Coconut and Mango Semifreddo

Coconut and Mango Semifreddo

Makes/Serves: 8-10

Skill level: Intermediate

Prep/cook time: 30 mins



400g can coconut cream, chilled overnight

1 mango, flesh finely chopped

1 mango, flesh thinly sliced

300ml thickened cream, cold

4 large egg yolks and 1 whole egg, room temp

165g (3/4 cup) caster sugar



STEP 1 –Line the base and sides of a Wiltshire Two Tone Loaf Pan 30cm with cling film allowing for overhang to pull the semifreddo out of the tin when it has set.


STEP 2 –Without tilting or shaking the can, open the coconut cream can and scoop the firm coconut cream from the top of the can into a bowl and set aside. The remaining clear coconut liquid will not be used for this recipe to feel free to discard or use it in a summer smoothie.


STEP 3 –Use hand beaters to whisk together the egg, egg yolks and sugar in a metal bowl until light and fluffy. Place the bowl over a saucepan with 2 inches of simmering water and continue to mix for 6-8 minutes until the mixture is thick and pale and the beaters leave a heavy trail in the mixture, or the temperature reaches 72°C. Remove from heat and continue to mix for a further 2 minutes to cool the mixture down.


STEP 4 In a separate bowl whip the thickened cream and coconut cream until soft peaks form. Fold in the egg mixture and the chopped mango gently until just combined. Pour into the prepared Wiltshire pan and freeze for a minimum or 6-8 hours or overnight. STEP 5When ready to serve, remove semifreddo from tin and invert onto a serving platter. Top with mango slices, toasted coconut and fresh mint leaves.



Coconut and Mango Semifreddo

recipe brought to you by




Wiltshire Two Tone Loaf Pan 30cm 

Bake your favourite savoury, sweet or just plain scrumptious treats in the Wiltshire Two Tone Loaf Pan. Designed for balanced, all-round heat distribution, dishes will cook evenly on the non-stick surface to ensure none of the heart-warming goodness gets left behind.

RRP: $16


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