Mango and Coconut Semifreddo Dessert
Ingredients
- 2 large mangoes
- 1/2 cup coconut condensed milk
- 1/2 cup rice malt syrup
- 1 tablespoon lemon juice
- 1 400mL can full-fat coconut cream
- 3/4 cup coconut condensed milk
- 1 teaspoon pure vanilla extract
Preparation
Set aside a metal or silicone loaf tin and line it with baking paper if it is metal.
Cut the cheeks off the mango, scoop the flesh into a blender, remove extra flesh from the mango stones and add it, then add 1/2 cup coconut condensed milk, rice malt syrup, and lemon juice. Blend until smooth and creamy, pour into the prepared loaf tin, and freeze for 1 hour.
Make the coconut layer by blending the remaining ingredients in a cleaned blender, pour it over the mango layer, cover with baking paper or a similar material, and freeze for at least 4 hours.
To serve, remove from the freezer, turn onto a serving dish, allow to thaw for 5-15 minutes depending on ambient temperature, cut into slices, and enjoy.
For any remaining semifreddo, freeze individual slices on a lined baking tray until firm, then transfer to an airtight container for storage.