Coconut Mango Semifreddo

October 28, 2023 / Lyn Jones / 0 Comments

Servings:  8-10  (from Aldi)

Ingredients

• 130g packet dried mango, chopped
• 400g can coconut cream, chilled
• 2 eggs
• 2 egg yolks
• ¾ cup caster sugar
• 300ml thickened cream
• 2 tsp vanilla extract
• 2 fresh mangoes, chopped
• ½ cup shaved coconut
• Lime wedges, to serve
  heatproof bowl
  baking paper

  METHOD

• Preparations. Chill coconut cream. Place dried mango in a bowl & cover with boiling water – soak for 20 minutes. Drain and pat dry with kitchen towel. Reserve.
• Line base & sides of a large, 2 litre loaf tin with plastic wrap, allowing the sides to overhang.
• Open the can of coconut cream. Spoon the firm white cream from the top into a mixing bowl. Place in fridge. Discard the coconut water at the base of the can (or use in a smoothie).
• Using electric beaters whisk eggs, yolks & sugar in a heatproof bowl 1-2 mins until frothy. Place bowl over a pan of simmering water and whisk 5-6 mins or until the mixture is pale and thick. Remove from heat and continue whisking for 1-2 minutes or until cool. Clean electric beaters.

  Assemble.  Add thickened cream & vanilla extract to the bowl with the cold coconut cream. Beat 3-4 mins until soft peaks form. Gently fold into the egg mixture using a metal spoon. Add reserved dried mango to bowl and fold in. Spoon mixture into the prepared tin.
  Freeze for 8 hours or overnight.

• Toast shaved coconut. Lay onto a tray lined with baking paper. Toast in low-moderate oven and  for 3-5 minutes or until lightly toasted.
• Peel and dice the fresh mangoes.
• Remove semifreddo from freezer and turn out onto a serving platter.
• To serve, top with the fresh mango and toasted coconut. Garnish with lime wedges.