If you come from a tropical country, you probably like mangoes. Unless you have a severe allergy to it…
Unripe and still green, it teams up well with chopped tomatoes and onions to make a refreshing accompaniment to grilled pork chops. It even makes a great pickle when marinated in a solution of beer, salt, shallots and sugar.
Ripe and fully perfumed, it serves as the star to many many desserts like the ever popular Mango Float, a Tiramisu-like layered dessert of graham crackers, cream and slices of succulent mango.
This is our take on the Mango-Sago dessert which, in its simplest form, is a chilled sago pudding served with mango slices, coconut milk and syrup. Our version features a rich homemade vanilla ice cream, loaded with chunks of ripe mango, swirled with mango syrup and topped with sago ‘caviar.’ Here’s hoping no one has allergies to any of that!
xx
Karima
Mango-Sago Semifreddo
Makes about 1 liter
Ingredients:
| 500 ml | whipping cream |
| 1 tbs | vanilla exract |
| 3 large | egg yolks |
| 1 cup | granulated sugar |
| 2 | ripe mangoes |
| 1/2 cup | small coffee sago pearls |
Method:
Cut 1 mango into small cubes. Set aside until ready to use.
Puree remaining mango and place on low heat. Add 1/4 cup sugar. Whisk until sugar is completely dissolved. Strain syrup into a bowl and set aside to cool at room temperature before transferring to the fridge to chill completely.
Blend half of the cream and vanilla in a bowl. Set aside.
In another bowl, whisk egg yolks and 1/2 cup sugar until light and foamy. Place over a pot of simmering water and whisk until sugar has dissolve. Slowly add in the vanilla cream mixture and continue whisking until slightly thickened. Remove from heat and set aside custard to cool.
Meanwhile, in yet another bowl, whip remaining cream till soft peaks form. Add remaining sugar and continue beating until stiff peaks. Fold into the cooled custard and add in the mango cubes. Transfer half of the mixture to a loaf pan and drizzle with a third of the mango syrup. Repeat layers, cover loaf pan and freeze thoroughly.
To serve, turn out loaf of semifreddo onto a chilled board and slice into desired serving portions. Place a slice (or two!) on a plate, drizzle with more syrup and top with sago ‘caviar.’
Tags: dessert, ice cream, mango, refreshment, sago
What do you do with the coffee pearls? I see them in the ingredients but don’t see any reference to them in the method.
Hi Jeanette
The coffee pearls were referred to as sago ‘caviar’ in the method. I used it to top the semifreddo.
Karima