Craving a taste of summer that lingers on your palate long after the sun sets? Look no further than this tropical dream – Coconut and Mango Semifreddo, perfectly baked in the iconic Wiltshire Two Tone Loaf Pan 30cm. This recipe is sunshine on a plate, creamy coconut and juicy mango that’s guaranteed to transport you to a beachside paradise.
Imagine this: you whip up the creamy base, swirling in the fragrant essence of coconut and the vibrant hues of ripe mango. The smooth mixture glides effortlessly into your Wiltshire Two Tone Loaf Pan, its sleek design and vibrant colours mirroring the tropical vibes. As it chills in the freezer, anticipation builds, the promise of frozen delight tantalizing your taste buds.
Finally, the moment arrives. You slice into the semifreddo, revealing a mesmerizing swirl of coconut and mango. Each bite is a burst of summer sunshine – the creamy coconut, cool and refreshing, perfectly complements the juicy sweetness of the mango. It’s a textural delight, too, with every spoonful offering a contrast between smooth creaminess and bursts of vibrant fruit.
And the beauty of this recipe? It’s as easy as it is delicious all thanks to Amanda Dettrick. With simple ingredients and minimal prep, you can create a dessert that looks and tastes like you slaved away in the kitchen for hours.
So, ditch the store-bought ice cream and embrace the joy of homemade. With this Coconut and Mango Semifreddo, you’re not just making a dessert; you’re crafting a summer experience. It’s a chance to gather your mates, share laughter, and indulge in a taste of the tropics, all in the comfort of your own home. You’re guaranteed a picture-perfect ending to your summer soirée. Now, that’s what we call sun-kissed bliss!
Coconut and Mango Semifreddo
Makes/Serves: 8-10
Prep/cook time: 30 mins
Ingredients
• 400g can coconut cream, chilled overnight
• 1 mango, flesh finely chopped
• 1 mango, flesh thinly sliced
• 300ml thickened cream, cold
• 4 large egg yolks and 1 whole egg, room temp
• 165g (3/4 cup) caster sugar
How to prepare:
- Line the base and sides of a Wiltshire Two Tone Loaf Pan 30cm with cling film allowing for overhang to pull the semifreddo out of the tin when it has set.
- Without tilting or shaking the can, open the coconut cream can and scoop the firm coconut cream from the top of the can into a bowl and set aside. The remaining clear coconut liquid will not be used for this recipe, so feel free to discard or use it in a summer smoothie.
- Use hand beaters to whisk together the egg, egg yolks and sugar in a metal bowl until light and fluffy. Place the bowl over a saucepan with 2 inches of simmering water and continue to mix for 6-8 minutes until the mixture is thick and pale and the beaters leave a heavy trail in the mixture, or the temperature reaches 72°C. Remove from heat and continue to mix for a further 2 minutes to cool the mixture down.
- In a separate bowl whip the thickened cream and coconut cream until soft peaks form. Fold in the egg mixture and the chopped mango gently until just combined. Pour into the prepared Wiltshire pan and freeze for a minimum of 6-8 hours or overnight.
- When ready to serve, remove the semifreddo from the tin and invert it onto a serving platter. Top with mango slices, toasted coconut, and fresh mint leaves.
