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!
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Servings: 4
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
Instructions
Freeze the Bingsu Milky Ice Base
- In a bowl, mix together the whole milk and condensed milk.
- Pour the mixture into an ice cube tray(s) and freeze for 8 hrs - overnight.
Mango Float Bingsu Assembly
- Pulse the frozen milk cubes in a food processor set to grind until you get a snowy-like texture.
- 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.
- 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.
- Serve with a side of extra biscoff crumbs and condensed milk.
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