This gorgeous mango and coconut semifreddo recipe combines the best of elements of summer. And it also just happens to be dairy free!
A semifreddo is one of those fabulous treats. You crave icecream, but the idea of making a custard, chilling the mixture overnight and then churning seems like too much work.
Enter semifreddo, which satisfies the craving, without all the effort. Trust the Italians to come up with such a delicious low effort alternative that still ticks all the boxes.
This Mango and Coconut Semifreddo recipe ticks all the boxes for me.
- Dairy free - tick!
- Sweet, juicy sticky mango - tick!
- Fragrant coconut, redolent of hot summer nights - tick!
- And for those of you looking to reduce refined sugar in your diet it ticks the box there too!
The recipe for this mango and coconut semifreddo fabulous treat comes from the wonderful Valli Little, author of Feel Good Food (you can read my interview with Valli here) and this is a definite feel good food. It is also food that looks good too.
In fact, I think this would be a wonderful dessert for our hot Australian Christmas! You'll have everyone oohing and ahhing over all the effort you've gone to when really it is quite simple to put together.
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📖 Recipe
Ingredients
- 6 eggs, separated
- 2 teaspoon vanilla extract
- ⅓ cup honey, 120g
- 2 cup coconut cream, that has been refrigerated overnight, 500ml
- ½ cup coconut milk powder, 50g
- Pureed flesh of 2 large mangoes, plus extra mango to serve
- Toasted coconut, strawberries, raspberries and mint sprigs to serve
Instructions
- Grease and line a 11cm (4 ⅓ inches) by 20cm (8 inch) loaf pan with baking paper. Leave some of the baking paper overhanging so that you can remove the semifreddo once frozen.
- Place the egg yolks, vanilla extract, and 2 tbs of the honey in the bowl of an electric mixer and whisk until thick and creamy.
- Using a clean bowl, whisk the egg whites until soft peaks form, before gradually adding the remaining honey.
- In another bowl whisk the chilled coconut cream until slightly thickened. Gradually add the coconut milk powder and whisk until combined.
- Add ⅓ of the egg white mixture into the coconut cream, and mix until combined before carefully folding in the remaining egg whites followed by the egg yolk mixture. Finally, fold in the mango puree.
- Pour the mixture into the prepared loaf pan and cover with clingfilm and place in the freezer and freeze overnight.
- Remove the semifreddo from the freezer 5 to 10 minutes before you are ready to serve it. Turn the loaf pan upside down and remove the semifreddo and place on your serving dish. Top with toasted coconut, strawberries, raspberries and mint to serve.
Notes
Nutrition (estimated per serving)
Hannah | The Swirling Spoon says
Such a gorgeous, refined and summery dessert Jennifer! I love your food styling here with the fruit presented on top of the semifreddo. Would be so impressive at a dinner party! SO excited about mango season...I'm in Brisbane (haaiiii) and my feel good food is a big pearl cous cous salad with lots of fresh herbs and roasted vegetables.
Nicole @ Delicious Everyday says
Thanks Hannah 🙂 I agree, this is an impressive dinner party dessert, and what is even better it can all be prepared beforehand 😀
Rebecca Moore says
Hi Jennifer. This looks great. Is there a substitute for the honey? I'm a diabetic.Thanks, Rebecca
Nicole @ Delicious Everyday says
Hi Rebecca 🙂 You can try brown rice syrup (sometimes also called rice malt syrup) in place of the honey. Alternatively, you could also try agave. I hope that helps. Let me know how it turns out.
verushka says
That is too delicious to be looking at in the morning when you're supposed to be thinking about a healthy breakfast lol! I'm in Sydney, and my feel good food? Cheese toastie. Hands down 🙂
Nicole @ Delicious Everyday says
Well, this semifreddo contains fruit, so it is sort of healthy right 🙂
Jill says
Gosh I can't wait to try this recipe, another absolute winner especially since I am trying to cut out refined sugar. I live in the highlands of Vic so on a grey day Pho bo with lots of added spicy basil,bean shoots, chilli and lime does it for me.
Nicole @ Delicious Everyday says
I hope you enjoy the semifreddo Jill. And the Pho bo sounds fabulous! 🙂
Elizabeth says
What a beautiful dessert Jennifer. My comfort food is ice cream so your recipe is very appealing to me as it is a healthy alternative to store bought ice cream.
Lisa says
Beautiful photos! My feel good food is anything with stone fruit - from smoothies to pie, I love it in any form.
Kat says
A bowl of pho (Vietnamese Beef Noodle Soup) during winter. Ultimate comfort food
Nicole @ Delicious Everyday says
Sounds amazing Kat 🙂
Justine says
This recipe looks awesome I have to try it especially since it's down the alley of my favorite comfort food which is ice cream.....???california!!!
Renee says
Creamed rice, nanna style ?
Nicole @ Delicious Everyday says
Haha I love that you added "nanna style" 🙂
Jasmine Gardiner says
Oh this looks delightful!I think my feel good food would have to be my homemade end of week fried rice. It's packed full of all the veg left from the week and leftover rice and garlic ginger and chilli. I am always happy when there's a bowl of it in front of me as I know I've saved the veg from the bin/compost! Plus it freezely brilliantly so reheating it in a frypan is so quick and easy on hot nights in perth, where I currently reside.
Nicole @ Delicious Everyday says
Sounds fantastic Jas 🙂 I love fried rice too.
Muppy Sylvester says
Hmmmmm feel good food I had to think about, has to be something I love to eat but also feel good about eating it! I absolutely love natural yoghurt mixed with vanilla and a little maple syrup topped with crunch home made roasted muesli and fresh berries plus couli, so good 🙂 hope you are well, muppy in Sydney.
Nicole @ Delicious Everyday says
That sounds like fantastic feel good food Muppy 🙂 Good luck in the giveaway.
Beady says
Is there a way to make this egg free as well?
Nicole @ Delicious Everyday says
You could make it eggless by simply omitting the eggs and whipping the coconut cream and combining it with the mango puree. I'd probably reduce the mango puree amount slightly to compensate. You might also find that you might not need as much of the honey, due to the reduced volume. I'd try with maybe half the honey, and taste it, after adding the mango puree, and see if you need more sweetness. I hope this tips help. If you decide to try it please let me know how it goes 🙂
Sarah says
I'd love to win Valli's book. Love her! My comfort food is chocolate. Always chocolate!!
Nicole @ Delicious Everyday says
My comfort food is chocolate too. Best of luck in the giveaway Sarah!
mayK says
Hello ~ mango and coconut are one of my favourite ingredients,as ice cream is too,- and is used both in sweet and savory dishes.. But a question about coconut milk powder, - is it the same as coconut cream powder? I'm from scandinavia, - so some produces are not same name/not avaiable and so on..Best wishes mayK
Nicole @ Delicious Everyday says
May, while I'm not an expert on coconut power, I believe the only difference is between the amount of water you add, so I think it will be safe to use the coconut cream powder in this semifreddo 🙂 Let me know how it goes!
zonderzooi says
This looks sooo yummy and creamy! Will put it on my list to try. Maybe a good one for Christmas!
eve says
Got excited. Then c eggs as first ingredient. Eggs r dairy. That's why u find them in dairy section of grocery stores. Maybe correct to milk-free.
Nicole @ Delicious Everyday says
I'm sorry you were disappointed by the addition of eggs Eve, however, eggs are technical not dairy, despite the fact they are found in the dairy aisle. See this and this. The reason I specify dairy free is there are some people, such as myself, who can't tolerate the lactose in dairy items such as milk, yoghurt, cream and cheeses, and this recipe contains none of those.