Fruity Snow Fungus Soup (Mango, Kiwi)

This fruity snow fungus soup (鲜果雪儿糖水) is made up of the basic snow fungus soup recipe and fruits, specifically mango & kiwi. Last week, we had snow fungus soup almost every day. I took the chance to update the original recipe posted 10 years ago (how time flies!) with ingredients, step-by-step photos, and tips on selecting good quality fungus. Eating the same dessert daily was not boring, in case you are wondering, since I made small variations each time. Like in this case, with the base snow fungus soup, just adding two types of cubed fruits enhanced the aesthetics & taste of this dessert.

Fruity Snow Fungus Soup Recipe

Base Recipe:
See Also:
Leftover Mango?

Fruity Snow Fungus Soup Recipe

The sweet mango and the slightly tangy kiwi offer a harmony of contrasting flavours which complement the mildly sweetened snow fungus “tong shui” (糖水/Chinese sweet soup). This is too pretty!

Snow Fungus Soup Dessert Recipe

This is my pot of snow fungus soup bubbling away when it is almost complete.

Fruity Snow Fungus Soup Recipe

Check out this basic snow fungus soup recipe which contain detailed ingredients and step-by-step photos.

You can substitute the fruits in this recipe with other fruits which are colourful & sweet, such as strawberry and honeydew.


  • 20 grams snow fungus (aka white jelly fungus, silver ear, white wood ear, 雪儿,银耳)
  • 2 litres water top up more if needed
  • 5 pandan leaves tied into a knot
  • 15 dried longan (龙眼干)
  • 10 red dates (红枣) use pitted (seedless) if eating them
  • 15 ginkgo nuts (白果) use either canned or vacuum-packed type; see cooking note
  • 40g rock sugar (冰糖) to taste
  • 1 large ripe mango cubed
  • 2 green kiwi cubed


  1. Prepare the fungus. Soak snow fungus in a bowl of hot water until it is puffed up and turn a whiter shade, then carefully drain soaking water. Using a pair of kitchen scissors, trim and discard the dark hardened part on the centre underside of the fungus. Cut the fungus to smaller bite-sized pieces and set aside.
  2. Make the dessert. In a soup pot, add prepared fungus and the rest of the ingredients except rock sugar. Bring to a boil and then simmer (with a small ventilation opening at the lid) until the fungus is softened to liking, about 60 minutes.
  3. During the last 5 minutes of simmering, top up water and add rock sugar. Stir through until the sugar is fully dissolved. Add more rock sugar to taste only if needed. Discard pandan leaves.
  4. To serve, dish out the dessert into serving bowls and top with the cubed fruits. Serve at room temperature or chilled.

Cooking Note(s):

If you are chilling leftover snow fungus soup overnight, I recommend adding the fruits only when the dessert is served, so that the fruits won’t become soggy from over soaking.