Mango semifreddo

Ingredients

• 2 eggs, separated
• ¼ cup Sugar
• 1 cup (8 ouncesMango Pulp) + 2 tablespoons
• 1 cup (8 ounces) Heavy Whipping Cream
• ½ teaspoon Cardamom Powder

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Preparation

• 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.
• Now, fold the egg whites into the Mango Pulp-Heavy cream mixture. Spray a loaf tin with Pam or grease with butter. Line with a plastic wrap such that it has a few inches of overhang.
• Anyway, back to the recipe-Pour the prepared mixture into the pan. The 2 tablespoons of Mango pulp that I mentioned in the recipe, drizzle on top and swirl it with a knife. This is optional.
• 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.