Mango Semifreddo

Semifreddo in Italian means half cold. Semifreddo tastes very much like ice cream except that you don?t need an ice cream maker to make this. According to wiki, it also refers to an ice cream sandwich, in which the bread is a lightly toasted croissant. It has the texture of frozen mousse. Such a dessert's Spanish counterpart is called semifrío. In Italian cuisine, the Semifreddo is commonly made with gelato as a primary ingredient.
I have made and eaten Semifreddos for a while now. They make for wonderful desserts. Last year, I made Mocha Semifreddo and White Chocolate Semifreddo (Food Network?s Recipes) for a party and they turned out so well.
When Srivalli of Cooking4allseasons announced her Mango Mela, I was fixated on making Semifreddo with Mango Pulp.I did not have a recipe on hand but I had a back up plan. Incase, this was a disaster, I will make Sorbet or some tea cakes with the remaining pulp for the event. But, much to my surprise, it came out so well that my family completed it in no time. It took some tweaks and couple of takes before I could arrive at this recipe, however.
I make this recipe with Mango Pulp (30 oz Can of Deep foods), that you find in Indian grocery stores. Its been almost close to a decade that I ate Indian mangoes. The closest I could get is the Mango Pulp can here in the States.Its a shame,I know. I should plan to visit India during the Summer months just for the Mangoes! There is something significantly different between the Indian mangoes and what they sell here as ?Indian Mangoes?.At least where I stay! I also add cardamom to bring out some Indian Mango Icecream/Kulfi flavor to it. This is one decadent dessert and its hard to make it sound anything but tempting.

2 eggs, separated
¼ cup Sugar
1 cup (8 oz Mango Pulp) + 2tbsp;I bought the Mango pulp from Indian store. I think it is very flavorful than Mango nectars that you get.
1 cup (8 oz) Heavy Whipping Cream
½ tsp Cardamom Powder

Separate the eggs carefully. Whip the egg yolks and sugar until light and fluffy about 3 minutes.
Beat the heavy cream until it is thick, a couple of minutes. Gently fold the egg yolk mixture with the heavy cream, either with a spatula or a spoon.



Add Mango pulp and Cardamom powder to the egg yolk and Heavy cream mixture and fold gently but see to it that it is mixed in well. Place the egg whites in a bowl (Make sure it is dry) and whisk them until soft peaks are formed.


Now, fold the egg whites into the Mango Pulp-Heavy cream mixture.
Spray a loaf tin (What I used is a 9X5, but you could use a loaf tin or even just a bowl would work well) with Pam or grease with butter. Line with a plastic wrap such that it has a few inches of overhang. I saw this in one of Giada?s shows and thought it will be really helpful to release the dessert from the tin.
Anyway, back to the recipe-Pour the prepared mixture into the pan.
The 2 tbsp of Mango pulp that I mentioned in the recipe, drizzle on top and swirl it with a knife. This is optional. I was trying to experiment!


Cover the pan and put it in the freezer for about 6-8 hours. Place the back of the pan under warm/hot water, just by tilting the pan slightly. Don?t you invert the pan completely! This way the semifreddo will come out easily. Peel the wrap and slice.



Drizzle with Mango Pulp and serve with some whipped cream.


This delicious dessert goes to Mango Mela, hosted by Srivalli of Cooking4allseasons.


Enjoy!
Shri