A beloved Korean shaved ice dessert: Mango Bingsu! Fluffy shaved ice and juicy ripe mangoes combine to form the most delicious and refreshing treat. With a drizzle of sweetened condensed milk plus chewy mochi bits — it’s the perfect summer dessert. No need to buy a fancy ice shaver. Instead, replicate that light, fluffy, snow-like texture at home with the grater attachment of a food processor. So easy and so good!

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Mango Bingsu (Korean Shaved Ice)

Korean Shaved Ice, also known as Bingsu, is a refreshing and delicious iced dessert served in Korean cafes. Mango Bingsu is one of many varieties — starring sweet, juicy mangoes. A popular modern flavor, it’s recently popped up in cafes alongside other flavors such as Strawberry Bingsu, Matcha Bingsu, Oreo Bingsu, etc.

For any kind of Bingsu, a generous mound of finely shaved ice, similar to fluffy snow, is piled high in a bowl. The ice is incredibly light and airy, like a frozen cloud. As you take your first spoonful — the ice melts almost instantly, dissolving into icy goodness. A truly refreshing and indulgent treat!

What sets Korean Shaved Ice apart is that it’s made from frozen milk versus water. As a result, the flavor is milky and creamy. The texture is soft and fluffy — like snow!

Also, Korean Bingsu includes an array of toppings. You’ll find an assortment of different flavors and textures — sweetened red beans, fresh fruits, chewy mochi balls, and crunchy cookies. A drizzle of condensed milk adds sweetness without being overly sweet.

For Mango Bingsu, the highlight is fresh mango chunks and sweetened mango puree. A combination that intensifies all that delicious mango flavor! With a drizzle of condensed milk and chewy mochi bits, it’s a dessert that’s truly indulgent. And refreshing!

Ingredients:

• Milk. For ultra-creamy, milky flavor, I recommend whole milk, 2%, or 1%. Whole milk is preferred. I don’t recommend skim milk because the fat in the milk is needed for the texture.
• Sweetened Condensed Milk. A canned dairy product with a long shelf life that’s sweet, thick, and syrupy. Popular in Asian countries throughout the world, it’s often used to sweeten desserts and drinks. The flavor is sweet, rich, and mellow. The texture is syrupy and sticky. Not the same as evaporated milk. A generous drizzle is a common sweetener for Korean Bingsu.
• Mango. Choose ripe mangoes for the sweetest flavor. Ripe mangoes smell fragrant and are slightly soft to the touch. I prefer Ataulfo mangoes, which are small and not overly fibrous. But use any variety you like. Half of the mangoes will be pureed. The other half will be cut into chunks.
• Sugar. To lightly sweeten and thicken the mango puree.
• Mochi Bits. Optional topping that adds such an addictively chewy element! Make your own or order Mochi Sweet Rice Cake Topping (affiliate) online. You can also use fresh tteok (dduk) from the Korean grocery store, cut into little bits.

Instructions:

1. Freeze milk. Pour milk into ice cube trays. Transfer to the freezer, until completely frozen. About 6 hours or preferably overnight.
2. Make mango puree. Peel and roughly chop two mangoes. Add sugar directly on top. Use a hand immersion blender to puree everything until smooth. Cover and store in the fridge until ready to use.
3. Chop mango chunks. Peel and carefully dice 2 mangoes into 1-inch chunks. Cover and store in the fridge until ready to use.
4. Grate ice cubes. Set up a food processor with a grater attachment. Add ice cubes through the feed tube until the frozen ice is grated to a light and fluffy texture.
5. Assemble bowls. In chilled bowls, add shaved ice. Drizzle sweetened condensed milk on top. Add mango chunks and mango puree. Top with mochi bits. Serve and enjoy immediately!

Watch how to make it:

Helpful Kitchen Tools

• Ice Cube Trays. Regular, standard-size ice cube trays work great. The ice cube trays will freeze the milk into portions that can fit into the food processor. Note: if the cubes are too small, they can slip under the food processor lid and be difficult to grate. If they are too large, they won’t fit in the feed tube. Also, silicone trays make it especially easy to remove.
• Hand Immersion Blender. An easy way to crush the mangoes into a silky-smooth puree.
• Food Processor + Grater Attachment. The key to making that fluffy, light-as-snow texture without purchasing an additional ice shaver machine or expensive stand mixer attachments. Grater attachments are included with standard-size food processors. Do not crush ice cubes directly into the food processor or it will produce dense, heavy results. I’ve tried other methods but the grater attachment is by far the best way to achieve restaurant-quality, fluffy texture.

OR

• Box Grater or Hand-held Microplane. An alternative to a food processor with the grater attachment. However, it will take much longer. Use a clean, cold kitchen towel to hold multiple ice cubes together. Then grate as quickly as you can into a chilled bowl. Ideal for 1 portion.

PRO Tips:

• Prep mango in advance. Make the mango puree and chop the mango chunks in advance. Cover and chill in the fridge, until ready to be served.
• Keep everything cold. Chill the food processor and the grater attachment in the fridge until cold to the touch. Chill serving bowls in the fridge or freezer (if they are freezer safe) as well. Simple steps that will prevent the snow from melting too quickly.
• Handle as little as possible. Handle the snow gently and lightly. The shaved ice is so light and delicate, it will begin to melt almost immediately. Do not mix, scoop, or shake the shaved ice more than necessary. Any additional movement can make it clump into hardened lumps, like a packed snowball.
• Eat quickly! Enjoy immediately. The impossibly light and feathery, snow-like texture will melt quickly.

To serve:

For ease and convenience, serve in bowls. Make sure they are chilled! Some suggestions:

• Small or medium soup bowls make for a very pretty presentation with everything piled high on top. Chinese or Japanese soup bowls with a tapered bottom are ideal.
• Clear glass bowls allow people to see a side view of this iced shaved dessert. An attractive way to present Bingsu.
• Footed ice cream bowls make for a festive, celebratory presentation. Not everyone owns them but if you do, they make the presentation especially charming and fun.

Variations:

• Add ice cream. A scoop of ice cream makes it extra special! Vanilla, coconut, or mango-flavored ice cream all make lovely additions.
• Add whipped cream. Add a little bit of indulgence with a dollop of store-bought or homemade whipped cream.
• Add additional toppings. For more flavor or contrast of textures, add more toppings. For example, crunchy granola bits, nuts, crushed graham crackers, or crispy thin ginger cookies.

More dessert recipes:

• Mango Coconut Sago
• Coffee Jelly (Jello)
• Coconut Mochi Cake
• Easy Mochi Donuts
• Korean Strawberry Milk Popsicles