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Vegan Mango Semifreddo
A delicious make ahead mango ice cream dessert.
Servings:
8
Ingredients
Semifreddo
½
cup
Raw Almonds
1
cup
Raw Cashews soaked if necessary
½
cup
Water
1
tspn Vanilla Extract
2
Mangoes
peeled and sliced
250
g
Vegan Cream Cheese
1
L
Vegan Vanilla Ice Cream
slightly melted
Mango Sauce
2
Ripe Mangoes
peeled and sliced
1
Tbs
Sugar
1
tspn Lime Juice
Instructions
Line a loaf tin with baking paper.
Process the almonds in a food processor or blender until chopped. Do not over process so that it becomes almond meal.
Pour the chopped nuts into the base of the prepared baking tin.
Place cashews, water and vanilla in a blender. Blend until smooth to form cashew cream.
Place mango, cashew cream, cream cheese and ice cream in a food processor. Process until smooth.
Pour about 1 cup of the mix into the prepared tin. Mix with the nuts and smooth.
Pour the remaining mix over the nuts. Smooth the top.
Cover with an extra sheet of baking paper. Freeze for at least 6 hours, or overnight.
To serve, remove from the freezer for about 15 minutes to soften. Turn out onto a serving dish and top with mango sauce.
To make Mango Sauce
Puree ingredients in a blender.