Coconut and Mango Semifreddo

If you eat eggs, but not dairy, this is the perfect dessert for you...

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Cost Cutting Freezes Well Gluten Free‏

  • 4 free-range egg yolks
  • 50g caster sugar
  • 400ml Alpro Coconut Original drink
  • 200g frozen mango chunks
  • juice and zest of 1 lime
  • 1

    Pour the egg yolks and caster sugar into a large heatproof bowl and place the bowl in a pan of simmering water (making sure the bottom of the bowl is not touching the water).

  • 2

    Using an electric or large balloon whisk, beat the mixture over the heat until it starts to thicken.

  • 3

    Remove the bowl from the heat and whisk in the Alpro Coconut Original a little at a time until combined.

  • 4

    Add the coconut mixture, frozen mango, lime juice and lime zest into a blender and blitz until smooth.

  • 5

    Line a small loaf tin with clingfilm and pour in the mixture.

  • 6

    Freeze for four hours or until firm.

  • 7

    Allow to sit for 20 minutes at room temperature and then serve sliced and sprinkled with raspberries.

Coconut and Mango Semifreddo was taken from 69 of COOK VEGETARIAN

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