Application · Recipe · Bingsu

Nam Dok Mai Mango Bingsu

Name: Nam Dok Mai Mango Bingsu
Yield: 1 bowl (serves 2)
Cuisine: Korean
Ingredients: Milk shaved ice (uyu-bingsu base) — 1 bowl; Mango puree (HNK, thawed) — 80–100 g; Condensed milk — 20–30 g, to taste; Diced mango or mochi (optional) — as topping

Korean-style shaved-ice bingsu topped with Nam Dok Mai mango puree — the honeyed Thai export variety that gives the bowl its deep golden color and aroma.

Made with: Nam Dok Mai Mango Puree

Yield · 1 bowl (serves 2)

Ingredients

Milk shaved ice (uyu-bingsu base)	1 bowl
Mango puree (HNK, thawed)	80–100 g
Condensed milk	20–30 g, to taste
Diced mango or mochi (optional)	as topping

Method

Shave milk ice into a chilled bowl and mound it high.
Spoon mango puree generously over the ice and drizzle condensed milk.
Finish with diced fruit or mochi and serve immediately.

Kitchen note

Puree over ice loses aroma fast — build to order. Amounts are a café starting ratio, adjust to your cup and ice volume.

Amounts are café starting ratios, not HNK specifications — the puree is unsweetened, so tune sugar and dilution to your menu.

More applications

Mangosteen Sorbet White Guava Ade Passion Fruit Sparkling

Nam Dok Mai Mango Bingsu

See the puree spec → Order 1 kg samples

// Quotes answered within 24 hours, Mon–Sat