Korean Propitious Mango Ice Cream
Korean propitious mango ice cream isn’t just another frozen dessert—it’s a cultural sensation. This unique treat combines tropical mango flavors with rich symbolic meanings rooted in Korean traditions. Blending real mango, glutinous rice, jujube syrup, and decorative gold, it's a fusion of luxury and heritage.
Equipment
- Blender
- Mixing Bowl
- Ice Cream Maker
- Freezer-Safe Container
Ingredients
Ice Cream Base
- 2 cups ripe mango (Alphonso or Honey) diced
- 3 tbsp glutinous rice flour Chapssalgaru
- 1 cup heavy cream cold
- 1/2 cup sweetened condensed milk
- 1 tsp vanilla extract optional
Korean Flavor Additions
- 2 tbsp jujube syrup or red bean paste
- 1/4 cup Yakgwa or tteok bits chopped, optional topping
- edible gold flakes or dried edible flowers for decoration
Instructions
- Blend the mango chunks until smooth. Strain for ultra-smooth texture. Set aside.
- In a bowl, whip the cold heavy cream until soft peaks form. Mix in condensed milk, pre-mixed glutinous rice flour, and vanilla extract.
- Fold in the mango puree, then swirl in jujube syrup or red bean paste. Optionally add Yakgwa or tteok bits.
- Pour mixture into a freezer-safe container. Cover and freeze for at least 6 hours or churn in an ice cream maker first.
- Once frozen, scoop and garnish with gold flakes or edible flowers. Serve immediately.
Notes
This dessert is ideal for celebratory moments and gift sets. Substitute toppings and additions based on availability while retaining the symbolic ingredients like jujube or glutinous rice.