This Mango And Lime Semifreddo is summer bliss in a dessert!

A blend of tropical sweet mango and zesty lime come together to make this creamy, dreamy semifreddo that melts in your mouth and transports you straight to paradise.

There’s no churning like regular ice-cream and you can turn it into quite a show stopping dessert if you want to impress.

Semifreddo means ‘half cold’ or ‘half frozen’ in Italian. Semifreddo is moulded and sliced, usually in a metal or silicone loaf pan.

You will need a thermometer to cook the egg yolks so they are safe to eat.

This recipe uses 3 egg yolks so if you hate waste like me and are always looking for recipes to use them up…this one’s a goodie

Notes 

I used thickened cream (35% fat per 100g) in this recipe but if you are from another part of the world use the following;

New Zealand -Fresh cream

USA - Heavy cream

UK – Double cream

Mango And Lime Semifreddo

Ingredients

• Flesh from one very ripe large mango
• Juice of 1 lime
• 500ml thickened cream (see notes)
• 125g white sugar
• 1 whole egg
• 3 eggs yolks
• 2 teaspoons vanilla extract
• Pinch salt
• Half a ripe mango diced to serve

Equipment

• Heat proof large mixing bowl
• Electric beater
• Blender
• Medium bowl
• Thermometer
• Whisk
• Rubber spatula
• Saucepan
• Plastic wrap
• Loaf tin 23cm x 10cm

Method

1. Grease and line a 23cm x 10cm loaf tin with 2 layers of plastic wrap. Make sure there is a lot of overhang so the top of the dessert can be covered also.
2. Place the mango flesh and lime in a blender and blitz until smooth then transfer to the refrigerator until needed.
3. In a cold bowl, whip the cream until it reaches stiff peaks then transfer it to the refrigerator also until needed.
4. Place the sugar, whole egg, egg yolks, salt and vanilla extract in a heat proof bowl. (I use the steel bowl of my stand mixer).
5. Place the bowl over a saucepan filled with 3cm of simmering water and slowly whisk continually until the mixture reaches 75°C. It will be frothy and very warm.
6. Remove from the heat and whisk on high until the underside of the bowl feels cool (room temperature) to the touch, and the mixture is pale and has increased in volume.
7. Gently fold through the whipped cream until well combined, then fold through the mango leaving some of the mango puree streaked through the mixture.
8. Pour the mixture into the prepared pan then fold the plastic wrap over the top and freeze overnight, or for at least 12 hours.
9. To serve, remove the tin from the freezer and invert onto a serving plate and leave to sit at room temperature for 5 minutes.
10. Lift the tin away and carefully remove the plastic wrap. If the weather is really warm and it starts to melt, return it to the freezer to firm up again.
11. When ready to serve, dice some fresh mango and arrange on the top of the semi freddo before slicing.

This semifreddo is best served the day after making however it can be frozen well sealed for up to 1 month.

If you love no-churn ice-creams, check out my Burnt Fig And Honey no churn ice-cream...it's delish!

I hope you enjoy this recipe, and as always, if you have any questions at all just let me know at [email protected]

Happy Baking!

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