Mango Semifreddo Recipe
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
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
Storing. 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 the semifreddo to sit at room temperature for a minute or two before slicing.
Nutrition
Calories: 133kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 105mg | Sodium: 18mg | Potassium: 70mg | Fiber: 0g | Sugar: 17g | Vitamin A: 570IU | Vitamin C: 10mg | Calcium: 21mg | Iron: 0.3mg
