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Mango and raspberry coconut semifreddo recipe
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Wow your guests this Christmas with a simple yet stunning mango raspberry coconut semifreddo.
Ingredients:
  • 125g raspberries
  • 1 mango, stoned, peeled, coarsely chopped
  • 2 Free Range Eggs
  • 2 Free Range Egg yolks
  • 110g caster sugar
  • 500ml thickened cream
  • 210ml coconut cream
  • Sliced mango, to serve
  • Shaved fresh coconut, to serve
  • Raspberries, extra, to serve
  • Passionfruit pulp, to serve
Instructions:
  • Prepare the loaf pan by greasing the base and sides and lining it with plastic wrap, making sure the sides overhang. Puree the raspberries in a food processor until smooth, strain the mixture through a sieve into a bowl, and discard any solids.
  • Blend the chopped mango in a food processor until velvety. Move the puree to a different bowl.
  • Whisk eggs, egg yolks, and sugar with a handheld electric mixer until light and fluffy in a heatproof bowl. Place the bowl over a saucepan of simmering water. Whisk for 8 minutes until doubled in size and the temperature reaches 72°C on a sugar thermometer. Remove from heat and whisk for another 2 minutes until cooled to room temperature.
  • Using a clean electric mixer, whip the cream in a bowl until stiff peaks form. Gently fold in the coconut cream with a metal spoon. Next, fold in the egg mixture until just combined. Divide the mixture evenly into 2 bowls, refrigerating one portion. To the other portion, gently fold in the mango puree. Pour the mixture into the prepared pan and freeze for about 1 hour until firm.
  • Combine raspberry puree with the reserved cream mixture. Pour the mixture over the mango in the pan, cover with foil, and freeze for at least 6 hours until firm.
  • Take the semifreddo out of the freezer and let it sit for 5 minutes to soften. Uncover and invert onto a serving platter. Remove the plastic wrap, and generously top with mango slices, shaved coconut, extra raspberries, and a drizzle of passionfruit pulp. Serve immediately.

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