Mango Semi Freddo
Prep time
Cook time
Total time
Cuisine: ice cream, dessert
Serves: 1½litres
  • 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.
Recipe by Shades of Cinnamon at