|10 minutes + 6-8 hours Freeze Time
|Two Tone Loaf Pan 30cm
- 400g can coconut cream, chilled overnight
- 1 mango, flesh finely chopped
- 1 mango, flesh thinly sliced
- 300ml thickened cream, cold
- 4 large egg yolks and 1 whole egg, room temp
- ¾ cup caster sugar
Transport your taste buds to a tropical paradise with this luscious Coconut Mango Semifreddo. Creamy coconut milk intertwines with the vibrant sweetness of ripe mangoes, creating a velvety base bursting with tropical flavours.
Line the base and sides of a Wiltshire Two Tone Loaf Pan 30cm with cling film allowing for overhang to pull the semifreddo out of the tin when it has set.
Without tilting or shaking the can, open the coconut cream can and scoop the firm coconut cream from the top of the can into a bowl and set aside. The remaining clear coconut liquid will not be used for this recipe to feel free to discard or use it in a summer smoothie.
Use hand beaters to whisk together the egg, egg yolks and sugar in a metal bowl until light and fluffy. Place the bowl over a saucepan with 2 inches of simmering water and continue to mix for 6-8 minutes until the mixture is thick and pale and the beaters leave a heavy trail in the mixture, or the temperature reaches 72°C. Remove from heat and continue to mix for a further 2 minutes to cool the mixture down.
In a separate bowl, whip the thickened cream and coconut cream until soft peaks form. Fold in the egg mixture and the chopped mango gently until just combined. Pour into the prepared Wiltshire pan and freeze for a minimum or 6-8 hours or overnight.
When ready to serve, remove semifreddo from tin and invert onto a serving platter. Top with mango slices, toasted coconut, and fresh mint leaves.