Go Back

Mango Float Bingsu

Turn your home kitchen into a summer dessert cafe with this hybrid of the Filipino mango float and Korean bingsu — no shaved ice machine needed. Make this moments before serving and provide some extra spoons to share!
Print Recipe Pin Recipe
Prep Time 12 minutes
Freezing Time 8 hours
Servings: 4
Course: Dessert
Cuisine: Asian, Filipino, Korean
Ingredients Equipment Method Video

Ingredients
  

Bingsu Milky Ice Base
  • 4 cups whole milk
  • ¼ cup sweetened condensed milk plus extra for serving
Mango Float Bingsu Toppings
  • 2 cups fresh mango cubed, about 3 small mangos
  • 6 pieces lotus biscoff cookies crumbled, plus extra for serving
  • mint for garnish
  • whipped cream for garnish

Equipment

  • mixing bowl(s)
  • food processor
  • 2 ice cube tray with bin

Method
 

Freeze the Bingsu Milky Ice Base
  1. In a bowl, mix together the whole milk and condensed milk.
  2. Pour the mixture into an ice cube tray(s) and freeze for 8 hrs - overnight.
Mango Float Bingsu Assembly
  1. Pulse the frozen milk cubes in a food processor set to grind until you get a snowy-like texture.
  2. Fill a serving bowl with layers of shaved ice, fresh cut mango, and crushed graham crackers. Once the bowl is nearly filled, add more shaved ice, using a spatula to shape it into a tapered mound.
  3. Garnish with more mangos, pressing them gently in place onto the sides of the mound. Then decorate with whipped cream, lotus biscoff, and a mint sprig.
  4. Serve with a side of extra biscoff crumbs and condensed milk.

Video