy mound.
- Place mango cubes on top.1 of mango, cubed
- Place a nice scoop of vanilla ice cream in the center.Vanilla ice cream
- Pour mango coulis over the top.Mango coulis
- Drizzle a little extra condensed milk on top.Condensed milk
