This easy Mango Semifreddo recipe is bright, delicious and so refreshing! Mango meets luscious and creamy ice cream cake in this summer dessert!
This is a sponsored post written by me on behalf of DOLE Canned Fruit. All opinions are 100% my own.
A REFRESHING MANGO SUMMER DESSERT
This is THE STUFF, you guys! Bring ON the heat! I got my semifreddo to cool me down!
OH HI. Happy Friday! TGIF and ice cream – such a natural occurence.
Can’t believe I haven’t made us at least ONE ice cream recipe this entire summer. I was all caught up in crisp and cool chicken salads, thus forgetting about my fave sweet mangoes and pints of ice cream. Thank goodness my friends at DOLE inspired me to get out of my salad rut and dive head first into this intense, amazing, super delicious semifreddo! I love its fancy name, too.
BUT fancy doesn’t mean hard. In fact, this is the easiest ice cream you will ever make. No machine needed! Just a little whipping of the eggs and heavy cream, and a puree of DOLE’s Mango Slices in Heavy Syrup is all you will have to do to get this thing started.
Wanna know something? I’ll tell you anyways. 😉 I LOVE mangoes! I love ’em to pieces, buuuuut… I can’t stand cutting them. I end up almost cutting off a finger each time that I remotely try to slice one up.
However, I really wanted to make this dessert for us, and with my cans of DOLE sitting up all pretty in my pantry, I was ready to do it.
I love the convenience of having DOLE Canned Fruits that I can use in so many of my summer dessert recipes – HELLO Citrus Berry Terrine!
As you already know, DOLE’s canned fruit comes in several varieties including Mandarin Oranges, Mangoes, Tropical Fruit and Pineapple. It’s also fat free, low in sodium, and rich in Vitamins A & C. SCORE! I often find myself using their canned fruits in smoothies when I don’t have time in the morning for all the prepping. Also, because they are so conveniently chopped up and ready to go, I use them as a topping for my desserts and salads.
Here, I used their mangoes as a topping and a filling. Semifreddo simply means half-frozen in Italian and it is a delicious and easy way to prepare an ice cream cake. But this cake is rich and it’s creamy. Don’t worry – there’s fruit in it. Limit yourself to one serving and your hips won’t lie. Says the person who could easily eat four huge slices. Story of my LIFE!
Because this is all I want to eat for forever and ever, you must make it ASAP. I just made it again while at my sister’s in Macedonia, and let me tell you… I had to make it 2 more times because it was THAT good!
Also? FYI! DOLE Canned Fruit is available at your grocery store in the canned fruit aisle. Pick up a couple cans of their Mango Slices in Heavy Syrup and make the best ice cream, yet.
For more information and recipe ideas visit dole.com.
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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 (15.5 ounces each) DOLE Mango Slices in Heavy Syrup
- Juice of 1 lemon
FOR GARNISH (optional)
- 1 can DOLE Mango Slices in Heavy Syrup , chopped (you might not end up using the entire can)
- 1/4 cup toasted pecans , chopped
- fresh cherries
- Line a standard loaf pan with plastic wrap, allowing the wrap to over-hang 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 egg, egg yolks and sugar in your mixer's bowl and beat until thick and creamy.
- 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.
- Remove from heat and set aside.
- Drain mangoes; place mango slices in food processor and process until smooth.
- Add lemon juice and pulse for 2-3 seconds, or until combined.
- Fold mango mixture into the egg yolk mixture. Set aside.
- Place heavy cream, sugar and vanilla into your mixer's bowl; 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 mixture into the previously prepared pan; cover 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 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.