This oh-so-pretty, light yet creamy semifreddo is bursting with the fresh flavours of juicy mango and zesty lime. It contains no added sugar, as the mango’s natural sweetness shines through.

Like ice cream, semifreddo contains double cream and has the bonus of a whole egg, giving this pudding a boost of protein and choline. This recipe includes plenty of vitamin C from the mango and lime, which is excellent for the immune system.

This semifreddo pudding makes a lovely crowd-pleasing make-ahead summer showstopper!

It’s naturally gluten-free and free of refined sugar. See the dairy-free, egg-free and nut-free switches in the notes below.

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Mango & Lime Semifreddo

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Prep Time 20

Freezing time 6

Total Time 6 30

Course Puddings

Servings

Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Grain-free, Low-histamine, Low-sugar, Nut-free, Vegetarian

Ingredients

180 g Mango (flesh only)
1 Lime (juice and zest)
300 ml Double Cream
2 Eggs (separated)

Topping (optional)

100 g Mango (chopped)
30 g Almonds (flaked, toasted)

Instructions

Line a 2lb loaf tin with a double layer of cling film, leaving a generous overhang to fold back over the semifreddo later.
Put the mango flesh, lime juice and zest into a blender and whizz until smooth. Set aside.
Put the egg yolks into a bowl and whisk with an electric whisk until thick and pale. Set aside.
In a separate bowl, whisk the egg whites with an electric whisk until they form foamy peaks.
In another bowl, whip the double cream with an electric whisk to soft peaks. Pour the whizzed mango and lime into the whipped cream and gently fold together. Next tip in the egg yolks and fold through. Finally add the whipped egg whites and fold until fully combined.
Tip the mixture into the prepared tin and cover well with the overhanging cling film. Freeze for 6 hours.
When ready to serve, remove the semifreddo from the freezer and allow to sit for 10 minutes. Tip it onto a serving platter. Optionally, top it with the extra chopped mango and toasted flaked almonds. Slice to serve.

Notes

For dairy-free and egg-free switches to the double cream and the eggs, use 400 grams of soaked cashews blended with 200ml water to make a thick cashew cream and then blend with the mango and lime.

To make this nut-free switch the toasted almond topping to toasted coconut flakes.

The semifreddo contains raw egg, so choose eggs with a red lion stamp for children under 5, or if you are pregnant, elderly or have a weakened immune system.

You can use parchment paper if you want to avoid cling film. You won’t get such a smooth look on the outside of the semifreddo, but it will still taste amazing.

Enjoy the semifreddo within 1-2 weeks of freezing for optimum flavour.

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