Mango Semi Freddo

Easy to make Refreshing Mango Semi Freddo

Most people love ice cream and lets face facts, it refreshes you when you are hot, keeps the kids happy, and solves absolutely every heartache without exception.   Semi freddo means “half cold” in Italian and is a fluffy, sliceable ice cream which is ideal to make in a loaf tin or to be scooped as you wish. It maintains a soft, velvety texture, even right out of the freezer. And since you don’t need an ice cream maker or any other special equipment, anyone can make it.

Mango semi freddo

I love adding fruit to semi freddo’s making them so refreshing for our hot humid summer days here in the Southern Hemisphere, and for those of you up North, who are shedding your winter woolies and enjoying the first signs of Spring, this would be a great start to a fruity fresh season.    This recipe makes 1 1/2 litres. Why not give it a try, I think you will like it.

Mango ice cream

Make it in a loaf tin, use a plastic container , or pour the mixture into popsicle moulds and freeze. This recipe is so versatile and easy to make at the same time.

If you have any other ice cream ideas please share them with us in the comments below.

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4.0 from 4 reviews
Mango Semi Freddo
Cuisine: ice cream, dessert
Serves: 1½litres
Prep time:
Cook time:
Total time:
  • 2 eggs
  • 100g (120ml) castor sugar
  • 480g fresh mango
  • 250ml cream
  1. Fill a pot halfway with water and bring to the boil ( or use a double boiler) . Set plate on lowest heat.
  2. Place 2 eggs and he aster sugar in a mixing bowl that will fit on the pot (or top pot of double boiler).
  3. Place bowl on top of pot and whisk using a hand held electric mixer, until thick and light in colour.
  4. Remove bowl from the pot and allow to cool slightly.
  5. Slice mango into pieces, weigh to get 380g and process in a food processor, or Nutribullet.
  6. Add to egg mixture and mix through well.
  7. Whip 250mil cream until stiff and fold into mixture.
  8. If using a loaf tin, line it with clingfilm or baking paper before adding the ice cream. I just put mine into a airtight container so its sealed well and ready to scoop when needed.
  9. Freeze overnight.
  10. Serve sliced as a loaf or scooped and garnish with dried mango or mint.


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  • Reply Georgina May 20, 2015 at 3:35 AM

    Wonderful photos and perfect light Ev! I love the simplicity of semi-freddo: the flavour of the fruits used in the recipe is the main focus of the dish. Also it’s so easy to make and always a crowd pleaser!

  • Reply Peter May 20, 2015 at 1:12 PM

    Beautiful photographs which always make things very appetizing . Nice

  • Reply Brenda May 20, 2015 at 1:14 PM

    Ev how would I substitute other fruits. I can’t get mango where I live.

    • Reply Shades of Cinnamon May 20, 2015 at 1:19 PM

      I used 480g of fresh mango, so just use the same quantity of any other fruit. Hope that helps Brenda

  • Reply Joan May 20, 2015 at 1:16 PM

    I always look forward to your recipes even though I don’t really cook. Your pictures are so beautiful thank you for giving us an insight into your recipes

  • Reply Mers May 26, 2015 at 10:23 AM

    Hi Ev,
    Oh wow, I know I keep raving, but honestly, your entire blog and photography, is awesome…. well well done.!
    The girls in my office just love it too. Just had to tell you again.

  • Reply Shades of Cinnamon May 26, 2015 at 10:24 AM

    Thanks so much Mers xxx

  • Reply Virginia July 16, 2015 at 5:28 PM

    Yummy Semi Freddo! Looks delish!

    • Reply Shades of Cinnamon July 16, 2015 at 6:22 PM

      Thanks Virginia, its lovely when you can get delicious fresh mangos.

  • Reply Mobile App Developers August 20, 2015 at 12:36 PM

    Very interesting blog. A lot of blogs I see these days don’t really provide anything that attract others, but I’m most definitely interested in this one. Just thought that I would post and let you know.

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