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 20mins
Total Time 20mins
For the Semifreddo
1teaspoonpure vanilla extract
2cans(15.5 ounces each) DOLE Mango Slices in Heavy Syrup
Juice of 1 lemon
For the Topping (Optional)
1can DOLE Mango Slices in Heavy Syrupchopped (you might not end up using the entire can)
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.
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.