Some semifreddo recipes use eggs to create a fluffy, frozen mousse-like texture. Instead, this version comes together more like a no-churn ice cream, with yogurt or labneh serving as a tangy base. Folding in whipped cream keeps the mixture light and easy to scoop.
The mango and sumac combination is based on an ice cream I tried in Mexico City; the citrusy notes in sumac amp up the flavor of the sweet mango purée, which ribbons through the creamy semifreddo. If you’d rather swap up the fruit and spice, try our other combinations:Raspberry-Cardamom Yogurt SemifreddoandPlum-Black Pepper Yogurt Semifreddo.—Kendra Vaculin
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What you’ll need
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Electric Mixer
$40 At Amazon
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Loaf Pan
$19 At Amazon
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Ice Cream Scoop
$15 At Amazon
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Citrus Juicer
$15 At Amazon
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Medium Saucepan
$39 At Amazon
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Wooden Spoon
$7 At Amazon
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Whisk
$10 At Amazon
Ingredients
6–8 servings
Step 1
Cook3 medium ripe mangoes, peeled, coarsely chopped (about 4 cups),⅓ cup (67 g) granulated sugar,1 Tbsp. fresh lemon juice, and apinch of kosher saltin a medium saucepan over medium heat, stirring often and smashing fruit with a wooden spoon, until thick and jammy, 15–18 minutes. Using an immersion blender (or transferring to a standard blender), blend until smooth; stir in2 tsp. sumac. Let mango purée cool.
Step 2
Whisk1 cup sweetened condensed milk,½ cup plain whole-milk Greek yogurt or labneh,½ tsp. vanilla extract, and abig pinch of saltin a medium bowl to combine, then stir in1 oz. bittersweet chocolate, finely chopped.
Step 3
Using an electric mixer on medium-high, beat2 cups heavy creamin a small bowl until stiff peaks form. Transfer 1 cup whipped cream to bowl with yogurt mixture and gently fold to combine. Scrape yogurt mixture into bowl with remaining whipped cream and gently fold to combine (be careful; you don’t want to deflate the cream).
Step 4
Transfer a third of cream mixture to a 9x5" loaf pan and spread into an even layer. Top with a third of mango purée and swirl to create ribbons and pockets of purée throughout cream mixture. Repeat process of layering and swirling 2 more times, dividing remaining cream mixture and purée evenly between layers. Smooth surface and cover tightly with plastic wrap. Freeze until solid, at least 8 hours.
Step 5
Let semifreddo sit at room temperature 10 minutes before scooping into bowls.
Do ahead:Semifreddo can be made 5 days ahead. Keep frozen.
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