Mango Bingsu
This mango bingsu recipe transforms whole milk, sweet condensed milk, and frozen mango chunks into a cloud-like Korean shaved ice dessert crowned with vanilla ice cream and silky homemade mango puree.
The fluffy, snow-like texture combined with juicy mango pieces, creamy vanilla, and that glossy sweet-tart sauce creates layers of tropical flavor and contrasting temperatures that make every spoonful irresistible.
I first tried authentic mango bingsu at a tiny Korean dessert cafe in Seoul, and honestly? I couldn’t stop thinking about it for weeks. The way the shaved ice just melts on your tongue, how the mango puree seeps into every fluffy layer—it’s pure summer magic.
When I got home, I spent an entire weekend perfecting this mango bingsu recipe, testing different milk ratios and scraping techniques until I nailed that signature pillowy texture. The best part? You don’t need fancy equipment—just a freezer and a regular fork.
If you’re into fruity frozen treats, you’ll also love our butter pecan ice cream recipe for something more classic and indulgent.
Table of Contents
Why You’ll Love This Korean Mango Bingsu
This mango bingsu recipe is honestly one of my favorite warm-weather desserts, and here’s why it’ll become yours too:
It’s ridiculously refreshing. That feather-light shaved ice melts instantly on your tongue, releasing bursts of sweet mango and creamy vanilla with every bite. On a hot day, there’s nothing better.
No ice cream maker needed. Unlike traditional ice cream recipes, you’re just freezing milk and scraping it with a fork—seriously, that’s it. My ice cream maker collects dust when bingsu season arrives.
Fresh mango flavor shines through. I tried canned mango once (don’t judge me, I was desperate), and it just didn’t have that bright, tropical punch. Fresh or frozen mango makes all the difference here.
It’s customizable. Add more ice cream, drizzle extra puree, toss in some mochi—this mango shaved ice dessert is your canvas. My nephew likes to add gummy bears (weird but somehow works?).
Want more frozen desserts? Check out our strawberry jello cool whip dessert pie for a no-bake summer treat that’s just as crowd-pleasing.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 285 kcal |
| Protein | 7g |
| Carbohydrates | 52g |
| Fat | 8g |
What You’ll Need for Korean Mango Bingsu
This mango bingsu recipe keeps things simple with ingredients you probably already have (minus the mango, maybe). Here’s your shopping list:
| Amount | Ingredient |
|---|---|
| 3 cups | Whole milk — don’t skimp here, full-fat milk creates the creamiest ice flakes |
| ½ cup | Sweet condensed milk — this is what makes bingsu different from regular shaved ice |
| ½ tsp | Kosher salt — balances the sweetness perfectly |
| 4 cups | Frozen mango (or fresh!) — I love using frozen because it’s consistent year-round |
| ½ cup | Granulated white sugar — for the mango puree |
| ½ cup | Water — helps create that pourable sauce consistency |
| 3 scoops | Vanilla ice cream — adds richness and stays creamy while the ice melts |
Pro tip: If fresh mangos are in season and gorgeously ripe, grab those instead of frozen—just dice them up and pop them in the freezer the night before.
Equipment You’ll Need
Essential tools:
- Closed container (for freezing the milk mixture)
- Small saucepan (for making mango puree)
- Blender or food processor
- Regular fork (seriously, that’s your shaved ice machine)
- Serving bowls
Optional but nice:
- Ice cube tray (if you want uniform portions)
- Sharp knife (for cubing fresh mango)
How to Make Mango Bingsu (Step-by-Step)
Making this mango bingsu recipe is way easier than you’d think. Just follow along, and you’ll have that Instagram-worthy Korean dessert ready in no time.
Snowflake Ice Preparation
1. Combine whole milk, sweet condensed milk, and kosher salt in a closed container. Shake it up like you’re making a protein shake—you want everything totally mixed together. Pour the mixture into your container and pop it in the freezer overnight. (If you’re using an ice cube tray, this works great for portion control—I usually fill two standard trays.)
The science behind this: Freezing milk with condensed milk creates smaller ice crystals than water would, which is why bingsu has that signature fluffy, snow-like texture instead of being icy and hard. According to King Arthur Baking, fat and sugar both interfere with ice crystal formation, keeping them tiny and giving you that melt-in-your-mouth experience.
Mango Puree
2. Add 1 cup of mango, granulated white sugar, and water to a small saucepan. Heat on medium for about 5 minutes, stirring occasionally, until the mango chunks have softened and turned jammy, and the sugar has completely dissolved into a syrup. The mixture should smell amazing and tropical at this point.
3. Transfer everything to your blender and blend until completely smooth with no chunks visible. The puree should be slightly watery and pourable—don’t worry if it seems thin, because it’ll thicken as it cools down. (If it’s too thick right away, just add a tablespoon of water at a time until you get that glossy, drizzle-able consistency.)
Assembly
4. Pull your frozen milk mixture out of the freezer. Using a regular fork, scrape along the surface like you’re gently combing through snow. You’ll see fluffy, feather-light ice flakes forming—that’s exactly what you want. Keep scraping and fluffing until you have enough to fill your serving bowl about three-quarters full.
5. Arrange the remaining mango chunks (about 3 cups’ worth) around the sides of your shaved ice mountain. I like tucking some pieces into the ice too for surprise bursts of fruit.
6. Place generous scoops of vanilla ice cream right on top of your mango shaved ice dessert. The contrast between cold, creamy ice cream and delicate ice flakes is pure magic.
7. Drizzle that beautiful mango puree all over the top, letting it cascade down the sides. Don’t be shy—this sauce is what ties everything together. Grab a spoon and dive in immediately while the textures are still perfectly contrasted!
Pro Tips for the Best Mango Shaved Ice Dessert
Here’s what I’ve learned from making this Korean mango bingsu dozens of times:
Don’t rush the freeze. The milk mixture needs a solid 8-10 hours to freeze completely, otherwise your fork will just smoosh through slush. I always prep mine the night before so I’m not standing around waiting.
Scrape, don’t chip. The secret to fluffy bingsu texture is gentle scraping with the tines of a fork parallel to the surface. If you stab at it or try to chip it like a block of ice, you’ll get chunky pieces instead of delicate flakes.
Room temperature matters for the puree. According to America’s Test Kitchen, warm fruit puree will melt shaved ice too quickly, creating a soupy mess. Let your mango sauce cool to room temperature (or even chill it) before drizzling—it’ll still be pourable but won’t turn your carefully scraped ice into a puddle.
Prep your toppings first. Have your mango chunks, ice cream, and puree ready to go before you start scraping the ice. Bingsu waits for no one—those delicate flakes start melting the second they’re scraped, so you want to assemble and serve immediately.
Use frozen fruit for consistency. Fresh mango is fantastic when it’s perfectly ripe, but frozen mango gives you consistent sweetness and texture year-round. Plus it’s already prepped—no peeling or dicing required.
Troubleshooting Your Bingsu
Why is my shaved ice coming out chunky instead of fluffy?
You’re probably scraping too hard or at the wrong angle. Try holding your fork almost flat against the surface and dragging gently—think of it like shaving with a razor, not digging with a shovel. Also make sure the mixture is completely frozen solid.
What if my mango puree is too thick to pour?
No worries! Just thin it out with water, one tablespoon at a time, until it reaches that glossy, drizzle-able consistency. You can also warm it slightly in the microwave (15-second bursts) to loosen it up, then let it cool before using.
Can I make this if I don’t have a blender?
Absolutely! You can mash the cooked mango mixture with a potato masher or even a fork for a chunkier sauce. It won’t be as silky-smooth, but it’ll still taste incredible—sometimes I actually prefer the texture of slightly chunky mango sauce.
Why did my frozen milk mixture turn icy instead of creamy?
This usually happens when you use low-fat or skim milk instead of whole milk. The fat content is crucial for creating those small, creamy ice crystals. Stick with full-fat whole milk and make sure you added enough condensed milk—that combination is what prevents the texture from becoming rock-hard.
Fun Variations on This Mango Bingsu Recipe
Once you’ve mastered the basic Korean mango bingsu, try these twists:
Tropical remix: Mix in passion fruit pulp or fresh pineapple chunks alongside the mango. The tartness cuts through the sweetness beautifully.
Matcha mango: Add a tablespoon of matcha powder to the milk mixture before freezing for a gorgeous green shaved ice. The earthy matcha pairs surprisingly well with sweet mango.
Coconut upgrade: Swap half the whole milk for coconut milk and top with toasted coconut flakes. It’s like a tropical vacation in a bowl.
Berry bingsu: Replace mango with strawberries, blueberries, or mixed berries. The technique stays the same—just swap the fruit.
Injeolmi style: Top with toasted soybean powder (injeolmi) and chopped rice cakes for an authentic Korean cafe experience. This is my favorite variation when I’m feeling fancy.
How to Serve, Store, and Enjoy Your Bingsu
Serving tips:
Serve this mango shaved ice dessert immediately after assembling. The whole experience is about those contrasting textures—fluffy ice, creamy vanilla, juicy mango—and they start melting together within minutes. Use chilled bowls if you have them to buy yourself a little extra time.
Storage tips:
The frozen milk base keeps for up to a month in the freezer in an airtight container. The mango puree lasts about 5 days in the fridge or can be frozen for 2 months. Store leftover mango chunks in a freezer bag for up to 3 months. Honestly though, assembled bingsu doesn’t store well—it’ll turn into a melted puddle.
Make-ahead strategy:
I prep the milk mixture and mango puree ahead of time (even days before), then scrape and assemble right before serving. It takes maybe 5 minutes to put together if everything’s prepped, which makes this perfect for summer dinner parties.
No-Waste Kitchen Magic
Got leftover bits? Here’s how to use them up:
- Extra mango puree makes a fantastic smoothie base—just blend with yogurt and ice
- Drizzle leftover puree over pancakes, waffles, or yogurt parfaits
- Freeze extra puree in ice cube trays and pop them into iced tea or lemonade
- Melted bingsu (if someone didn’t finish) actually makes a pretty decent mango milkshake—just toss it back in the blender
- Frozen milk cubes can be blended into coffee for a creamy iced latte
Frequently Asked Questions
Can I make this mango bingsu recipe ahead of time?
You can prep all the components ahead—freeze the milk mixture, make the puree, and prep your mango chunks. But don’t assemble until you’re ready to eat, because bingsu melts quickly once scraped. Think of assembly as the final 5-minute step right before serving.
What’s the best substitute for condensed milk in Korean mango bingsu?
Honestly, condensed milk is pretty crucial for authentic texture and sweetness. In a pinch, you could try evaporated milk plus 2-3 tablespoons of sugar, but the texture won’t be quite as creamy. Coconut condensed milk works beautifully if you’re avoiding dairy.
Why did my mango puree turn brown?
Mango oxidizes pretty quickly once cut and heated. Add a squeeze of lemon or lime juice while cooking to keep that vibrant yellow color. The flavor stays the same even if it darkens a bit, but the citrus really helps preserve that gorgeous golden hue.
Can I use canned mango for this recipe?
You can, but drain it really well and reduce the sugar since canned fruit is packed in syrup. Fresh or frozen mango tastes brighter and more tropical though—I’d save canned mango as an absolute last resort.
How long does the frozen milk mixture last in the freezer?
Up to a month in an airtight container, though it’s best within the first two weeks. After that, ice crystals can start forming on the surface. Just scrape those off before making your bingsu—the texture underneath should still be perfect.
What if I don’t have fresh or frozen mango chunks?
Try other tropical fruits like strawberries, peaches, or even melon. The technique stays exactly the same—you’re just swapping the star fruit. I’ve made this with fresh strawberries in spring and it’s equally delicious.
Time to Make Your Own Mango Bingsu!
There you have it—the ultimate mango bingsu recipe that’ll transport you straight to a Korean dessert cafe without leaving your kitchen. That combination of fluffy shaved ice, juicy mango, creamy vanilla, and silky puree is pure summer in a bowl. Once you nail that gentle scraping technique, you’ll be making this on repeat all season long.
I’d love to see your creations! Drop a comment below with your favorite bingsu topping combo or snap a photo and tag us on Instagram. And if you’re craving more refreshing desserts, don’t miss our collection of frozen summer treats—there’s something for everyone.
Baked with love by Rebeccah Ellene.
Mango Bingsu
Equipment
- Closed container
- Small saucepan
- fork
- Serving bowls
- Ice cube tray (optional)
- Sharp knife (optional)
Ingredients
Snowflake Ice
- 3 cups whole milk don’t skimp here, full-fat milk creates the creamiest ice flakes
- ½ cup sweet condensed milk this is what makes bingsu different from regular shaved ice
- ½ tsp kosher salt balances the sweetness perfectly
Mango Puree
- 1 cup frozen mango or fresh
- ½ cup granulated white sugar
- ½ cup water
Toppings & Assembly
- 3 cups frozen mango chunks or fresh, for topping
- 3 scoops vanilla ice cream
Instructions
- Combine whole milk, sweet condensed milk, and kosher salt in a closed container. Shake it up like you’re making a protein shake—you want everything totally mixed together. Pour the mixture into your container and pop it in the freezer overnight or for at least 8-10 hours. If you’re using an ice cube tray, this works great for portion control—fill two standard trays.
- Add 1 cup of mango, granulated white sugar, and water to a small saucepan. Heat on medium for about 5 minutes, stirring occasionally, until the mango chunks have softened and turned jammy, and the sugar has completely dissolved into a syrup. The mixture should smell amazing and tropical at this point.
- Transfer everything to your blender and blend until completely smooth with no chunks visible. The puree should be slightly watery and pourable—don’t worry if it seems thin, because it’ll thicken as it cools down. If it’s too thick right away, just add a tablespoon of water at a time until you get that glossy, drizzle-able consistency.
- Pull your frozen milk mixture out of the freezer. Using a regular fork, scrape along the surface like you’re gently combing through snow. You’ll see fluffy, feather-light ice flakes forming—that’s exactly what you want. Keep scraping and fluffing until you have enough to fill your serving bowl about three-quarters full.
- Arrange the remaining mango chunks (about 3 cups’ worth) around the sides of your shaved ice mountain. Tuck some pieces into the ice too for surprise bursts of fruit.
- Place generous scoops of vanilla ice cream right on top of your mango shaved ice dessert. The contrast between cold, creamy ice cream and delicate ice flakes is pure magic.
- Drizzle that beautiful mango puree all over the top, letting it cascade down the sides. Don’t be shy—this sauce is what ties everything together. Grab a spoon and dive in immediately while the textures are still perfectly contrasted!
