Mango Semi Freddo Recipe with Tropical Fruit in Syrup - Woolworths

Video Description

A refreshing mango dessert for the whole family. This video recipe walks through the process w/ handy tips along the way. MANGO SEMI-FREDDO WITH TROPICAL FRUIT IN PASSIONFRUIT SYRUP Preparation time: 1 hour + overnight freezing Cooking time: 15 minutes Serves: 8 Ingredients: 1 large fresh ripe mango, stone removed, peeled, chopped 4 fresh passionfruit, halved 6 Woolworths Select free range eggs, separated 1 cup Homebrand caster sugar 1 teaspoon vanilla bean paste 600ml Woolworths thickened cream Woolworths Gold shortbread, to serve Tropical fruit in passionfruit syrup 1/2 cup water 1 fresh lemon, rind julienne, juiced 3/4 cup Homebrand caster sugar 1 x 565g can lychee, drained or 8 fresh lychee, peeled, seeds removed 1 fresh firm ripe mango, stone removed, peeled, sliced 1 passionfruit, halved Method: 1. Line the base and 2 long sides 6cm deep, 12cm x 25cm (base) loaf pan with baking paper. Blend or process mango until smooth, you need 1 cup puree. Spoon passionfruit pulp into a sieve over a bowl. Discard the seeds, you should have ¼ cup juice. 2. Put egg yolks, sugar and vanilla in a large heatproof bowl. Place the bowl over a saucepan of simmering water and whisk with a balloon whisk until thick, and mixture doubles in size. Remove from heat, stir in passionfruit juice and mango puree. Chill. In another bowl, whip the cream to soft peaks. Fold cream into the chilled mango mixture. Spoon into the prepared pan. Cover and place in the freezer overnight. 3. Tropical fruit in passionfruit syrup: Put the water, lemon juice and sugar in a saucepan, bring to boil, stirring to dissolve sugar. Boil gently for 10-15 minutes until syrup reduces by half. Cool 30 minutes. Combine lychee, mango and passionfruit pulp in a large bowl and lemon rind in a small bowl. Spoon 2 tablespoons syrup over the lemon rind and pour remaining syrup over the fruit. Refrigerate both until cold. 4. To serve, remove the semi-freddo from pan. Put onto platter. Top with some of the tropical fruit. Drain rind and scatter over semi-freddo. Slice into eight pieces. Serve with remaining tropical fruit and shortbread. Tip 1 When lining loaf pan allow overhang of baking paper on both long sides, this makes it easy to remove the semifreddo from the pan. Tip 2 If you have mango puree leftover freeze in ice-cube trays. Add the cubes to glasses champagne or fruit punch. Tip 3: Don't waste the egg whites, freeze them in an airtight container and use to make meringues or pavlova. Tip 3 The tropical fruit in lime syrup can be made 2-3 days ahead, keep in a airtight container in the fridge. Discover other delicious recipe videos by clicking the videos in the below Mouth-Watering, Modern Recipes Slow Roasted Pork Shoulder with Fresh Sweet & Sour Salsa - https://www.youtube.com/watch?v=jtLOPmf8lD4 Maple Glazed Dutch Carrots with Walnuts - https://www.youtube.com/watch?v=fKoBkoL5ivY Chicken with Piri Piri Lime Marinade & Mediterranean Veg - https://www.youtube.com/watch?v=8DOWimQtFyg Zucchini, Goats Cheese & Mint Pizza - https://www.youtube.com/watch?v=U2HndnOj-qg Mango Semi Freddo with Tropical Fruit in Syrup - https://www.youtube.com/watch?v=G9LU-KZTZs0 Check out more recipes on the website - http://woolworthschristmas.com.au/ Join the conversation on Facebook: https://www.facebook.com/Woolworths