Korean Bingsu with Red Beans

Step 1

Pour 2 cups of water into a shallow metal baking pan, about 9 inches by 13 inches, or a loaf pan if you have one.

Step 2

Place the pan in the freezer and wait 2 hours until the water is frozen solid, checking that there are no soft spots when you press the surface with your finger.

Step 3

While ice freezes, open the can of red beans and pour the entire contents—beans and syrup—into a small bowl.

Step 4

Rinse the strawberries under cold water, then cut off the green leaves and slice each strawberry lengthwise into thin half-moons about 1/4 inch thick.

Step 5

Cut the mango in half lengthwise around the flat seed in the center, then score the flesh in a crosshatch pattern 1/4 inch apart, and scoop the cubes into a small bowl with a spoon.

Step 6

Remove the ice pan from the freezer and let it sit at room temperature for 2 minutes until the surface feels slightly soft to the touch.

Step 7

Using a fork, scrape the ice from one short end of the pan toward you in rapid downward motions, creating fine shavings like coarse snow; scrape until you have about 1 cup of shaved ice.

Step 8

Divide the shaved ice evenly between two bowls, piling it high in the center of each.

Step 9

Spoon half of the red beans and their syrup onto the shaved ice in each bowl, concentrating them in the center.

Step 10

Pour 1.5 tablespoons of sweetened condensed milk over the red beans in each bowl, letting it drip down into the ice.

Step 11

Arrange half of the strawberry slices in a circle around one side of each bowl, and half of the mango cubes on the opposite side.

Step 12

Drizzle an additional 1.5 tablespoons of condensed milk over the fruit in each bowl in a zigzag pattern.

Step 13

Sprinkle 1 tablespoon of roasted peanuts or mochi pieces on top of each bowl if using, and serve immediately with a long spoon.