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Recipe of Semi-grip of Mango
Recipe

Semi-grip of Mango

1 h
Easy
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This Semifredo de Mango is a semi-frozen Italian dessert that in the end is like a type of iced cake with a texture of mousse, it is the perfect dessert to enjoy and refresh on these long summer afternoons.

Ingredients

16 servings
  • 1 Cup of sugar
  • 2 cups of milk cream whipped to chantilly
  • 8 pieces of egg yolk
  • 3 leaves of unflavored gelatin
  • 1 Cup of evaporated milk
  • 4 cups of mango pulp wash

    Preparation

    Place the rectangular mold to use in the freezer so that it is very cold. Bring the mixture to the pot and knit it with a wire whisk. Care must be taken so that it is not cut. Once ready, it cools down in a bain-marie. In another blender place the whipping cream and beat chantilly, then take it to the refrigerator so it is cold. Soak the 3 grenetina leaves in water. Once soaked, drain the water and melt them in the microwave. Add the mango pulp to the cream of the yolks and beat well. Then add the dissolved grenetina as a thread and continue beating. Finally we mix the chantilly whipped cream with the yolk cream. Connect well with a wire whisk. Pour the semifredo into the cold mold and cover it with paper. Take it to the freezer until it is hard and can be unmoulded. Garnish with mango and whipped cream.
    For the mango pulp, peel and slice the mango. Place the slices in the food processor and beat. Finally, strain it to avoid imperfections.
    In the blender place the 8 egg yolks with the sugar. Beat well.
    Meanwhile, in a pot heat the evaporated milk. When the milk is hot, add it as a thread to the mixture of the yolks and continue beating. Bring the mixture to the pot and knit it with a wire whisk. Care must be taken so that it is not cut. Once ready, it cools down in a bain-marie.
    In another blender place the whipping cream and beat chantilly, then take it to the refrigerator to make it cold.
    Soak the 3 grenetina leaves in water. Once soaked, drain the water and melt them in the microwave.
    Add the mango pulp to the cream of the yolks and beat well. Then add the dissolved grenetina as a thread and continue beating.
    Finally we mix the chantilly whipped cream with the yolk cream. Unite well Pour the semifredo into the cold mold and cover it with aluminum foil. Take it to the freezer until it is hard and can be unmoulded. Garnish with mango and whipped cream.

    TIPS

    Decorate it with mango cut into slices and whipped cream.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    144
    kcal
    7.2%
    Carbohydrates
    25.8
    g
    8.6%
    Proteins
    2.0
    g
    4.0%
    Lipids
    4.7
    g
    7.2%
    Fiber
    0.0
    g
    0.0%
    Sugar
    24.3
    g
    27%
    Cholesterol
    17.0
    mg
    5.7%
    Esha
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