No-Bake Mango Coconut Semifreddo
Light and tropical semifreddo dessert made with ripe mangoes, creamy coconut milk, and whipped cream, frozen to a smooth, airy texture. This mediterranean-inspired desserts ready in about 15 minutes layers ripe mango puree, coconut milk (full fat), heavy whipping cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 230 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups ripe mango puree
- 1 cup coconut milk (full fat)
- 1 cup heavy whipping cream
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup toasted shredded coconut
Instructions
- Step 1: In a large mixing bowl, whisk together 1 1/2 cups ripe mango puree, 1 cup full-fat coconut milk, 1/3 cup granulated sugar, and 1 tsp vanilla extract until the sugar dissolves and the mixture is smooth.
- Step 2: In a separate chilled bowl, beat 1 cup heavy whipping cream with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
- Step 3: Gently fold the whipped cream into the mango coconut mixture using a spatula, preserving as much airiness as possible for a light texture.
- Step 4: Pour the combined mixture into a loaf pan or freezer-safe container and sprinkle 1/4 cup toasted shredded coconut evenly on top.
- Step 5: Cover with plastic wrap and freeze for at least 6 hours or overnight until firm but scoopable. Let sit at room temperature for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Mango Coconut Semifreddo take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Mango Coconut Semifreddo?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Mango Coconut Semifreddo?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Mango Coconut Semifreddo for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Mango Coconut Semifreddo?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
