The easiest way to recreate Mango Korean Shaved Ice aka Mango bingsu at home, for a super refreshing summer dessert!
What is bingsu?
Bing Su, also known as Bingsu or Bingsoo (빙수), is a popular Korean dessert made from finely shaved ice, but with a unique twist—it’s typically made using a blend of milk and cream rather than plain water, giving it a richer, milkier flavor that sets it apart from other types of shaved ice worldwide.
This ultra-fine, creamy ice is topped with sweet ingredients like condensed milk, red beans, fresh fruit, and chewy rice cakes, creating a dessert that’s as texturally complex as it is visually stunning. A common favorite called patbingsu is made with sweet red beans!
In comparison, Japan’s Kakigori is often made with water-based ice and topped with simpler syrups, such as green tea or fruit flavors, offering a light and refreshing experience.
Hawaiian shaved ice also uses water and focuses on tropical syrup flavors rather than creamy textures. Bing su’s use of milk and cream in its ice makes it more indulgent, transforming each bite into a melt-in-your-mouth experience that’s both refreshing and satisfying. The perfect refreshing treat on hot summer days.
Ingredients
- Whole milk: Acts as the base for the ice, creating a softer, more delicate texture compared to water-based ice, and provides a subtle, creamy flavor that melts smoothly.
- Sweetened condensed milk: Adds sweetness and richness to the ice, giving it a milkier flavor and a slightly thicker texture, enhancing the dessert’s indulgent feel.
- Strawberry sauce: Contributes a bright, tangy sweetness that balances the rich creaminess of the base, adding a pop of color and fruity flavor to each spoonful.
- Mangoes: Provide a tropical, juicy sweetness and vibrant color, making each bite refreshing and visually appealing.
- Yuzu citron jam: Brings a citrusy zing to the dessert, complementing the sweetness of other fruits and adding a complex depth with a slight tartness.
To serve
- Mango cubes: Add freshness, texture, and a touch of natural sweetness, making each spoonful satisfying and refreshing.
- Vanilla ice cream: A rich, creamy topping that adds an extra layer of indulgence and rounds out the dessert with a familiar, comforting flavor that blends well with the fruit and ice.
Tips for perfect homemade bingsu
Use a milk mixture
Unlike regular shaved ice made from water, Bingsu benefits from a base of whole milk and sweetened condensed milk. This mix creates a creamier ice texture and prevents it from melting too quickly, giving you that classic, fluffy feel.
Freeze in small cubes
Pour the milk mixture into an ice cube tray instead of a large container. Smaller cubes freeze faster and more evenly, making them easier to break down into fine, fluffy shavings when processing.
Use a food processor for shaving
Once your cubes are fully frozen, use a food processor to pulse them briefly. Avoid over-processing, as pulsing the cubes too much can result in melted or overly compacted ice instead of light, fluffy shavings.
Work in small batches if necessary
If your food processor has a small bowl, consider working in batches to avoid overcrowding. This ensures that each batch gets evenly shaved, creating the desired fine, fluffy texture.
Assemble and serve immediately
Bingsu is best enjoyed as soon as it’s made, so once you’ve processed the ice, spoon it directly into the serving bowl, top with sauce, fruit, and ice cream, and enjoy it without delay to maintain its airy texture.
Frequently Asked Questions
Can I use low-fat milk or non-dairy alternatives for Bingsu?
While whole milk provides the best creamy texture for Bingsu, you can substitute it with low-fat milk or non-dairy milk like almond or oat milk. Keep in mind that the texture may be slightly less rich and creamy compared to using whole milk.
Do I need a food processor to shave the ice?
A food processor works best for achieving the fine, fluffy ice texture needed for Bingsu. However, if you don’t have one, you can try using a strong blender, although it may require more effort to get the right consistency.
How long should I freeze the milk mixture?
Freeze the milk and condensed milk mixture for about 4-6 hours or until completely solid. For best results, prepare the ice cubes a day in advance to ensure they’re fully frozen.
Can I make the sauces ahead of time?
Yes! The strawberry and mango yuzu sauces can be made a day in advance and stored in an airtight container in the refrigerator. Just make sure they’re fully cooled before storing.
How do I prevent the shaved ice from melting too quickly?
To slow melting, serve the Bingsu in a chilled bowl and work quickly when assembling. The milk-based ice also tends to hold its shape better than water-based ice, giving you more time to enjoy the dessert.
Can I add other toppings to my Bingsu?
Absolutely! Bingsu is highly customizable, and you can add various toppings like red beans, fresh fruit, mochi, or even cereal. Experiment to find your favorite combination.
What should I do if my shaved ice turns out clumpy instead of fluffy?
If the ice comes out clumpy, it may be due to over-processing. Pulse the frozen milk cubes in short bursts rather than blending continuously to achieve that soft, snow-like texture.
Can I store leftover Bingsu in the freezer?
Bingsu is best enjoyed fresh. Leftovers won’t have the same fluffy texture if refrozen, as the ice may turn icy or hard. It’s best to make only what you plan to eat immediately.
Is there a way to make Bingsu without condensed milk?
If you prefer a less sweet option, you can skip the condensed milk and use only whole milk or your choice of milk. The flavor will be lighter and less rich, but it will still work well for this dessert.
Let’s Get Cooking
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Easy Korean Mango Shaved Ice (Bingsu At Home)
The easiest way to recreate Mango Korean Shaved Ice aka Mango bingsu at home, for a super refreshing summer dessert!
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 1 Bowl 1x
- Category: Frozen
- Method: Easy
- Cuisine: Korean
Ingredients
Bingsu
- 480ml Whole milk (2 cups)
- 60ml Sweetened condensed milk (1/4 cup)
Mango Yuzu Sauce
- 170g Mangoes, roughly chopped (1 cup)
- 3 tbsp Yuzu citron jam
To serve
- 1–2 Mangoes, cubed
- 1 scoop Vanilla ice cream
Instructions
Bingsu
- Combine the whole milk and condensed milk in a medium-sized jug and mix until completely combined
- Pour the milk into an ice cube tray and place in the freezer for 4-6 hours, or until solid
Mango Sauce
- Combine the mangoes and yuzu jam in a food processor and blitz until a smooth mango puree
- Set aside until use
Assembly
- Once the bingsu cubes are solid place the frozen cubes in the bowl of a food processor and pulse until just broken up and fluffy
- Spoon the shaved ice into your serving bowl, drizzle with mango sauce, and top with mango chunks and a scoop of creamy vanilla ice cream.
- Enjoy immediately!
