Desserts 🤖 AI Generated

Bingsu Mango Sticky Rice - Thai-Korean Fusion

Shaved ice meets tropical mango and coconut in this stunning Korean-Thai dessert hybrid. Creamy coconut cream is swapped for Greek yogurt and light condensed milk, slashing 230 calories (40% savings) while keeping every bit of indulgent flavor.

25m

Prep Time

35m

Cook Time

Servings

345

Calories

20g

Protein

🛒 Ingredients

✓ 1 cup sweet sticky rice (glutinous rice)
✓ 3/4 cup light coconut milk
✓ 2 tbsp palm sugar
✓ 1/4 tsp sea salt
✓ 2 ripe mangoes (900g total), peeled & sliced
✓ 2 cups block ice, crushed finely
✓ 2 tbsp sweetened condensed milk (light version)
✓ 1 tbsp honey
✓ 2/3 cup 2% Greek yogurt
✓ 1 tsp coconut extract
✓ 1 tbsp toasted mung bean powder
✓ 1 tbsp shredded coconut (toasted), optional garnish

👨‍🍳 Instructions

1. Cook Sticky Rice: Rinse sticky rice twice under cold water. Cook in a rice cooker with 1.25 cups water on low heat until very tender (25–30 minutes), or steam for 20 minutes in a covered pot.

2. Infuse with Coconut: While rice is still warm, stir in 3/4 cup light coconut milk, 2 tbsp palm sugar, and salt. Mix gently, cover, and let rest 15 minutes to absorb flavors.

3. Make Yogurt Cream: In a bowl, whisk 2/3 cup Greek yogurt with 1 tsp coconut extract and 1 tbsp honey until smooth and pourable. Chill until assembly.

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4. Prepare Mango: Select ripe, aromatic mangoes. Peel, pit, and slice lengthwise into 1/4-inch batons. Reserve 8–10 of the best pieces for topping; chop remaining mango into 1/2-inch cubes.

5. Crush Ice Fine: Place ice cubes in a clean kitchen towel and crush with a mallet until texture resembles snow—finer than typical shaved ice (2–3mm shards). Work quickly to prevent melting.

6. Layer Bingsu Base: Divide crushed ice evenly between two tall glasses or bowls (about 1.5 cups per bowl). Top each with 1/2 tbsp mung bean powder, stirred lightly through the ice.

7. Build Rice & Fruit: Layer half the sticky rice over mung bean layer, then half the chopped mango cubes. Repeat ice layer (1 cup per glass), then remaining rice and mango.

8. Crown & Drizzle: Arrange 4–5 mango slices on top of each bingsu, fanned or stacked. Drizzle 1 tbsp Greek yogurt cream over mango. Add thin stream (0.5 tbsp) light condensed milk, then top with toasted coconut shreds if using.

9. Serve Immediately: Serve at once with long spoon and wide straw. The contrast of melting ice, chewy rice, and cool cream is best enjoyed fresh.

📊 Nutrition per Serving

Calories345 kcal

Protein20g

Carbohydrates64g

Fat7g

🏷️ Tags

#Korean bingsu recipe#Thai mango sticky rice dessert#light dessert under 350 calories

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