Mango Semifreddo with Salted Pistachios

May  9, 2012
0 Ratings
  • Serves 8 -10
Author Notes

Mangoes are my first love! Being an Indian, I have grown up eating Mangoes, more than any other fruit, and the best of the lot in umpteen varieties. My dad and I shared the same passion of eating mangoes- morning, noon and night. And NO!! No Kidding!! I can still manage to pull it off, if only I can manage to get the tastier ones.
This is an Italian dessert with an Indian twist. Semifreddo in Italian translates to 'half cold'. Semifreddo tastes very much like ice cream except that you don’t need an ice cream maker to make this.
I have made and eaten Semifreddos for a while now. They make for wonderful desserts.
You can make this using Canned Mango Pulp (If using this, I prefer canned version that you find in Indian stores) or you can remove the pulp from 3 mangoes to make a little over a cup. Of course the size of the mangoes will vary the yield of the pulp but the juiciest ones are those that are small to mid sized. For those who are first timers with buying Mangoes/juicing them, I suggest you use the canned version. You can also use the Nectars that you get in the Food Stores but the taste will alter. I add Cardamom Powder and Saffron Threads to bring out the Indian flavors. This is one decadent dessert and its hard to make it sound anything but tempting. —Shri

What You'll Need
  • 1 1/4 cups Heavy Cream
  • 1 cup Mango Pulp (Should be sweet) ( Flesh only from 2-3 mangoes)
  • 1/4 teaspoon Cardamom Powder
  • 6-10 Saffron threads, dissolved in 2 tablespoons of warm milk
  • 1/8 cup Salted Pistachios/Unsalted Pistachios; Optional
  • 3 Eggs, separated
  • 1/3 cup Sugar + 3tbsps
  1. Toast the Pistachios in a pan on low to medium heat for 2 minutes by continuously swirling the pan such that the nuts dont get burnt. Set them aside
  2. Separate the eggs from egg white in separate bowls Beat the egg yolks with Sugar until thick and pale yellow
  3. In a separate bowl, whip the heavy cream on medium speed for about 4 minutes until soft and thick; Don't over beat the cream Fold in the Mango pulp gently
  4. Combine the cream mixture with egg yolks' mixture
  5. In a dry and a separate bowl, beat the egg whites on medium speed until soft peaks form Adding a tablespoon sugar at a time, continue beating on high speed until firm peaks form similar to a meringue
  6. Fold in the egg whites into the Eggyolks and Cream mixture very gently Stir in the Cardamom Powder, Saffron threads and Pistachios, if using.
  7. Line a loaf pan with Parchment Paper With an inch and a half overhang, line the loaf pan with a plastic wrap Pour the Mango mixture into the prepared pan
  8. Freeze for at least 6 hours. To remove the Semifreddo, invert the pan slowly onto a plate If it is difficult to remove it, slowly run warm water on the bottom of the pan. Cut into slices and serve

See what other Food52ers are saying.

  • Vivian Henoch
    Vivian Henoch
  • NapaCook
  • Tarragon
  • Shri

7 Reviews

NapaCook May 16, 2012
Thank you for the inspiration. I made this to finish up a Thai meal tonight and it was lovely. If I make it again I'll know to start dissolving the saffron before I start anything else--after 20 minutes of waiting it still wasn't dissolved so I gave up and just went with the state it was in, and I might choose to leave out the egg whites to make for a richer, less icy texture.
Shri May 16, 2012
Napacook- I am so glad you tried and liked it :-) The saffron threads never completely dissolve but by soaking you will have the flavor and the color! You can still see the threads here and there which I think makes it prettier!
Tarragon May 10, 2012
What a great idea. I love semifreddo and mango, but never thought to make mango semifreddo. I will have to try this!
Shri May 10, 2012
Thank You!
Vivian H. May 10, 2012
This looks fabulous, and so original. I think you've got the winner here.
Shri May 10, 2012
Thank you Vivian!
Shri May 9, 2012
Thank You!