Julia’s Summery Mango And Passionfruit Semifreddo


(Serves 6)

Mango Semifreddo

Flesh from 1 mango
Juice of a lime
500ml pure cream
125g caster sugar
1 entire egg
3 egg yolks
2 tsp vanilla extract

Salted peanut praline

1tsp olive oil, for greasing
125g caster sugar
100g roasted salted peanuts

2 tbsp shredded coconut, toasted, to serve
Flesh from 3 passionfruit, to serve
Contemporary from half a mango, thinly sliced, to serve


Grease and line a 23.5×10.5cm loaf tin with cling movie or baking paper. Permitting a few of it to overhang the perimeters of the tin.

Place the flesh from the mango with the lime juice in a meals processor or blender and blitz till a clean puree. Put aside within the fridge.

Whip the cream to stiff peaks and put aside within the fridge too.

Place the sugar, egg, egg yolks and vanilla within the bowl of a stand mixer

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