Korean · Snack
Bingsu with Fresh Fruit
과일빙수 (Gwail Bingsu)
Fluffy, snow-like flakes of frozen milk piled high and crowned with juicy mango, strawberries, kiwi and blueberries, finished with a light drizzle of condensed milk. This lighter take on the Korean summer favourite uses low-fat milk and lets the fruit bring most of the sweetness.
- Prep
- 200 min
- Cook
- No cooking
- Total
- 200 min
- Serves
- 2
Calories come from: Carbs 69% · Fat 15% · Protein 16%
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Ingredients
For 2 servings- 1 1/2 cups360 glow-fat milk (1%)
- 1 tbsp20 gsweetened condensed milk
- 2/3 cup100 gstrawberries, hulled and sliced
- 1/2 small85 gmango, peeled and diced
- 1 medium70 gkiwifruit, peeled and diced
- 1/3 cup50 gblueberries
- 2 tbsp40 gsweetened red bean (pat) (optional)
- a few sprigsfresh mint leaves
Steps
- 1
Whisk the milk with 1/2 tbsp of the condensed milk until fully dissolved.
- 2
Pour the mixture into a shallow metal baking dish so it sits about 2 cm deep.
- 3
Freeze for 45 minutes, until ice forms around the edges.
- 4
Scrape the frozen edges into the centre with a fork and return to the freezer.
- 5
Repeat the scraping every 30 minutes for about 2 1/2 hours, until the whole tray is fine, fluffy flakes.
- 6
Place two serving bowls in the freezer for 10 minutes so the ice melts more slowly.
- 7
Hull and slice the strawberries, and dice the mango and kiwi.
- 8
Give the milk ice a final scrape to fluff it, then pile it high into the chilled bowls.
- 9
Arrange the strawberries, mango, kiwi and blueberries over the ice.
- 10
Spoon the red bean on top, if using.
- 11
Split the remaining 1/2 tbsp condensed milk between the two bowls, drizzling about 3/4 tsp over each.
- 12
Garnish with mint leaves and serve immediately.
Swaps, storage and make-ahead
Swaps
- For a dairy-free version, freeze unsweetened soy or oat milk and replace the condensed milk with sweetened condensed coconut milk, choosing an oat milk labelled gluten-free if you need it.
- Swap the blueberries for halved red grapes or sliced banana if those are easier to find or cheaper.
- Leave out the sweetened red bean and add an extra handful of fruit for a lighter, simpler bowl.
- Use any ripe seasonal fruit you like, such as peaches, watermelon or pineapple, in place of the mango or kiwi.
Storage
Bingsu is best eaten right away, since the assembled bowls melt quickly and the fruit turns soggy. Leftover unflavoured milk ice can stay in a covered container in the freezer for up to a week; scrape it with a fork to fluff it again before serving.
Make ahead
Make the milk ice up to a few days ahead and keep it covered in the freezer, then give it a quick scrape before serving. You can also prep the fruit a few hours ahead and refrigerate it covered, adding it just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Milk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (344 g) | Per 100 g | |
|---|---|---|
| Calories | 185 kcal | 54 kcal |
| Protein | 8.2 g | 2.4 g |
| Carbohydrates | 33.5 g | 9.7 g |
| of which sugars | 28.7 g | 8.3 g |
| Fiber | 3.4 g | 1 g |
| Fat | 3.2 g | 0.9 g |
| of which saturated | 1.8 g | 0.5 g |
| Sodium | 94 mg | 27 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
