“I’m not a vegetarian! I’m a dessertarian!”- Bill Watterson.
Since I started a food blog, I’ve probably become more insufferable to friends and family. I ask for detailed feedback on every cake or cookie I share — texture, sweetness, softness, moisture, fudginess — not just “tasty” or “not great.” I also feel compelled to specify whether something is a pound cake, sponge cake, or chiffon cake, and then explain the differences. Unsurprisingly, most people would rather avoid my desserts than endure another of my food lectures.
When I served this mango-and-mint creation and told guests it was a semifreddo — not ice cream — I earned a few amused eye rolls. I let them enjoy the dessert in the heat and moved the conversation on to less controversial topics.
You aren’t spared from my food chatter either, though: I assume you enjoy talking about food as much as I do. If you want to skip ahead, you can go straight to the recipe below.
A semifreddo — literally “half cold” — is a classic Italian frozen dessert made from a custard base of egg yolks and sugar (sabayon), flavored as desired and lightened with either whipped cream or beaten egg whites. Unlike ice cream, semifreddo stays smooth and sliceable straight from the freezer and doesn’t require churning — just chilling.
For my first attempt I kept things traditional. I used egg yolks (after several macaron trials I had plenty on hand) and chose whipped cream instead of raw egg whites. I paired seasonal mango with fresh mint, a combo I love. Because of the cream, the final color is a pale, delicate yellow; if you prefer a brighter hue you could omit the mint or add a touch of food coloring.
Semifreddo is light, creamy, and very soothing on the palate. It’s a wonderful dessert for warm lunches when you don’t want anything too heavy — and when naps aren’t an option.
Mango and Mint semifreddo
Pin Recipe
Ingredients
- 2 egg yolks
- 100 grams granulated sugar (about ¼ cup)
- 125 ml heavy cream (about ½ cup)
- 1 medium to large mango
- 10–12 fresh mint leaves
- 1 teaspoon vanilla extract
Instructions
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Puree the mango flesh and the mint together in a blender or food processor. The mango should be smooth while small flecks of mint remain. Set aside.
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Chill the cream, bowl, and whisk or beaters in the freezer for 15 minutes. Add two tablespoons of sugar to the cream and beat until soft peaks form. Refrigerate until needed.
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In a metal bowl combine the remaining sugar and the egg yolks. Place the bowl over a saucepan with an inch of simmering water (the bowl should not touch the water). Whisk constantly over low heat until the sugar dissolves.
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Remove from heat and continue whisking until the mixture becomes pale and mousselike. Allow the bowl to cool slightly.
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Stir the mango-mint puree and vanilla into the cooled yolk mixture until smooth.
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Gently fold the whipped cream into the mango mixture in two or three additions until fully combined and the color is even.
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Line a loaf tin with plastic wrap or parchment, leaving extra on two sides to help lift the semifreddo out later. Alternatively, use a freezer-safe container with a lid if you plan to scoop.
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Freeze for 4 to 6 hours, or until firm.
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Slice or scoop and serve immediately.
Notes
The semifreddo was a hit, even among friends who insisted on calling it ice cream just to tease me. The success may have been the fresh mango and mint, the velvety texture, or simply the fact that it was scorchingly hot outside. Likely it was a combination of all three. Regardless, this semifreddo will be a regular in my freezer (and on the blog) this summer.
