Indulge in the creamy, dreamy delight of Mango Semifreddo, a classic Italian dessert that beautifully marries the tropical sweetness of mango with the velvety smoothness of semifreddo. This no-churn frozen treat is perfect for those warm summer days or any time you crave a refreshing, luscious dessert.
About This Recipe:
Mango Semifreddo is an elegant dessert that requires no ice cream maker, making it incredibly easy to prepare. “Semifreddo” means “half cold” in Italian, and it perfectly describes the dessert’s soft, creamy texture that lies somewhere between ice cream and mousse. The fresh mango puree infuses the semifreddo with a vibrant, tropical flavor, while the cream and eggs create a rich, airy consistency.
This dessert is a fantastic make-ahead option for dinner parties or special occasions, as it can be made well in advance and kept in the freezer until ready to serve. Garnish it with fresh mango slices, mint leaves, or a drizzle of mango sauce to make it even more appealing.
Ingredients:
- 2 large ripe mangoes, peeled and cubed (about 2 cups mango puree)
- 1 cup heavy cream, chilled
- 3 large eggs, separated
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Fresh mango slices and mint leaves, for garnish (optional)
How to Make Mango Semifreddo:
- Prepare the Mango Puree:
- In a blender or food processor, blend the cubed mangoes until smooth. You should have about 2 cups of mango puree. Set aside.
- Whip the Cream:
- In a large mixing bowl, whip the chilled heavy cream until stiff peaks form. Be careful not to overbeat. Cover and refrigerate.
- Prepare the Egg Mixture:
- In a heatproof bowl, whisk together the egg yolks and half of the sugar (1/2 cup). Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture thickens and becomes pale. This should take about 5-7 minutes. Remove from heat and let it cool slightly.
- Whip the Egg Whites:
- In another bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 1/2 cup of sugar and continue to beat until stiff, glossy peaks form.
- Combine Ingredients:
- Gently fold the mango puree into the egg yolk mixture until well combined. Next, fold in the whipped cream, followed by the beaten egg whites. Use a spatula to fold gently to maintain the airy texture.
- Freeze the Semifreddo:
- Pour the mixture into a loaf pan or a freezer-safe container. Smooth the top with a spatula. Cover with plastic wrap, ensuring it touches the surface to prevent ice crystals from forming.
- Freeze for at least 6 hours, or until firm.
- Serve:
- When ready to serve, let the Mango Semifreddo sit at room temperature for a few minutes to soften slightly. Slice or scoop into bowls.
- Garnish with fresh mango slices and mint leaves for a beautiful presentation.
Expert Tips:
- Ensure the mangoes are ripe and sweet for the best flavor. If fresh mangoes are not available, you can use canned or frozen mango puree.
- For added texture, you can fold in some finely chopped mango pieces into the semifreddo mixture before freezing.
- This recipe can be made in individual molds or ramekins for single servings. Just adjust the freezing time accordingly.
Enjoy the delightful taste of Mango Semifreddo, a dessert that combines the luscious flavors of mango with the creamy texture of semifreddo. This easy-to-make, no-churn treat is perfect for summer gatherings, dinner parties, or whenever you need a sweet escape to the tropics. Serve it up and impress your guests with this elegant and refreshing Italian-inspired dessert!