(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.
| 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 |
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.
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.
Prep Time: 40 minutes
Total Time: 3 hours
Servings: 10