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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


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


  • 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.


  • Freezer


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.


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