Semifreddo with mango and passion fruit is a bright and fruity dessert that is also so luxurious and creamy. Semifreddo means “half frozen” in Italian. Some people think of the dish as Italian ice cream cake, but it’s more like a cross between ice cream and frozen mousse. To make it, you just have to combine a foamy custard base with a simple homemade whipped cream before you let the freezer work its magic.
Ingredients of Mango Semifreddo
For the Semifreddo
- 1 whole egg
- 2 egg yolks
- 1/3- cup sugar
- 1-1/4 cups heavy cream
- 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
- 2 cans Mango Slices
- Juice of 1 lemon
For the Topping
- 1 can Mango Slices in Heavy Syrup chopped
- 1/4 cup toasted pecans chopped
- fresh cherries
How To Make Mango Semifreddo
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Fill a pan with water coming up about two inches on the sides.
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Set it over heat and bring to a simmer.
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Place egg, egg yolks and sugar in mixer and beat until creamy.
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Place the bowl over the saucepan of simmering water and continue to whisk by hand for 5 minutes or until mixture is thick and doubles in volume.
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Remove from heat.
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Place mango slices in food processor and process until smooth.
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Add lemon juice.
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put mango mixture into the egg yolk mixture. Set aside.
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Put heavy cream, sugar and vanilla into your mixer’s bowl; beat until thickened.
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Add half of the whipped cream to the egg mixture and gently fold until combined.
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Add the remaining whipped cream and fold until thoroughly incorporated.
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Put mixture into the pan; cover with a sheet of plastic wrap.
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Place in the freezer for 8 hours.
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Remove from freezer, remove top plastic wrap.
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Turn out onto a serving plate.
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Garnish with chopped mangoes, toasted pecans and fresh cherries.
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Cut into slices and serve.
