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Coconut, mango and lime semifreddo
Coconut, mango and lime semifreddo
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Prep Time:
515 minutes
Cook Time:
10 minutes
Total Time:
525 minutes
Chill this irresistible mango coconut macadamia dessert overnight for the perfect summer treat.
Ingredients:
  • 400g can coconut cream, chilled
  • 2 Free Range Eggs
  • 3 Free Range Egg yolks
  • 165g caster sugar
  • 300ml thickened cream
  • 2 tsp finely grated lime rind
  • 60ml lime juice
  • 2 mangoes, stoned, peeled
  • 45g macadamia
  • Shaved fresh coconut, to serve
  • Thinly sliced pineapple, to serve
  • Torn lychees, to serve
  • Passionfruit pulp, to serve
  • Mint leaves, to serve
Instructions:
  • Cover the base and sides of a 11cm x 21cm loaf pan with plastic wrap, making sure to leave some hanging over the edges.
  • Gently open the can of coconut cream. Scoop out the thick coconut cream on top into a bowl and set aside. Dispose of the clear liquid at the bottom of the can.
  • Whisk the eggs, egg yolks, and sugar with an electric mixer till light and fluffy in a heatproof bowl. Set the bowl over simmering water. Whisk continuously for 6-8 mins until the mixture thickens, turns pale, and reaches 72C on a sugar thermometer. Remove from heat and whisk for 2 more mins to cool.
  • Whip cream and reserved coconut cream together until soft peaks form using an electric mixer. Gently fold in the egg mixture using a metal spoon. Next, add lime rind and juice, and fold to combine. Finally, finely chop 1 mango and add it to the cream mixture along with macadamia. Enjoy!
  • Carefully fold the mixture until well combined. Transfer it into the prepared pan. Chill in the freezer for 6-8 hours or until completely set.
  • Slice the remaining mango thinly. Take the semifreddo out of the freezer and flip it onto a serving platter. Let it sit for 10 minutes to slightly soften.
  • Garnish with a tropical medley of coconut, mango, pineapple, lychee, passionfruit, and fresh mint leaves.

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