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For a satisfying frozen dessert to keep you cool this summer, try Mango Semifreddo. This creamy, no-churn ice cream cake takes refreshment to a whole new level of divine!
Whenever I spend a hot summer day enjoying the outdoors, I make sure there’s a fruity dessert waiting for us (me) in the freezer. If I want something extra refreshing, I’ll prepare this simple mango semifreddo. It’s creamy, no-churn ice cream you can slice and serve like a cake!
No matter how hot and exhausted you are when you grab a spoon and dig in, each bite of semifreddo will make you feel increasingly relaxed and rejuvenated. The mango flavor is right on the money. I absolutely love mangoes – I just can’t stand cutting them up. This recipe uses canned mangoes to save you the hassle while still providing the flavor you crave. Score!
What Is Semifreddo
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 (zabaglione) base with a simple homemade whipped cream before you let the freezer work its magic. About 6 hours later, you’ll have a loaf pan full of rich and velvety ice cream that you can slide out and devour by the slice!
Ingredients You’ll Need
You don’t need many ingredients to make this heavenly mango treat. Get familiar with the lineup here, then scroll down to the recipe card for specific quantities.
- Egg – You’ll need one full egg plus two extra yolks. Discard the leftover whites.
- Sugar – To sweeten it up!
- Heavy Cream – Please make sure that it’s chilled.
- Vanilla Extract – This enhances the mango flavor. Use pure extract for the best results.
- Mango Slices in Heavy Syrup – I used Dole’s canned mangoes. I like to get an extra can and use it for topping the semifreddo.
- Lemon Juice – Freshly squeezed.
- Garnish – I used pecans and cherries but they are optional.
How to Make Mango Semifreddo
If you prepare your semifreddo in the morning, it’ll be frozen in time for a post-lunch treat. The ice cream mixture is made in just 20 minutes!
- Line a Loaf Pan: Line a standard loaf pan with plastic wrap, allowing the wrap to hang over the sides. This will make it easier to pull out the semifreddo when it’s time to cut it.
- Simmer Water in Saucepan: Fill a medium-sized saucepan with water about 2 inches up the sides of the pan. Bring the water to a simmer.
- Combine Egg & Sugar: In the meantime, place the egg, egg yolks and sugar into your mixer bowl and beat until the mixture is thick and creamy.
- Whisk Over Simmering Water: Place the bowl with the egg mixture over the saucepan of simmering water and continue to whisk by hand for 5 minutes or until the mixture thickens and doubles in volume. Remove the thickened mixture from the heat and set it aside.
- Puree Mangoes: Place drained mango slices into a food processor or blender. Process until the mangoes form a smooth puree. Add the lemon juice and pulse for a couple of seconds or until combined.
- Fold Puree Into Egg Mixture: Fold the mango mixture into the egg yolk mixture, then set the prepared zabaglione aside.
- Make Whipped Cream: Place the heavy cream, sugar and vanilla into your mixer bowl. Beat until the mixture thickens.
- Fold: Add half of the whipped cream to the egg mixture and gently fold until combined. Add the remaining whipped cream and fold until it’s thoroughly incorporated.
- Fill the Pan: Pour the mixture into your prepared loaf pan and cover it with plastic wrap.
- Freeze: Place the semifreddo in the freezer and allow it to chill for 6-8 hours, or until it’s frozen. Once it’s frozen, take it out of the freezer and remove the plastic wrap.
- Transfer to Plate: Turn the loaf of ice cream out onto a serving plate. You might have to run a butter knife around the edges of the pan to help it pop out.
- Slice & Serve: Garnish the semifreddo with chopped mangoes, toasted pecans and fresh cherries if you’d like, then cut it into slices and enjoy!
Recipe Tips
These helpful tips will have you whipping up semifreddo like a pro – no need for trial and error today.
- Line the Pan Well: Don’t forget to line your loaf pan with plenty of overhanging plastic wrap so you can remove the finished dessert with ease. Semifreddo just isn’t the same if you have to scoop it instead of slicing it!
- Avoid Overheating the Egg Mixture: When you’re whisking your zabaglione over the simmering water, make sure the water is not in contact with the bowl. This would heat up the custard too fast and cause it to curdle. Feel free to use a double boiler if you have one.
- Fold In the Whipped Cream Gently: You want the whipped cream to combine with the zabaglione completely, but you don’t want to mix it so much that it deflates. Once everything is well combined, move on with the recipe.
- Don’t Skimp on the Freezing Time: Although its name suggests otherwise, this dessert is indeed fully frozen – the light, airy consistency is what makes it feel soft and half-melted. You’ll have to leave your semifreddo in the freezer for at least 6 hours before you slice and serve it.
Mix-Ins
You can jazz up this dessert with any of the mix-ins you’d add to regular ice cream. Simply fold them in gently after incorporating the whipped cream.
- Strawberry Sauce
- Fresh Raspberries
- Chopped Chocolate
- Cooled Cranberry Sauce
- Hot Fudge Sauce
- Zest of fresh lemon or lime
- Caramel Sauce
Storage Instructions
Store extra semifreddo in a freezer-safe container. I like to wrap the whole loaf in plastic wrap to prevent freezer burn. Enjoy your leftovers within 6 weeks, allowing the semifreddo to sit at room temperature for a couple of minutes before you slice it.
More Summer Dessert Recipes
- Avocado Chocolate Mousse
- Strawberry Cheesecake Ice Cream
- Fluffy Low-Carb Pumpkin Mousse
- Vanilla Caramel Gelato
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Mango Semifreddo
Ingredients
For the Semifreddo
- 1 whole egg
- 2 egg yolks
- ⅓ cup granulated sugar
- 1¼ cups heavy cream
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
- 2 15.5 ounces cans of Mango Slices in Heavy Syrup
- Juice of 1 lemon
For the Topping (Optional)
- 15.5 ounces can of Mango Slices in Heavy Syrup, chopped (you might not end up using the entire can)
- ¼ cup toasted pecans, chopped
- fresh cherries
Instructions
- Line a standard loaf pan with plastic wrap, allowing the wrap to overhang on the sides. This will make it easier for you to pull out the ice cream cake when it's time to cut it.
- Fill a medium-sized saucepan with water coming up about two inches on the sides. Set it over heat and bring to a simmer; keep it at a simmer.
- In the meantime, place the egg, egg yolks, and sugar in your mixer's bowl and beat until thick and creamy.
- Place the bowl with the eggs over the saucepan of simmering water and continue to whisk by hand for 5 minutes or until the mixture is thick and doubles in volume. Remove from heat and set aside.
- Drain the mangoes, then place the slices of mango in a food processor and process until smooth. Add lemon juice and pulse for 2-3 seconds or until combined.
- Fold the mango mixture into the egg yolk mixture. Set aside.
- Place heavy cream, sugar, and vanilla in your mixer's bowl and beat until thickened.
- Add half of the whipped cream to the egg mixture and gently fold until combined.
- Add the remaining whipped cream and fold until thoroughly incorporated.
- Pour the mixture into the loaf pan and cover it with a sheet of plastic wrap.
- Place in the freezer for 6 to 8 hours, or until frozen.
- Remove from freezer, remove top plastic wrap.
- Turn the semifreddo out onto a serving plate. You might have to run a butter knife around the edges for the cake to pop out.
- Garnish with chopped mangoes, toasted pecans, and fresh cherries.
- Cut into slices and serve.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Can I make this with fresh mangos?
Hi Ofra! Yes, you can definitely make it with fresh mangoes.
We’ve been craving something cold and sweet! Making a semifreddo sounds a little tricky — do you have any tips for creating that perfect smooth consistency?
Mangoes are the best, love this semifreddo!
Katerina, this is beautiful, and looks so unbelievably refreshing! I definitely need to make this, so I can stay cool in this crazy heat! 🙂