Mango Semifreddo

Need a satisfying frozen dessert to keep you cool this summer? Mango Semifreddo takes creamy no-churn ice cream to a whole new level of divine!

A Refreshing Frozen Mango Dessert

Whenever I spend a hot summer day enjoying the outdoors, I make sure there’s a fruity dessert waiting for 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 bread!

No matter how hot and exhausted you are when you grab a spoon and dig in, each bite will make you feel increasingly relaxed and rejuvenated. I honestly don’t think I could get through an entire summer without this dessert! And it’s not just because of the cooling, calming effect it has.

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 & 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
  • Heavy Cream: Chilled.
  • Vanilla Extract: This enhances the mango flavor. Use a high-quality extract for the best results.
  • DOLE Mango Slices in Heavy Syrup: I like to get an extra can and use it for the topping.
  • Lemon Juice: Freshly squeezed.
  • Pecans (Optional): Toasted and chopped.
  • Fresh Cherries (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 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.

A loaf pan lined with cling wrap on top of a kitchen countertop

Simmer Water in Saucepan: Fill a medium-sized saucepan with water until the surface of the water is about 2 inches up the sides of the pan. Bring the water to a simmer but don’t let it boil.

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 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: Drain the canned mangoes, then place the drained mango slices into a food processor or blender. Process until the mangoes form a smooth puree.

Add Lemon Juice: Add the lemon juice and pulse for 2-3 more seconds, or until it’s combined with the mangoes.

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.

Start Folding Into Zabaglione: Add half of the whipped cream to the egg mixture and gently fold until combined.

Finish Folding Into Zabaglione: Add the remaining whipped cream and fold until it’s thoroughly incorporated.

Fill Loaf Pan: Pour the mixture into your prepared loaf pan and cover it with a sheet of plastic wrap.

Freeze: Place your semifreddo into 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!

Four slices of mango semifreddo with the remaining semifreddo beside them

Tips for Success

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-In Ideas

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.

  • Fresh Raspberries
  • Chopped Chocolate
  • Cooled Cranberry Sauce
  • Ground Vanilla Beans
  • Fresh Lemon or Lime Zest
  • 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.

Four slices of mango semifreddo with the remaining semifreddo beside them

Mango Semifreddo

Katerina | Diethood
Need a satisfying frozen dessert to keep you cool this summer? Mango Semifreddo takes creamy no-churn ice cream to a whole new level of divine!
Servings : 6
Prep Time 20 mins
Total Time 20 mins

Ingredients
  

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 the Topping (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

Instructions
 

  • 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.

Equipment

  • Freezer

Notes

Keep extras in a freezer-safe container. I like to wrap the whole loaf in plastic wrap to prevent freezer burn. Enjoy within 6 weeks, allowing semifreddo to sit at room temperature for a minute or two before slicing.

Nutrition

Calories: 133 kcal | Carbohydrates: 17 g | Protein: 2 g | Fat: 6 g | Saturated Fat: 3 g | Cholesterol: 105 mg | Sodium: 18 mg | Potassium: 70 mg | Fiber: 0 g | Sugar: 17 g | Vitamin A: 570 IU | Vitamin C: 10 mg | Calcium: 21 mg | Iron: 0.3 mg | Net Carbs: 17 g

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.

Course: Dessert
Cuisine: Italian
Keyword: desserts mango, mango ice cream, mango mousse
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This is a sponsored post written by me on behalf of DOLE Canned Fruit. All opinions are 100% my own.

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5 comments on “Mango Semifreddo”

  1. Katerina, this is beautiful, and looks so unbelievably refreshing! I definitely need to make this, so I can stay cool in this crazy heat! 🙂

  2. Felicia@Ingredient1

    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?

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