{"id":27609,"title":"Mango Bingsu Korean caf\u00e9-style","modified":"2025-02-06T10:34:01+01:00","plain":"A delicious recipe for refreshing Korean mango Bingsu made with shaved ice and mango to recreate the atmosphere of Korean coffee shops at home\n\n\n\nBingsu 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 caf\u00e9s. \n\n\n\nMy easy melon bingsu recipe\n\n\n\nWhat is Bingsu?\n\n\n\nBingsu (\ube59\uc218) 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.  \n\n\n\nOne of the most popular chains for enjoying a \"fancy\" presentation bingsu is Sulbing.\n\n\n\nPatbingsu (\ud325\ube59\uc218), the classic version\n\n\n\nThe oldest and most traditional form of bingsu is patbingsu (\ud325\ube59\uc218), which is prepared with sweet red beans, called danpat (\ub2e8\ud325). Red beans are undoubtedly the key ingredient of a classic Korean bingsu, in addition to shaved ice.  \n\n\n\nAfterwards, misugaru (\ubbf8\uc218\uac00\ub8e8, a multi-grain powder) and sweetened condensed milk are often added to bring more flavor and texture.\n\n\n\nIn Japan, red bean paste is called Anko\n\n\n\nThe success of mango bingsu (\ub9dd\uace0\ube59\uc218)\n\n\n\nWhile bingsu (\ube59\uc218) 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. \n\n\n\nHotteoks are another delicious Korean dessert\n\n\n\nThe 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 \n\n\n\nA multitude of variations\n\n\n\nNowadays, there are countless types of bingsu. \n\n\n\nIn addition to the classic patbingsu and mango bingsu, there's kwail bingsu (\uacfc\uc77c\ube59\uc218) with various fruits, nokcha bingsu (\ub179\ucc28\ube59\uc218) made with matcha, as well as versions with coffee, chocolate, cookies, etc. \n\n\n\nThe possibilities are endless and continuously evolving, making bingsu one of the most creative and beloved desserts in Korea.\n\n\n\n\n\n\tMango Bingsu Korean caf\u00e9-style\n\t\t\n\t\tA refreshing Korean dessert made with shaved ice and mango.\t\n\t\n\t\t\t\n\t\n\t\tShaved ice600 ml of whole milk4 tablespoons of condensed milkToppings1 of mango, cubedCondensed milkVanilla ice creamMango coulisMango coulis200 g of mango, diced120 g granulated sugar145 ml water\t\n\t\n\t\tMango coulisAdd the diced mango for the coulis, sugar, and water to a small saucepan.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 iceMix the milks in a bowlPut everything in a sealed bag. Place it FLAT in the freezer for at least 4 hours. The bag is now completely frozenRemove the bag from the freezer and use a rolling pin to roll and crush the ice.AssemblyIn a nice bowl, cup, or deep plate, place the shaved ice to form a fluffy mound.Place mango cubes on top.Place a nice scoop of vanilla ice cream in the center.Pour mango coulis over the top.Drizzle a little extra condensed milk on top.\t\n\t\n\t\tYou can flavor the shaved ice with many things, like pandan or matcha","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27609","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27609"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27609\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/27245"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27609"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27609"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27609"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}