"Pure Fruit Flesh 410g" Shilla Hotel Reveals How to Make Mango Bingsu

Shilla Hotel Reveals the Making Process of Jeju Apple Mango Bingsu on SNS

The production process of Jeju-grown apple mango bingsu revealed by Shilla Hotel.

[Asia Economy Reporter Yuri Kim] On the 9th, Shilla Hotel revealed the process of making its signature menu item at The Library, the 'Jeju Apple Mango Bingsu,' through social networking services (SNS).

Shilla Hotel shared on the Instagram and Facebook accounts of 'Shilla Rewards,' the integrated free membership of Shilla Hotel and Shilla Stay, footage of a chef peeling Jeju apple mangoes used in the mango bingsu, cutting them into cubes, and arranging them on milk ice. According to Shilla Hotel, about 1.5 Jeju apple mangoes are used per bowl of mango bingsu, with approximately 410g of pure flesh after removing the skin and seeds.

Shilla Hotel's mango bingsu has been highly popular every year since its debut in 2010. This year, reflecting the rise in Jeju apple mango prices, it is sold for 83,000 won. Despite the high price, it remains popular, with waiting lines forming as customers seek to taste it.

A representative from Hotel Shilla said, "This is the first time we have released a video showing the making of apple mango bingsu," adding, "We plan to engage with customers through various content on the SNS Shilla Rewards accounts going forward."

This content was produced with the assistance of AI translation services.