No-Bake Mango Coconut Semifreddo

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Light and tropical semifreddo dessert made with ripe mangoes, creamy coconut milk, and whipped cream, frozen to a smooth, airy texture. This Mediterranean-inspired recipe, 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.