Homemade Mango Cheesecake Bingsu by Elizabethwu

Ingredients

• 3 mangoes (2 for ice base, 1 for syrup)
• 2 cup oat milk (or preferred milk)
• 3 cup water (1 cup for ice base, 2 cups for syrup)
• 1/4 cup corn syrup
• 1 cup granulated sugar
• 1/2 cup glutinous rice flour
• 1/4 cup water (for mochi dough)
• 1 slice plain cheesecake, cut into cubes
• 1/4 cup corn flakes
• 1 scoop vanilla ice cream
• 1 fresh mango, cubed (for topping)

Instructions

1. Blend 2 diced mangoes, 2 cups milk, 1 cup water, and 1/4 cup corn syrup until smooth, pour into ice cube trays, and freeze overnight.
2. Combine 1 diced mango, 2 cups water, and 1 cup sugar in a saucepan, bring to a boil, cool, and blend until smooth to create the mango syrup.
3. Whisk 1/2 cup glutinous rice flour with 1/4 cup water to form a dough, roll into small balls, boil for 5 minutes until they float, then toss with 1/4 cup of the prepared mango syrup.
4. Pulse the frozen mango-milk ice cubes in a food processor until they reach a fine, shaved ice consistency.
5. Assemble the bingsu by piling the shaved ice into a bowl and topping with mango cubes, cheesecake cubes, mochi balls, corn flakes, a scoop of vanilla ice cream, and extra mango syrup.