| | Mango, lime and coconut semifreddo
Mango, lime and coconut semifreddo
Mango, lime and coconut semifreddo 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Peel mangoes and cut all flesh from the stones. Place in a food processor with lime zest and juice, and puree until smooth. Place in the fridge until required.
  2. Spread coconut in a dry frying pan and cook over medium heat, stirring often, for about 1 min, or until golden brown. Transfer to a plate to cool.
  3. Place eggs, yolks and sugar into a heatproof bowl. Place over a pan of simmering water (don't let the base of the bowl touch the water). Using electric beaters, beat for 5 mins, or until very pale, thick and increased in volume. Remove bowl from the pan.
  4. In a separate bowl, whip cream to firm peaks. Fold through egg mixture until evenly combined, then lightly fold through mango puree and toasted coconut. Transfer to a loaf tin and freeze overnight, or until firm.
Time for preparing:
665 min.


  • 2 large mangoes
  • 2 teaspoons lime zest, finely grated
  • 1 tablespoon lime juice
  • 1/2 cup moist coconut flakes
  • 3 Coles Brand free range eggs
  • 3 Coles Brand free range egg yolks
  • 1 cup caster sugar
  • 600ml Coles Brand thickened cream