Salted Coconut & Mango Semifreddo

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9 Ingredients

Number of servings

10

800milliliter coconut cream, chilled overnight
2 mangoes, flesh mashed (plus extra slices to serve)
1/2 cup shredded coconut, toasted
2tablespoons lime juice (plus zest to serve)
8 free range eggs, separated
3/4teaspoons sea salt flakes
1/2 cup caster sugar
1 cup caster sugar
1/2 cup macadamias, toasted, chopped

Nutrition per serving

20% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

To make the praline, line a baking tray with baking paper. Scatter macadamia and coconut over paper. Set aside. Stir 1 cup sugar and 1/4 cup water in a small saucepan over low heat until sugar dissolves. Bring to the boil and cook, without stirring, for 10 minutes or until golden. Pour toffee over macadamia mixture to coat and sprinkle with 1/4 tsp salt flakes. Set aside for 30 minutes to set, then break into pieces. Reserve half for garnish and finely crush the remainder.

Step 2 of 5

Using an electric beater, beat yolks and sugar until pale.

Step 3 of 5

Without shaking coconut cream cans, scoop out cream from top into a bowl. Add 1/2 tsp salt flakes. Whip with an electric beater until thick. Stir into yolk mixture with mashed mango and lime juice. In a separate bowl, using clean beaters, beat egg whites until soft peaks form. Stir into mango mixture with crushed praline.

Step 4 of 5

Line a 7-cup loaf tin with a double layer of plastic wrap, leaving sides to overhang. Pour in mixture and smooth top. Freeze overnight or until firm.

Step 5 of 5

To serve, wipe outside of tin with a hot, wet cloth. Using plastic wrap, lift out semifreddo and place on a chilled platter. Decorate with reserved praline, extra mango and zest.