Avocado and Lime Semifreddo with Mango

Yield: Serves 4-6

Photo and recipe by Natalie Findlay


300 mL whipping cream

50g icing sugar

2 avocados

1 lime, juiced

1 large egg

3 large egg yolks

150 mL honey

100 mL fresh lime juice

1 lime, zested

1 large, ripe mango, cubed


  1. Line 9x5x3-inch loaf pan with plastic wrap, leaving a generous overhang.
  2. Using electric mixer, beat whipping cream and icing sugar in large bowl until soft peaks form. Refrigerate.
  3. Whisk egg, yolks, honey and lime juice in medium metal bowl to blend. Set bowl over medium pot of simmering water and whisk (with a wire balloon whisk or a hand mixer) constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170° F, about 4 minutes.
  4. Remove bowl from pot of simmering water. Using wire whisk or electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes.
  5. Remove skin and seed from the 2 avocados and place them in a small bowl along with the juice of 1 lime. Whip until smooth.
  6. Fold the whipped cream into the avocado mixture. Fold the cream/avocado mixture into the egg and honey mixture.
  7. Pour mixture into prepared loaf pan and smooth top. Fold plastic wrap over top to cover. Freeze semifreddo until firm, 4 hours or overnight.
  8. Unfold plastic wrap from top of semifreddo and invert onto dessert platter; remove plastic wrap. Dip a large knife into hot water; cut semifreddo crosswise into thick slices. Transfer to plates and spoon cubed mango alongside.

Note: semifreddo can be stored in the freezer for up to 2 months.


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