Mango Bingsoo

(2021 Pairings - South Korea- Asia) From Seoul - A traditional Korean shaved ice dessert topped with sweet mango chunks, mochi, mango ice cream, whipped cream, waffle cone pieces and mango infused evaporated milk drizzle.

Photo of Mango Bingsoo

INGREDIENTS:

2-2/3 cups DOLE Chef-Ready Mango Frozen Puree thawed divided
1/4 cup whole milk
1 cup heavy cream
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
20 pieces waffle cone broken into pieces
7 fl. oz. evaporated milk
5 cups finely shaved ice
2-1/2 cups frozen DOLE Mango Chunks thawed
10 Tablespoons mini mochi rice cakes
20 oz. (10 x 2 oz. scoop) mango ice cream sub-recipe
10 oz. whipped cream

DIRECTIONS:

  1. To Prepare Mango Ice Cream:

    1. In a large metal bowl, whisk together 1 cup mango puree, 1/4 cup whole milk, 1 cup heavy cream, 1/2 cup granulated sugar and 1/2 tsp vanilla extract until the sugar dissolves.

    2. Add the mixture to an ice cream machine and churn for 30 minutes.

    3. Place the ice cream in a container, cover and freeze for at least 2 hours before using.

  2. To Serve:

    1. In a small squeeze bottle, combine 13 fl. oz. mango puree and 7 fl. oz. evaporated milk. Close and shake well to mix evenly. Set aside.

    2. In a small bowl or sundae glass place ½ cup of shaved ice. Top with ¼ cup Mango Chunks, 1 tablespoon of mochi, one 2 oz scoop of  mango ice cream, 1 oz of whipped cream, 2 pieces of waffle cone, and 2 oz of mango-evaporated milk drizzle.

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