Mango Bingsu

Vanilla Ice Cream Method

1. Add the milk to a medium size saucepan on medium heat, bring up to a low simmer (be carful not to boil). Remove from the heat.
2. Attach the whisk attachment to a KitchenAid stand mixer, combine the egg yokes and sugar into the bowl and whisk on low speed until well combine and slightly thickened. 
3. Slowly pour in the warm milk while on speed 2.
4. Once combined pour out the mixture back into the saucepan on medium heat along with the cream. Stirring to prevent lumps, once little bubbles appear remove from the heat. Be carful not to boil the mixture.
5. Allow to cool down before placing in the fridge too completely chill.
6. Attach the chilled ice cream bowl attachment to a KitchenAid stand mixer. Pour in the chilled mixer and turn on a low speed. Churn for 20-25 minutes.
7. Spoon out the soft serve consistency ice cream into an ice cream tin and place in the freezer for a minimum of 24hrs, 48 for a firm consistency.

Shaved Ice Method

1. Combine the milk, condensed milk and vanilla paste into a jug, stir well until combined.
2. Pour the mixture into the 4 ice moulds and place into the freezer overnight or until frozen solid.

Mango Puree Method

1. Combine the condensed milk and mango cubes to a KitchenAid food processor.
2. Blitz until it is a smooth puree consistency. Depending on how sweet the mangos are, the sweet condensed milk can be altered to your liking. This can be stored in the fridge until serving time.

When you're ready to serve

1. Attach the ice shaver attachment to a KitchenAid. Remove the frozen blocks from the moulds and pop them into the attachment, lock in place. Place a serving bowl underneath and turn the mixer onto 5-6 speed. Repeat the process for all 4 bowl.
   
2. Place a scoop of vanilla ice cream on top followed by a good drizzle of mango puree and fresh cubes of mango. serve straight away.