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.

Category: Desserts, Recipes
Servings:: 14 slices
Prep Time: 35 m
Cook Time: 0 m
Total Time: 7:40 h
Ingredients: condensed milk, gelatin sheets, heavy whipping cream, mango, marie biscuit, strawberries, yogurt
(1 votes, 5.00 out of 5)


    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


  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:
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

Leave a Comment

Your email address will not be published.