GLUTEN-FREE MANGO AND COCONUT SEMI FREDDO
Happy New Year, we’re back in the kitchen for 2026.
In our summery, southern hemisphere climes mangos are abundant, delicious and perfect for a Mango and Coconut Semi Freddo and the tropical combination of mango and coconut is hard to beat.
If mangos are not in season in your neck of the woods, then frozen mango cheeks will work perfectly.
We’ve made ours in the shape of a heart to celebrate St. Valentine’s Day but don’t hesitate to make it in any shape at all and serve it at any time of the year.
The Macadamia and Coconut Praline with which we’ve decorated our dessert is entirely optional as the semi freddo is delicious without but the praline does give a bit of textural excitement.
Here’s to another year of delicious treats from The Coeliac’s Revenge kitchen.
Rosie
MANGO AND COCONUT SEMI FREDDO
With thanks to the wonderful Kirsten Tibballs at Savour School for the original recipe.
Serves 10-12
200 gm mango flesh - fresh or frozen (around 1/2 a large mango)
20 gm caster sugar
1 565gm can young coconut meat in syrup
25 gm of the coconut syrup
1 pinch salt
380 gm pure cream (35%)
45 gm water
100 gm caster sugar
30 gm glucose
85 gm egg whites (around 3 whites)
1 pinch cream of tartar
Macadamia and coconut praline, to serve, optional
Mango cheeks to serve, optional
Grease and line with baking paper a 1.5 litre capacity heart shaped cake tin or use a loaf tin 210cm x 110cm by 70cm high. Bring the baking paper above the edge of the tin to ease the removal of the semi freddo when frozen.
In a food processor or with a stick blender, puree the mango flesh with the caster sugar until smooth. Weigh out 195 gm. Place in the fridge.
Drain well the coconut meat from the syrup. Place it along with 25gm of the syrup and a pinch of salt in a food processor and process until as smooth as possible. Pass through a sieve and discard any solids. Weigh out 135gm. Place in the fridge.
Whip the cream until it has lightly thickened. It should have some body but not much. Weigh out 155gm of the cream and reserve in the fridge until ready to use for the coconut mixture. Place the remaining cream in the fridge until ready to use for the mango mixture.
Place the water, caster sugar and glucose in a small saucepan over a low heat until the sugar has dissolved.
Meanwhile, place the egg whites and cream of tartar in the bowl of an electric mixer and whisk until medium peaks form.
Increase the heat of the water, sugar, glucose syrup mix and bring it to 118° C.
While continuing to whisk the egg whites, carefully pour in the syrup, avoiding the whisk. Continue to whisk until the mixture has cooled to body temperature, thus creating an Italian meringue.
Weigh out 75gm and reserve for the coconut component of the recipe.
Fold the mango puree into the remaining Italian Meringue. Fold the larger portion of the semi- whipped cream, in three batches, into the mango mixture.
Spoon into the prepared tin and place in the freezer.
Fold the coconut puree into the remaining 75gm of Italian meringue. Fold the remaining portion of semi-whipped cream, in three batches, into the coconut mixture.
Carefully pour the coconut mixture over the mango layer taking care not to mix them both together.
Place in the freezer for at least 12 hours to fully freeze.
Place a serving plate in the freezer and when ready to serve, turn out the semi freddo onto the frozen serving plate.
Decorate with the macadamia and coconut praline if using and serve with sliced mango cheeks, and praline pieces if using.
MACADAMIA AND COCONUT PRALINE
130 gm macadamia nuts, roughly chopped
50 gm desiccated coconut
200 gm caster sugar
20 gm unsalted butter.
Preheat the oven to 150°C. Line two oven trays with baking paper. Have at the ready a large baking sheet lined with baking paper as well as a second sheet of baking paper and a rolling pin.
Place the macadamia nuts on one of the prepared baking trays and the coconut on the other. Place in the preheated oven and roast until lightly golden brown. Remove from the oven. When cool enough to touch, finely chop the macadamia nuts. Keep the nuts and the coconut warm
Place the caster sugar in a large frying pan and caramelise over a high heat without stirring but rotating the pan to distribute any un-caramelised sugar. Carefully add the butter and stir to combine. Add the warm nuts and coconut and stir to combine.
Quickly pour out onto the large, prepared baking sheet and while still hot, place the second sheet of baking paper on top. Using the rolling pin, roll the praline into as thin a sheet as possible. Remove the top sheet of baking paper and allow the praline to cool completely.
Break the praline up into pieces and process half in a food processor until fine. Store in an air tight container until ready to use. Store the other half, in pieces, in an air tight container.