“Nobody cares how much you know, until they know how much you care.”- Theodore Roosevelt.
I have been feeling like a pariah this whole last week. I seem to be the only person among all our friends and family who doesn’t really care why RCB refuses to win AND who doesn’t give a hoot why Kattapa killed Bahubali. I do care why each summer in my city seems hotter than the last. I am so a cold weather person.
Anyways ,there are some good things about summer . Two of them are mangoes and ice-cream (Although I like eating icecream more in winters!). And they both come together in this mango semifreddo.
Not a long time back, I had shared a mango and mint semifreddo. That was the more traditional way of making the semi frozen Italian style dessert – with egg whites and cream. A lot of readers wrote in asking me for an eggless version and here it is.
Only three ingredients here – ripe mango , some fresh cream and the almost magical condensed milk. But to keep things interesting with some crunch, I added a few crushed biscuits. You could puree the mango with some mint like I did last time . Or maybe chopped pistachios instead of the biscuits ?
You can totally make it your own. Just the mango is really really good too. Somewhat like the more Indian kulfi , but creamier and lighter. But really really good.
- 2 ripe mangoes
- 400 grams condensed milk
- 400 ml chilled cream
- About 10 biscuits (digestives, graham crackers etc) crushed
- Line a 9 x 4 inch loaf pan with parchment paper or foil.
- Chop and puree the mangoes until smooth. You should have between 1 .5 and 1.75 cups of puree.
- Mix the puree into the condensed milk .
- Using a whisk or electric mixer, beat the chilled cream to soft peaks.
- Fold the whipped cream in two or three additions to the mango and condensed milk , until it's all a even colour.
- Spread some of the mixture into your prepared pan . Sprinkle half of the crushed biscuits on top. . Spread more mixture on top of the biscuits. Alternate in this way with all the mixture.
- Smooth the top, cover and freeze for 4 to 6 hours or overnight.
- Slice and serve straight from the freezer !
- You can half the recipe easily.
- You can use any container with a lid to freeze the semifreddo.
- I used one tin sweetened condensed milk and 2 small packs Amul fresh cream here.
- To make whipping easier, keep the cream in the bowl along with the whisk or beaters in the freezer 10 or 15 minutes before whipping.
I found the eggfree version richer , but both tasted equally delicious. Mangoes and cold desserts in any form are surely welcome to beat the heat but this one is sure to be a hit with all !