Mango and Coconut Semifreddo Recipe

Cooking Directions

• STEP 1.In a blender, puree the mango until smooth.
• STEP 2.In a large bowl, whisk together the mango puree, coconut milk, and sugar until well combined.
• STEP 3.In a separate bowl, whip the cream until stiff peaks form.
• STEP 4.Gently fold the whipped cream into the mango mixture until fully incorporated.
• STEP 5.Pour the mixture into a loaf pan or individual molds.
• STEP 6.Cover with plastic wrap and freeze for at least 4 hours or until firm.
• STEP 7.To serve, remove from the freezer and let it sit at room temperature for a few minutes to soften slightly.
• STEP 8.Slice and serve with a drizzle of chocolate sauce, if desired.

Cooking Tips

• Make sure the mango is ripe and sweet for the best flavor.
• You can use canned mango puree if fresh mangoes are not available.
• For a dairy-free version, use coconut cream instead of whipped cream.

Storage and Serving

• Store the semifreddo in an airtight container in the freezer for up to 1 week.
• Let it soften slightly at room temperature before serving.
• Serve in slices or scoop into bowls.