Mango semifreddo

Very pleasant semifreddo with excellent presentation, confectioned with a base of wafer and with a filling prepared with mango pulp, condensed milk, gelatin sheets, natural yogurt, whipping cream, garnished with strawberries and grated chocolate.

Mango semifreddo slice on a plate

Mango semifreddo

Mango semifreddo slice on a plate

Very pleasant semifreddo with excellent presentation, confectioned with a base of wafer and with a filling prepared with mango pulp, condensed milk, gelatin sheets, natural yogurt, whipping cream, garnished with strawberries and grated chocolate.

5.00 from 1 reviews


    Category:Desserts, Recipes
    Cuisine:
    Difficulty:
    Servings: 14 slices
    Prep Time:35 m
    Cook Time:0 m
    Total Time:7:40 h

    Ingredients

      For the base:

    • 200 grams (7 ounces) marie biscuits (or other type of wafers)
    • 125 grams (1/2 cup) margarine
    • For the filling:

    • 400 ml (1 3/4 cups) mango pulp
    • 6 unflavored gelatin sheets
    • 1 natural yogurt (125 grams (4 1/2 ounces))
    • 397 grams (14 ounces) condensed milk
    • 200 ml (1/2 pint (236 ml)) heavy whipping cream
    • 1 tablespoon sugar to beat the cream
    • Strawberries for garnish
    • Grated chocolate for garnish

    Directions

    1. For the base:
      Grind the biscuits in a blender. Place the margarine in a bowl and melt it in the microwave. With the help of a wooden spoon wrap the margarine with the biscuit.
    2. Grease with margarine a round springform pan (23 x 7 centimeters (9 x 2 3/4 inches)) and line it with cling film. Place the previous mixture in the bottom of the springform pan and with the help of a cup press the biscuit to stay with a flat and compact shape. Freeze for about two hours.
    3. For the filling:
      Store the whipping cream package at least 20 minutes in the fridge.
    4. Place the gelatin sheets in water about five minutes. Drain them well, place in a bowl and bring to microwave about 15 seconds to melt. Remove from microwave and dissolve them with the help of a spoon.
    5. In a bowl, beat the cream with a tablespoon sugar until stiff peaks form. Reserve in the fridge.
    6. In a large bowl, place the mango pulp, the condensed milk, the yogurt and whisk well. Add the dissolved gelatin and mix everything well. Then, fold gently with a spatula the whipped cream.
    7. Pour this mixture inside the springform pan and refrigerate six hours or overnight.
    8. Remove from fridge, unmold onto a plate, remove the cling film and garnish with sliced ​​strawberries and grated chocolate.
    Mango semifreddo
    Nutrition facts
    Serves 14 slices
    Per Serving:
    % DAILY VALUE
    Calories 320
    Total Fat 18 g(28%)
    Saturated Fat 7 g(35%)
    Cholesterol 30 mg(10%)
    Sodium 190 mg(8%)
    Total Carbohydrate 31 g(10%)
    Protein 10 g
     

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