For all the clever mango concoctions I have eaten over the last twenty years, nothing can compete with a perfectly made mango semifreddo.
- 2 large ripe mangoes
- 120g pure icing sugar
- 250ml milk
- 2 Tbsp plain flour
- 1 egg
- 1 egg yolk
- 75g caster sugar
- 600ml double cream
- fresh berries, to serve.
1 Peel the mangoes and puree the flesh with the icing sugar.
2 Place the milk in a small sauce pan then bring to the boil. Whisk the flour, egg, yolk and caster sugar until very smooth. Whisk in the hot milk then return to the pot and cook, stirring constantly, over a low heat until the mixture boils for 1 minute. Stir in the mango mixture. Set aside to fully cool.
3 Whip the cream to soft peaks and fold into the mango custard, then spoon into a lined 2L loaf pan and freeze for 6 hours or overnight. Serve slices with fresh berries.
Professional Tip: To remove the flesh from a mango, cut the cheeks off, then use a large kitchen spoon to scoop out the flesh.