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Mango & Raspberry Coconut Semifreddo

Home  >  Inspire & Create  >  Something Sweet  >  Mango & Raspberry Coconut Semifreddo


RECIPE

Mango & Raspberry Coconut Semifreddo

Prep

20 mins (+ 7 hours freezing & 5 mins standing time)


Cooking

10 mins


Difficulty

Easy


Serves

12

Mango & Raspberry Coconut Semifreddo

Ingredients

  • 125g raspberries
  • 1 mango, stoned, peeled, coarsely chopped
  • 2 Coles Australian Free Range Eggs
  • 2 Coles Australian Free Range Egg yolks
  • ½ cup (110g) caster sugar
  • 2 cups (500ml) thickened cream
  • 210ml coconut cream
  • Sliced mango, to serve
  • Shaved fresh coconut, to serve
  • Raspberries, extra, to serve
  • Passionfruit pulp, to serve

Method

  1. Grease the base and sides of a 10cm x 24cm (base measurement) loaf pan and line with plastic wrap, allowing the sides to overhang. Place the raspberries in a food processor and process until smooth. Strain through a fine sieve into a bowl. Discard solids.
  2. Process the chopped mango in a clean food processor until smooth. Transfer to a separate bowl.
  3. Use a handheld electric mixer to whisk the eggs, egg yolks and sugar in a heatproof bowl until light and fluffy. Place over a saucepan of simmering water and carefully whisk for 8 mins or until the mixture doubles in size and temperature reaches 72°C on a sugar thermometer. Remove from heat. Continue whisking for a further 2 mins or until the mixture cools to room temperature.
  4. Use a clean electric mixer to whisk the cream in a bowl until firm peaks form. Add the coconut cream and use a metal spoon to fold until combined. Add the egg mixture and gently fold until just combined. Divide the cream mixture evenly between 2 bowls. Reserve 1 portion in the fridge. Add mango puree to the remaining portion and gently fold to combine. Pour into the prepared pan. Place in the freezer for 1 hour or until just firm.
  5. Add raspberry puree to the reserved portion of cream mixture. Pour over mango mixture in the pan. Cover with foil. Freeze for 6 hours or until firm.
  6. Remove semifreddo from freezer. Uncover and set aside for 5 mins to soften slightly. Invert onto a serving platter. Remove plastic wrap. Top with mango slices, shaved coconut and extra raspberry. Drizzle with passionfruit pulp. Serve immediately.

NUTRITION INFORMATION (per serve without toppings)
Energy 1034kJ/Cals 247 Protein 3g Fat 20g Sat Fat 13g Sodium 29mg Carb 15g Sugar 15g Dietary Fibre 1g