Semifreddo, which means half-cold, is a semi-frozen type of dessert. I like making semifreddo because I can play around with texture and many flavor combination. It is quick and easy to make and unlike ice cream, it requires less freezing time. I have tried making the more common chocolate, nuts and berries combo a few times before but not a tropical one until now. I loved how the mango and lime flavors and the texture of toasted coconut blend together nicely with every spoonful of this creamy mango, lime and coconut semifreddo.Ingredients
Makes about 2 liters
- 2 large mangoes or 450 g tinned mangoes
- 2 tsp finely grated lime zest
- 1 tbs lime juice
- 1/2 cup moist coconut flakes
- 3 eggs
- 3 egg yolks
- 1 cup caster sugar
- 600 ml thickened cream
1. If using fresh mangoes, peel them and cut all flesh from the stones. (Drain mango juice if using ones from a tin.) Place in a food processor with lime zest and juice, purée until smooth. Place in the fridge until required.
2. Spread coconut in a dry frying pan and cook over medium heat, stirring often, for about a minute, or until golden brown. Transfer to a plate to cool.
3. Place eggs, yolks and sugar into a heatproof bowl. Place over a pan of simmering water (don’t let the base of the bowl touch the water). Using electric beaters, beat for 5 minutes, or until very pale, thick and increased in volume. Remove bowl from the pan.By the way, if you get a double yolk (from one egg), does that count as two yolks? Silly question! 😀4. In a separate bowl, whip cream to form peaks. Fold through egg mixture until evenly combined, then lightly fold through mango purée and toasted coconut. Transfer to a loaf tin and freeze until firm. Semifreddo is supposed to be semi-frozen and not hard-frozen.You can sprinkle some freshly grated lime zest on top before serving if you wish.Recipe from Food Ideas magazine.