Mango Bing Jiang Recipe (芒果冰浆 Chinese Sticky Rice Smoothie)

This mango bing jiang recipe is quick to whip up, creamy and super refreshing.

Bīng jiāng 冰浆 is an icy dessert from Guizhou, China. It's essentially ice, sticky rice, milk, sugar and fruit blended up in to a creamy, stiff slush.

The most popular flavours are cucumber and mango, but I opted for mango as it's my favourite. You can use any soft fruit you like, though – strawberries, blueberries, bananas, peaches and watermelon are all great choices. You can also use black sticky rice instead of white.

Instead of milk and sugar, I used condensed milk to provide both sweetness and creaminess at the same time.

This bing jiang recipe makes more glutinous rice than you need, but you can use the leftovers to make Thai mango sticky rice, or just eat it with a meal.

You can also watch me make this on my YouTube channel, Tashcakes:

Ready? Let's go.

(Serves two.)

Ingredients for Sticky Rice:

200g glutinous rice
250ml water

Ingredients for Bing Jiang

100g cooked glutinous rice
100g fresh mango
150g ice cubes
60g condensed milk

To Serve:

Chopped nuts
Extra chopped mango
Extra condensed milk

Method:

1. Rinse the glutinous rice a couple of times to wash it and strain it well. Then place your washed rice and 250ml water in the rice cooker and cook. Remove 50g and leave to cool to room temperature (you can leave the rest of the rice in the cooker in 'keep warm' mode and eat later).

2. Place all your bing jiang ingredients in the blender and blitz until smooth.

3. Serve in a bowl with a sprinkling of chopped nuts, fresh mango and a drizzling of extra condensed milk.

Enjoy, and have fun.