Main ingredients 🥩
Beef belly bossam milk brothCondensed milkFresh mango
Striker Chef's Maillard Mango Bingsu
An addictive sweet and savory dessert combining the rich, nutty flavor of milk broth from boiled beef belly with the sweetness of condensed milk and the freshness of raw mango.
🙋 Recommended for
- ⭐ Those who want to experience a deep-flavored, umami-rich twist on classic fruit bingsu.
- ⭐ Those looking to try a unique sweet-and-savory combination in a dessert.
Ingredients needed 🛒2 servings
- Boiled beef belly milk broth, as needed
- Condensed milk, 1/2 cup (adjust to taste)
- Fresh mango, 1-2 pieces
Recipe 🍳
- Strain the leftover milk broth from cooking beef belly bossam through a fine sieve to remove any meat bits and vegetable solids.
- Mix condensed milk into the clear broth to taste, adjusting sweetness as desired.
- Cool the broth in an ice bath, then transfer to a zip-top bag, remove air, and freeze until solid.
- Peel the mango, slice part of it thinly, and dice the remaining into cubes, discarding the pit.
- Remove the frozen milk broth pack and crush it with a rolling pin or by hand to create a fluffy, icy texture.
- Pile the soft milk ice into a bingsu bowl, shaping it evenly.
- Arrange the sliced mango around the surface of the ice, then place the diced mango in the center for decoration.
- Strain the bossam broth, mix with condensed milk, cool, then freeze in a zip-top bag.
- Prepare the mango by slicing and dicing the flesh.
- Crush the frozen milk broth softly and place in a bowl.
- Top the ice generously with the prepared mango garnish.
Cooking tips 💡
- The subtle saltiness from the ssamjang infused in the broth combines with the sweetness of condensed milk to create an addictive sweet-and-savory flavor.
- For a smoother sorbet-like texture, crush the mixture once midway through freezing, before it fully solidifies.
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