Mango Colada with Salted Ube Cream
Recipe from Jae Bae
This recipe is inspired by mango bingsu — that dreamy shaved ice dessert piled high with juicy mango chunks. It’s a summer staple across Asia, especially in places like Korea and Taiwan. Fun fact: Taiwan became the first Asian country to legalize same-sex marriage back in 2019 (snaps for progress!). As a Korean American, it’s always a little wild to me how Korea, despite being a global cultural powerhouse, still has a long way to go when it comes to LGBTQ+ rights. Same-sex marriage isn’t legal yet, and protections are pretty limited. So during Pride Month, I think about how lucky I am to live in a country where I can marry who I love — but also about how much work there still is to do. This recipe is sweet, nostalgic, and maybe a little cheeky — but it’s also a small reminder that visibility, love, and advocacy matter, no matter where you are.
Watch the Recipe
20 minutes (plus 6 hours freeze time for ube cream)
10 minutes
2
What You'll Need
Ingredients
For the Mango Colada
4 oz rum (keep chilled)
2 oz lime juice (fresh and cold)
3 oz canned cream of coconut
¾ oz miso syrup
1 cup ice
Pinch of salt
2½ cups frozen mango chunks
½ teaspoon xanthan gum (optional, improves texture)
For the Salted Ube Cream
2 cups heavy cream, chilled
1 (14 oz) can sweetened condensed milk, chilled
1 teaspoon sea salt
¼ teaspoon vanilla extract
½ teaspoon ube extract
Optional Toppings
Salted ube cream (see below)
Flaky sea salt
Fresh mango chunks
Mint leaves
Toasted coconut shreds
Toasted almonds
Directions
Step 1
Make the Salted Ube Cream (Ahead): In a l arge bowl , use an electric mixer to whip the heavy cream until soft peaks form. Add the condensed milk, sea salt, vanilla, and ube extract. Whip until fully incorporated. Transfer to a freezer-safe container, cover, and freeze for 5 to 6 hours, or until solid. Let sit at room temperature for 5 to 10 minutes before scooping.
Step 2
Blend the Mango Colada: In a high-speed blender , combine the rum, lime juice, cream of coconut, miso syrup, ice, salt, frozen mango, and xanthan gum (if using). Blend until very smooth. Tip: Keep all ingredients as cold as possible before blending for best consistency.
Step 3
Assemble and Garnish: Pour the mango colada into coupe glasses . Top generously with salted ube cream and finish with flaky salt, mango chunks, mint, coconut, or almonds if desired. Serve immediately.
Jae Bae (배재윤)
Jae Bae (배재윤) is a Korean American mixologist and content creator based in New York City. Known for his inventive cocktails inspired by global cuisines, he shares his creations on Instagram as @jarbae, blending culinary artistry with cultural storytelling.
