Eggless mango semifreddo
Cool and creamy eggless mango semifreddo made with just three ingredients and some crushed biscuits for some easy crunch .
Ingredients
- 2 ripe mangoes
- 400 grams condensed milk
- 400 ml chilled cream
- About 10 biscuits digestives, graham crackers etc crushed
Instructions
- 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 !
Notes
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.
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.